Tom Yam Stir Fry Fusilli

While grocery shopping last night, I casually asked Hub if he has any cravings for this week. He immediately saw "FUSILLI" and told me he want the same spicy Stir Fry Fusilli from Black Canyon Cafe. Haha~

I told him OK! Will cook for him tonight. And there I used the Tom Yam Sachet I got from Bangkok in February and used 1/2pkt to season, added some fish sauce and chopped chilli padi too.

End result, Hubby raved about it. Saying how delicious and nicer aa compared to Black Canyon blah blah. I think I can open a restaurant soon.

This is the one from Black Canyon Coffee.

Tom Yam Stir Fry Fusilli (Serves 2 small eater)

Cooked Fusilli (approx 1 soup bowl)

6 Prawns

100g Sliced Pork, marinate with Sesame Oil, Pepper, Lt Sauce & Hua Tiao

Brocolli, cut into small pieces

1/2 pkt Tom Yam Seasoning Sachet 

Bit of Fish Sauce to taste
Chopped chilli padi

1) Cook Fusilli til al dente. Drained and leave aside.

2) Sautee chopped garlic. Add pork, brocolli & prawns. Fry til 70% cooked. Add in 1/2 cup water, tom yam powder and stir well.
3) Add a bit of fish sauce and taste.
4) Add in fusilli, stir well. Add in chilli padi and stir. Serve warm.

**Add water bit by bit should it dry up as you stir fry. 

Japanese Cheesecake

Received an "order" for a Cheesecake, those light Japanese version and I decided to take up the challenge as it has been a while since I baked a Japanese Cheesecake. The thoughts of mixing in Egg Whites deter me as I haven really been baking cakes much.

I googled and decide to try a new recipe from JustOneCookBook. Her Japanese recipe never fails me and always keep me happy after seeing my end product. Ha~

I followed the recipe exactly except that I mixed 40g Plain Flour + 40g Corn Flour instead of 80g Plain Flour and I omit Lemon juice as I kept forgetting to replenish them! Other than that, I took about 10 tablespoon of batter and mix with 1.5Tbsp of Cocoa powder. I wanted to drip small dots to make flower swirl to run thru skewer but I was too clumsy and end up piping all the batter onto the cake. So I jus swirl it big for marble effect!

End results? I think lemon juice should not be omitted. But the cocoa marbled effect really makes the cake taste yummy! Texture is so good! All packed to give away!

Japanese cheesecake (adapted from JustOneCookBook)

400g Cream Cheese

60g Sugar

60g Butter

200g Whipping Cream

6 Egg Yolks

1Tbsp Vanilla extract

80g Plain Flour

6 Egg whites

100g Sugar

1) Beat cheese and sugar til combined. Add butter and continue to beat til it is fluffy.

2) Add yolk, followed by Whipping Cream making sure it is well mixed after each addition. Add in Vanilla extract. Add in Plain Flour and mix well.

3) Beat whites with sugar til stiff peak and add to cake batter in 2 additions.

4) Water bake for 1hr at 160deg then 30mins at 150g. 

5) Once skewer comes out from cake clean, leave it to cool in oven with door ajar. Serve after chilled.

Butter Loaf (somewhat similar to Danish Loaf)

Finall, after so long I take out my bread maker again. Hahha~ intrigued with this recipe that is somewhat similar to Danish Loaf but using lesser butter. So should be less sinful hor.

I made into a mini loaf, braided choc bun, mini sausage bun too. My kid were so happy to see me baking mini buns for them. And even more happier to see chocolate and double sausage. 

Basically I followed thru the recipe, except that I uses my Breadmaker to knead and proof. Then using it to bake the mini loaf while my buns went in to oven and "tan" themselves.

Hub likes the bread. I feel texture a bit like baguette. Ha~ Slight crusty outer with soft & chewy on the inside. Loves...

Butter Loaf (adapted from Carol)

200ml Milk

270g Bread Flour

30g Cake Flour (I uses Cornflour as I ran out of Cake flour)

30g Sugar

1/8tsp Salt

1/2tsp Yeast

20g Butter + some to spread on dough

1) Put in ingredients in above sequence then press Function 8: Dough kneading

2) Press Function 10: proof for 1st proof. Take out dough once done, punch.

Roll out and spread thin layer of butter then roll up and seal like Swiss roll.

3) I cut out 4x25g and seal up them. Then I cut the larger dough into 3 stripes and braid and leave in Breadmaker for 2nd proof.

I roll out the 25g dough and put my sausage, proof for 45mind and bake for 20mins or til golden brown.

4) Press Function 14: Bake and set to 50mins. Look out for loaf browning around 40mins onwards. 

Egg Toast

Bookmarked this recipe for a while in facebook when I saw it in a Cooking/Baking group. I love how the loaf stands tall and soft, and yellowish gold in colour. 

I finally got time to try after busy school reopening til this 1 week March holiday and bake them 2 times. Hub love the bread, as well as my son. Think they have been having commercial bread since beginning of this year. Hahha~

My 1st attempt I make a mini Pumpkin seeds loaf and some Ham & Cheese buns. Really nice and almost all gone on the next day.

Today I bake a raisin loaf for my sick gal who requested for it and also some cream cheese buns since I have some cream cheese expiring in July before I forgot about them. I love it personally. The cream cheese actually elevate the taste of the bread. Strongly recommend this recipe as it doesn't require any special ingredients and it's so soft and fragrant.

Egg Toast (adapted from BakingLanguage)
85ml Water, replaced with Milk
2 Eggs (approx 100g)
280g Bread Flour
2tsp Milk Powder, replaced with Cornflour
40g Sugar, replaced with Raw Manuka Honey
3/4tsp Salt
1tsp Yeast
25g Butter

1) Put ingredients as per above sequence, Select Menu 6 : Soft Bread. Adding butter after it form dough.
2) Let breadmaker knead and do 1st proof. Once beep, aprox 1.5hr later depending on individual BM, take dough out and divide into 180g x 2 dough. Roll and place back into BM.
I use remaning dough to make 6x30g buns. (1st attempt for Ham & Cheese and 2nd attempt for Cream Cheese Raisins buns)
3) I added pumpkin seeds after brushing water on top of loaf just before my Breadmaker starts to bake the loaf. 2nd attempt I added raisins when I roll them.

Churros - Cinnamon Sugar

Recently I tried Churros from Churros Factory after seeing it many times on FB shared by various frens on the Churros and commented it is nice, delicious blah blah. But it's hard to spot a Churros shop when you are walking or shopping at non-town area. 

Until recently, a fren tried this Churros from Churros Factory that got me spurred as it is not in town, considered a mall I am likely to pop by too. So coincidence, last Sunday Hubby wanted to get something from I12 and so I had my first bite of Churros. 

So here I go, I am trying this recipe from HowToCookThat.net. It has a video link as well, making it easy for first timers who want to try making it at home. Very simple and straightforward recipe as well.

I managed to make a big plate, experimenting with different shapes and sizes. And I piped some on baking paper stored in airtight containers and some balanced batter in the piping bag closed in a ziplock bag. Wanna try if I can prep batter nite b4 for fast frying the next day for party at home.

I replaced butter with veg oil. I ended up crispy outside and a slightly soft and moist center. Overall, I am satisfied with this recipe and my kids love it too. (Do note, it is softer than the Churros from Churros Factory) Since there are many versions, I might try some other variations as well SOON! 

Churros (adapted and modified slightly from HowToCookThat.net)

250ml Water
1/2cup Butter (replaced 2Tbsp Veg oil)
1tsp Salt
1Tbsp Sugar

140g Flour
3Eggs

1Tbsp Vanilla Extract
1) Boil water, oil, sugar & salt. Off fire, mix in flour n stir into a ball.
2) Add in 1 egg at a time n mix well. Add vanilla extract.
3) Put batter in piping bag. Heat oil n pipe batter slowly.
4) Fry til golden brown n coat with cinnamon n sugar. Served warm.

Avocado Yogurt Wholemeal Bread w/Pumpkin Seeds

Saw this recipe previously and has bookmarked and bought avocado to ripe and make this healthy loaf. Healthy in my sense as it uses avocado, yogurt and wholemeal flour! Plus I am using organic flour for both bread and wholemeal flour, it is even better right?

I added pumpkin seeds to the loaf as my boy super love pumpkin seeds. The loaf is soft and really smell nice, from the avocado and pandan leaves.. Mmm... I will be making them into mini bus with pumpkin seeds as topping the next round, perhaps on Thursday so that my kids could bring them along for their snack box!

Verdict of taste test - Soft, fluffy, fragrant and yummy! (To my surprise, yes very overwhelmed with the results!) I could taste the hint of avocado, and the pandan leaves provide the light light fragrant. Oh my, try it and you know what i mean!

Avocado Yogurt Wholemeal Bread w/Pumpkin Seeds (adapted from MyMindPatch)
30g Milk
130g Original Yogurt
50g Avocado
3g Pandan Leaves, I used & 5g

40g Raw Sugar
1/4tsp Salt
20g Egg
20g Veg Oil, I used unsalted butter
225g Bread Flour
25g Wholemeal Flour
1/2tsp Yeast

1) Blend milk, avocado, yogurt & pandan leaves. Pour into bread tin.
2) Add sugar, salt, butter followed by flour on top. Make indent in center of flour, add yeast.
3) Set to Sweet Bread Menu 6. Cool completely before slicing bread.

Sweet Corn Bread

Saw another interesting recipe from MyMindPatch, Sweet Corn Bread! My boy adore corn, steamed cup corn, corn sushi, corn cob etc. Thus I decided to try and bake this for him.

Instead of fresh corn, I used frozen corn, with fingers crossed, hopefully I won't compromise the texture. Quite a straight forward recipe and I used my old blender that used to be blending baby food for them. Seeing the blender, it seems like yday I was still preparing purée for my 2 Angels.

Bread is slightly soft but chewy texture, with a hint of sweetness from the corn. I personally feel that it is not bad, good to eat on its own.

Sweet Corn Bread (adapted from MyMindPatch)

70g Corn kennels

90g Milk

20g Condensed Milk

35g Beaten Egg

30g Raw Sugar

1/4tsp Salt

30g Butter

230g Bread Flour

15g Cake Flour

1/2tsp Yeast

1) Blend corn kennels, milk & condensed milk. Pour into Breadmaker tin. 

2) Add Egg, Sugar, Salt, Egg followed by Flour. Yeast in the center of flour.

3) Sweet bread menu 6 and let the breadmaker do its work. Take bread out once done to cool before slicing.

Mixed Berries Yogurt Wholemeal Bread *edited in BOLD*

Chanced upon this recipe when my friend's friend sugg to my friend on more BreadMaker recipe. Seeing all the pictures posted, I was so excited about the soft fluffy sliced bread!!

Decided on this yogurt wholemeal bread, replacing with my mixed berries yogurt. Yummy & soft, love the bread so much. I am so gonna put on some strawberry jam for the kids snack time in school tml.. 

Can you see how soft the crusted slice is? It is no hard at all.. Loves!!

Mixed Berries Yogurt Wholemeal Bread (adapted from MyMindPatch)
65g Milk
20g Condensed Milk
140g Yogurt
20g Beaten Egg
30g Raw Sugar
20g Butter
1/4tsp Salt
225g Bread Flour
25g Wholemeal Flour
1/2tsp Yeast

1) Put milk & yogurt and leave it in rm temp for 25min.
2) Pour milk mixture into BM, add egg, butter, raw sugar, salt and flour followed by yeast last. Choose 'Sweet Bread Function' Menu 6
3) Take bread out once baked to cool on iron rack. Slice once bread loaf is completely cooled.

(Belated Post) Merry Chrismas - Red Velvet Cupcake with Cream Cheese

Initial plan was to bake chocolate cupcakes with cream cheese frosting, but since my aunt loves Red velvet and myself too, I decided to try Nasi Lemak recipe.

Followed exactly but mixed the sugar with 50g brown sugar as I ran out of caster sugar. *keep fingers crossed that it will turn out yummy still. The smell when it is baking in the oven is heavenly. 

This time I used the ready Philadelphia lemon cream cheese frosting to save some time. Gently whip it up and pipe over, putting 1 mini sugar cane on top of each Cuppies.

Red Velvet Cupcake (adapted from Nasi Lemak Lover)

150g Cake Flour

1/4tsp Salt

1/2tsp Baking Powder

1tbsp Coco powder

80g Butter

120g Caster Sugar

1 Egg

1tsp VanillaExtract 

120ml Butter Milk (mixed with 1/2tsp lemon juice and sit for 5mins)

Drop of red colourings

1/2tsp Distilled Vinegar

1/2tsp Baking Soda

1) Sift flour, baking powder, salt and coco powder, set aside. Put lemon juice in milk and sit 5mins.

2) Beat butter and sugar til soft and fluffy. Add 1 egg, vanilla extract and mix well.

3) Fold in flour and milk in 3 additions, with flour first and ending with flour.

4) Add baking soda to vinegar, fizz and quickly add to batter and mix well.

5) Fill cupcakes 2/3 full and bake at 180deg for 25mins. Cool before frosting with cream cheese.

Keeper Recipe - Double Chocolate Cupcakes

Had a sudden crave to bake, searched for some chocolate cupcakes and chanced upon this. I then used this recipe, and I use hand to beat with whisk from start, instead of using my mixer. 

The cupcakes is light, rich and moist. It's a keeper for me as it is not easy to find a recipe tt is rich and yet moist. Will use them for parties should I need to bake for my guests!

Double Chocolate Cupcake (adapted with slight modifications from AnnCooJournal)
Makes 11 standard cupcakes + 12 mini cupcakes
A : 100g Butter, soften
300g Sugar *I used 250g Brown Sugar*

B : 2 Eggs
3/4tsp Vanilla Extract
125ml Milk + 1tsp Baking Soda
125ml Hot water + 1tsp Instant Coffee Granules

C : 190g Plain Flour *I used Cake Flour*
3tsp Baking Powder
40g Cocoa Powder

1) Beat A til fluffy. Add egg & vanilla and mix well.
2) Add in B & C and mix well. *I added 100g Chocolate Chips*
3) Fill cupcakes liners 3/4 full and bake at 160deg for 20mins. *I baked for 30-35mins for my oven*