Round 1 of CNY baking started !! LOL. And that’s liked after much procrastination, because I just had so much I wanna do, but so limited time and I couldn’t really decide which one I should start from.
And the best of it all, these mini Pandan Egg Sponge Cakes are finished up within the day of baking itself !! And there was liked 40 pcs of it all. Haha,.. Ok la, I account for 25% of them into my own stomach, but still, the rest was finished up pretty quickly. So now I guess I gotta make more of them again just before CNY, since they are freshly made and doesn’t keep long.
In fact, this was quite a trial run because I was terribly afraid that the cakes will stick onto the pan and be difficult to remove and all my “doggies” will probably be “disfigured”. And because the moulds are pretty small and there was no way I could lay parchment paper on them, considering the uneven shape of these cakes unlike the larger version of the egg sponge cake.
And if you think these are like Kueh Bahulu, then I gotta say they are not !! I find that Kueh Bahulu are drier in texture, hence they can be kept for a longer period of time. These mini Pandan Egg Sponge cakes are in fact a 90% shrink down size of the Traditional Egg Sponge Cake that you can find from the recipe here, and because they are so convenient, they make excellent one-mouth dainties. Hence, that probably explains why my entire batch was gone within the day.
If the surface area for the cake is larger, it’s easy when you just wanna knock the pan to flatten out the batter and reduce the air bubbles. But when the area is so small like those mini cakes, they can be tough to handle. So my initial batch was quite a mess, considering the batter in each mould came with a peak as it was difficult to knock out the air bubbles with the small surface area of the mould. That’s where I realise pre-heating of the mould is useful to eliminate this problem and would also generate better texture and more evenly-tone batch of these mini cakes.
Hence, the subsequent baking became quite a breeze and these little cakes are just brimming better through each bake. There was enough batter for approximately 4 to 5 rounds of baking as I managed with 9 in a pan each time. And using pure pandan juice and organic coconut oil just add to the betterment of them all. I am sure to bake these dainties again soon !! Would you like to have some too ? Hehehe.
Documenting it down before I forgot the proportion again… memory nowdays is really failing me. LOL. Even I myself gotta refer back to my own website for recipes of old bakes lor.
45ml pure pandan juice (extract from blending some water with 4-5 pcs of pandan leaves)
40ml coconut oil
⅛ tsp cream of tartar
pinch of salt
Combine the egg yolks, pandan juice and coconut oil and whisk together using a manual whisk until the yolks become lighter in colour and all are well mixed.
Sift the top flour into the batter and mix well using the hand whisk until no flour can be seen. Do not over-mix.
In the bowl of the mixer, add the egg whites and cream of tartar. With the balloon whisk of the mixer, start beating while adding the sugar progressively, until the egg whites form stiff peaks.
Add the egg whites into the egg yolks batter in 3 portions and mix well using the manual whisk till no visible egg whites can be seen and the batter becomes glossy and smooth.
Lightly spray the moulds with some oil and pre-heat the baking tray (if making mini cakes, otherwise please follow baking time here and adjust accordingly to size of cake baking) in the oven at 160 degrees.
When the tray is hot, add the batter into the moulds and bake at 160 degrees for approx. 16 minutes.
Using a sharp skewer, run over the outline of each mould and remove the cake gently. Place them on some paper towels or parchment paper to absorb excess moisture and prevent them from sticking.
Best eaten while still a bit warm and if not eating immediately, please keep them in the fridge.
<Recipe> Caramel Pop Corn with Cashew Nuts Once you realise how easy and cheap to make this at home, you probably will think twice before scrambling to grab that expensive pack or bottle off the shelves now. 😄 Ingredients :
75g pop corn kennels
40g butter, melted
60g cashew nuts, chopped into halves (optional) Caramel Sauce :
25g dark brown sugar
2 tbsp water Method :
1️⃣ Place corn kennels into a 24-cm deep wok pan, preferably with a transparent cover that comes with a steam outlet. Add in melted butter and mix well to coat with the corn kennels. 2️⃣ Cover the pan with medium heat. The corn kennels will start popping after a while. Once the popping stops completely, off the heat. 3️⃣ Combine all the ingredients for the caramel sauce and cook till the sugar melted. Add in the cashew nuts and continue cooking till the sugar caramelised. 4️⃣ You may adjust the sweetness of the pop corn by adjusting the amount of caramel sauce that is to be mixed with the pop corn. I used approx 4-5 tbsp of caramel sauce for every 60g of pop corn. 5️⃣ Stir the sauce evenly over the pop corn. I did this in small batches so that it’s easier to adjust the sweetness for different people. The caramel sauce will thicken once cooled down so be prepared to reheat the sauce when doing the next batch. 6️⃣ Spread the caramel pop corn onto a wired tray with a baking tray beneath. Toast it at 180 degrees C for 4-5 mins in the middle rack before removing from heat. Allow to cool completely before storing.
<Recipe> Creamy Potato Soup with Crispy Croutons 马铃薯浓汤伴香脆面包块 This rich and creamy potato soup is sumptuous and filling, and taste especially good if served with some freshly toasted croutons. For the Potato Soup :
3 potatoes, thinly sliced
1 small carrot, sliced
1/2 white onion, diced
1 stalk leek, diagonally sliced
2 tsp minced garlic
250ml chicken stock
2 tbsp evaporated milk
Freshly grind salt and pepper to taste
Some shredded parsley (for garnish) For the Croutons :
2 slices of white bread, diced
Some melted butter
Pinch of salt Method :
For the croutons :
Melt the butter and toss the bread cubes in the butter with pinch of salt. Toast the bread until crispy and golden brown at the edges. For the Potato Soup :
1️⃣ Add butter into pot and stir fry the garlic, onions and leek till softened. 2️⃣ Add the carrots and sliced potatoes and mix well. Add chicken stock, cover pot and cook till the potatoes are softened. 3️⃣ Add the potato soup to a blender and blend till the mixture is smooth and thick. 4️⃣ Transfer the soup mixture back to the pot, add water and season with salt and pepper. Stir consistently to mix well. 5️⃣ Once the soup starts to boil again, add in evaporated milk and off heat. Stir in the milk and remove from heat. 6️⃣ Garnish with some shredded parsley and serve hot with croutons to enjoy !
<Recipe> Fragrant Leeks with Roast Pork & Scrambled Eggs 蒜香煎蛋伴烧肉 过年要吃蒜，年年有钱算. A must-eat during CNY and packed this conveniently into a yummy one-plate dish served with plain porridge today. Ingredients :
300g leek, sliced diagonally
200g roast pork, cut into cubes
2 eggs, lightly beaten with pinch of salt and pepper
3 1/2 tbsp cooking oil
1 tsp minced garlic
1 red chilli, diced Seasoning :
1 1/2 tbsp oyster sauce
2 tsp light soya sauce
1 tbsp water
1 tbsp cooking wine
3/4 tsp sugar
1 tsp sesame oil Method :
1️⃣ Heat up 2 tbsp cooking oil and stir fry the roast pork to release its aroma into the oil. 2️⃣ Remove the roast pork and with the residual oil, add in the beaten eggs. Scramble the eggs till dry and set aside. 3️⃣ Add in balance cooking oil and stir fry minced garlic and chillies till fragrant. 4️⃣ Add in green parts of leeks and stir fry till they withered. 5️⃣ Add in seasoning sauce and mix well. Add in balance white parts of leeks and stir fry on high heat till all has turned soft. 6️⃣ Add in the roast pork and scrambled eggs and give me a few quick stirs to mix well. Off heat and serve hot immediately to enjoy !
<Recipe> Seafood Longevity Noodles 海鲜长寿面 A good plate of longevity noodles is a must-have during CNY… and here’s mine today that’s topped with scallops and shrimps that we’ve been stocking up our fridge with during the Lunar New Year. #Recipe :
2 servings of Yee Fu Noodles
3 tbsp cooking oil
2 tsp minced garlic
2 tsp minced ginger
4 bunches of spring onions, cut into sections
Handful of beansprouts
Some shredded carrots
4 dried shiitake mushrooms, soak in water till softened and sliced, retain mushroom water Seasoning :
2 tbsp mushroom oyster sauce
2 tbsp light soya sauce
1 1/2 tsp dark soya sauce
2 tsp sugar
1 tsp sesame oil
Pinch of salt and pepper
100ml noodles water
2 tbsp mushroom water Method :
1️⃣Heat up a pot of water and blanched the Yee Fu noodles till done. Drain the noodles and set aside the noodles water. 2️⃣ Heat up 1 tbsp of cooking oil and grill scallops till lightly browned. Add in shrimps and grill till done. Remove all and set aside. 2️⃣ Add in balance 2 tbsp cooking oil and stir fry minced garlic, ginger and white parts of spring onion till aromatic. 3️⃣ Add in sliced mushrooms and noodles. Stir fry briefly and mix well. 4️⃣ Add in the noodles water, seasoning and mushroom water. Stir fry to ensure noodles are evenly browned. Cover the wok and allow the noodles to simmer in the sauce till almost dry. 5️⃣ Add in beansprouts, green parts of spring onions and shredded carrots. Continue to stir fry till all are incorporated. 6️⃣ Top with the seafood from Step 2 and off heat. Serve hot with chillies to enjoy !
Used to cook Char Bee Hoon on 1st day of CNY, but decide to go for a change today and cooked Vegetarian Char Kway Teow 素炒粿条instead. It’s packed with beansprouts, Xiao Bai Cai vegetables, scrambled eggs and served with diced chilli. Simple ingredients as it is but yummy and comforting and most importantly it’s #meatless .
祝大家 兔年快乐，福气满满 ！🍊🍊🧧🧧 #Recipe :
200g kway teow (if you have stored the kway teow in the fridge and they have stick together, slowly split them apart before using)
1 tbsp cooking oil
1 tsp minced garlic
2 small eggs, beaten
3 bunches of Xiao bai cai vegetables (separate the stems and green leaves) Seasoning (adjust according to own preferences) :
1 tbsp light soya sauce
1 tbsp Kecap Manis (sweet soya sauce)
1 tsp dark soya sauce
1 tsp sugar
1 tbsp water
Pinch of salt & pepper Method :
1️⃣ Heat up cooking oil and sauté minced garlic until fragrant. 2️⃣ Add in the stems of the Xiao bai cai vegetables and stir fry till they are slighted softened. 3️⃣ Add in the kway teow and rest of the seasoning. Stir fry on high heat till kway teow are evenly browned. 4️⃣ Push the kway teow to one side of the wok and add in the beaten eggs. Scrambled the eggs till they are cooked and mix well with the kway teow. 5️⃣ Add in beansprouts and green leaves of the vegetables. Continue to stir fry till the vegetables withered. 6️⃣ Remove from heat and serve hot immediately with some diced chilli padi as desired to enjoy !
Spice Up Your Chinese New Year Celebrations with @leeweebrothers Otah Offerings, from Hot Food Options to New Frozen Range Made following the same recipe that Lee Wee & Brothers uses for its signature otah, the new frozen otah paste delivers the same taste and fiery punch. Opt for the original otah, or its variants, which come with chunks of prawn or squid that promise a gratifying mouthfeel. The series boasts four flavours: Mackerel Fish Otah Paste, Mackerel Chunky Fish Otah Paste, Mackerel Fish & Prawn Otah Paste and Mackerel Fish & Squid Otah Paste.
Other unique otah offerings include:
🐟Otah Croquette: Thick chunks of the fish otah is coated with golden breadcrumbs, and then deep-fried to golden perfection.
🐟Otah Fries: Hand-cut thick chunks of the fish otah
🍗Honey Wings: Succulent and juicy, the easy-to-enjoy mid-joint chicken wings are glazed in pure honey, then barbecued to a crisp. ❤️I personally find the Otah Fries surprisingly good !
🍊🍊This Lunar New Year, reunite with family and loved ones in the comfort of home with Soup Restaurant's *Reunion Takeaway Set for 5pax* at $438 (U.P. $498.80). #supportlocal 🍲Along with the Signature Samsui Ginger Chicken from @souprestaurantsingapore , Baby Abalone Yusheng, other highlights include the NEW Abalone Collagen Treasure Pot with Cordyceps Flower (served in a customized ceramic pot) and Double Happiness Steamed Rice with Chinese sausage. #comfortfood 🐰In addition, a very adorable Handmade Bounty Twin Bunnies Tower worth $38.80 will also be given for FREE for self-collect orders. 🛒Order online via https://order.souprestaurant.com.sg. Or WhatsApp to 9897 3761 for reservation if you prefer to dine in at any of #souprestaurantsg now !
We are down to just 2 weeks to Chinese New Year ! And if you are still fidgeting over what to cook for CNY or is simply pressed for time to make everything from scratch, how about including this fuss-free and easy to cook up Japanese Style Hane Gyoza Chicken from @ajinomotosgfrozenfoods into your reunion menu ? It requires no oil nor water, and can be cooked from frozen stage directly. Comes off on a thin and crisp base and all it takes is less than 15 minutes for the entire cooking till serving session. What’s more, it tastes great just on its own with its thin gyoza skin and savoury filling that isn’t overly salty too.