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Mango Chiffon Cake

I still have some leftover mango puree in freezer from making Panna Cotta Mango month ago.Since I love baking chiffon cake,I would like to try mango flavor this time ..I used my previous chiffon recipe but adjust slightly when adding mango puree.This mango flavor is not strong at all,too bad I don't have mango essence with me..Furthermore I didn't sieve the mango puree after I pureed..I think the un-sieved mango puree make the cake texture slightly rough but it's still taste great!! I also reduce the baking time to 45-50 minutes instead of an hour.Beside baking time I also reduced the temperature to 300 F coz my propane oven is slightly high in temperature.You can adjust the temperature and baking time depend to your oven.Good Luck!





Ingredients :(A)
1 1/2 cups of all purpose flour
1 tbsp mango essence*optional*
1/4 cup mango puree
1 tsp of baking powder
1/4 tsp of salt
2/3 cup of sugar
(B)
4 extra-large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil
(C)
2/3 cup of sugar
5 extra-large egg white
1 tsp of cream of tartar
Method:
Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F
1) Sieve all the (A) ingredients in a mixing bowl until well combined.
2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!
4) Pour batter into a un-greased 10" tube pan and bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.






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Caramel Swirl Cashew Nut Marylands

This delicious little cookies are prefect for any age group and for anytime of the day.They are quick and easy to make because they're small they bake super-fast.You can replace caramel swirl with chocolate chip or cashew nut with any nuts of your favourite.This recipe makes quite a large quality,if you like you can freeze half of the cookies for another time.Simple thawed,then return to the oven for a few minutes to re-crisp before serving.Enjoy!!






Ingredients:
1/2 cup unsalted butter,at room temperature,diced
1/2 caster sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups self-rising flour
1/2 cup milk
2/3 cup generous caramel swirl chips
1/2 cup toasted cashew nut,crushed*optional*
Method:
1:Preheat oven to 180C/350F.Lightly grease two or three baking sheets.
2:In a lareg bowl,beat together the butter and sugar until pale and creamy.Add the egg yolk,vanilla extract,flour,milk and half the caramel swirl chips and toasted crush cashew nut and stir well with a wooden spoon until throughly combined.
3:Using two teaspoons,place small mounds of the mixture on the baking sheets,spacing them slightly apart to allow room for spreading.
4:Press the remaining caramel swirl chips on the mounds of cookie dough and press down gently.
5:Bake for 10-15 minutes,until pale golden brown.Leave the cookies on the baking sheets for 2 minutes to firm up slightly,then using a metal spatula,carefully transfer thyem to wire racks to cool completely.






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Grilled Pork Chop with Five Spices

Summer is the best season for grilling outdoor..I love my new BBQ pit which have large grilling space and side burner.These day I didn't cook elaborate dinner since I have new BBQ grill. During summer,almost everyweek every local supermarket has summer items like sausage link,pork chop,steak,corn,soda and chip on sale..Actually grilling your food is much easier and faster than cooking like stew,braise ,stir-fry or bake..To grill pork chop at home can be quite outstanding when done right.To get your pork chops to turn out both tender and juicy it takes a lot of patience, but by searing the outside and slow roasting the inside you will make a great pork chop.





Ingredients:
2 pieces pre-cut pork chop,centre cut or loin
1 tbsp sea salt
1 tbsp ground pepper
2 tbsp granulated sugar
1 tbsp 5 spices powder
*mix above seasoning in a small bowl well*

1 cucumber,peeled and sliced
1 tomato,sliced

I bottle butter spray
Method:
1:Rub the seasoning all over the both pork chop on both side for 3 hours or overnight in the fridge,covered.
2:Heat propane grill at high heat with close cover for 10-15 minutes before you cook.You don't want the meat stick on the grill if it's not hot enough.
3:Remove seasoning pork chop from fridge,then spray with butter spray on both side before place on grilling surface.Close the cover and grill each side for 5 minutes at high heat.Then reduce heat to medium high,grill for another 3-5 minutes each or until light golden brown.
4:Remove from grill and serve warm with cucumber and tomato on the side.





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Salmon Skin Ceviche

Most of the time I freeze up the salmon skin from the salmon I skin up to make sushi. Usually I use the salmon skin to maki /roll if there is some leftover sushi rice .If you have fresh salmon skin,don't throw away,it's really taste delicious after grilled or toasted. I been dying to make Ceviche for a long time..I recalled years ago I ate a great Ceviche Seafood in a Spanish restaurant in East Village NYC but I can't remember what it's called..Anyway,I try re-create Ceviche but using toasted salmon skin instead of seafood.Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood dish, popular in mainly Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked.Actually Ceviche sauce is really easy and simple to make. I know there are many different version of Ceviche out there.Lime or citrus juice is the key ingredients for this appetizer,nothing will goes wrong!! This appetizer is really refreshing and delicious yet simple and easy!! Just toss everything together and there you go...






Ingredients:
2 large pieces salmon skin( skinned from 2 pound salmon)grilled or toasted,then cut small
4-5 sliced cucmber,peeled and diced small
1 tomato ,diced small
1 small shallot,peeled and diced
1 whole red pepper,diced small
1 stalk cilantro,chopped

Ceviche Sauce:
2 nos fresh lime,cut 1/2 and squeeshed
1 tsp sea salt or to taste
1 tbsp sugar or to taste
*mix above ingredients well in a small bowl*
Method:
1:Cut grilled salmon skin small ,then arrange grilled salmon skin on a plate .Top diced tomato ,pepper,cucumber ,shallot and cilantro on top of salmon skin.
2:Pour lime juice sauce on top of the arranged salmon skin.Dish out to martini glass or tart shell if you serve as appetizer at a party or with guest.
Note:
Fresh shrimp,seafood or fresh fish is suitable to use for this appetizer to serve at party

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Fried Chicken in Pressure Cooker

We love KFC(Kentucky Fried Chicken) period.I know consume lot of fried food is unhealthy but what the heck! Life is short,right? Hubby told me in USA this franchise is called KFC not other name because of lawsuit.Well ,we will visit KFC once a month coz we love the moistness and tenderness of their chicken not to said their trusted flavor,right? I recalled many moons ago when I was in my teens I worked in KFC Malaysia as part-time kitchen hand (kitchen helper) after school.Sometimes when the restaurant is too busy I have to help the Cook to prepare the chicken in the basket before place in the pressure fryer.Sorry we don't know what it's the contains of the ingredients,it's just written as ingredients (A) or (B)..Anyway,I try to re-create frying chicken style of KFC using pressure fryer but sadly my home don't have pressure fryer like KFC but I do have pressure cooker!! My experiment of frying chicken in pressure cooker is really awesome !! The chicken was cooked in 10 minutes and the meat texture is moist and tender!! As we know frying chicken in open fryer or open skillet do take more than 20-30 minutes and sometimes the chicken part like thigh or leg still bloody and red,right? If you have pressure cooker,you might want to try this method!! You can save the frying time yet your chicken taste really delicious good!!





Ingredients:
6 pieces chicken thigh(you can use any part of the chicken)
3 tbsp garlic powder
2 tbsp sea salt
2 tbsp sugar
1 large egg
1 cup whole milk,plus extra
*marinate above ingredients in a container for 3 hours or overnight*

Flour for Coating:
3/4 cup self rising flour
1/4 cup corn starch/flour
1/2 cup rice flour
1 tbsp seasalt
1 tbsp garlic powder
*combine above ingredients in Ziploc bag or large tray,mixed well*
2-3 cup canola cooking oil,plus extra
Method:
1:Heat pressure cooker with canola oil at medium high heat.Meanwhile prepare coating the chicken thigh.

2:Coat marinated chicken thigh into dry flour mixture all over the thigh then dip into egg and milk mixture,again bring the chicken thigh to coat with flour mixture all over,set aside.Repeat the same procedure for all the chicken thigh.

3:When oil is hot enough, I don't use temperature gadget to check the temperature,just flick some flour ,when it's sizzling it's ready.Then slowly place the coated chicken thigh into the pressure cooker.Do not over crowded the chicken in the pressure cooker.Just fry 2 pieces at one time if your pressure cooker is not big enough.Make sure the oil cover the top of the chicken,then cover with the pressure cooker lid .Fry for 10 minutes.If you are using chicken wing or drumstick ,you should reduce the frying period to 5-8 minutes.

4:Shut off the heat and slowly release the top notch of the pressure cooker to release the steam.(be careful when release the notch,use a long chopstick or long tong).Make sure all the steam is out before open the lid.Remove the chicken from the pressure cooker and place on a paper towel to absorb the oil first before serve.

5: Serve warm with chili sauce or ketchup or your ideal sauce.

Note:
if some part of the chicken skin miss the frying process,you can re-fry again in the pressure cooker without the lid and notch on.Just make sure the color is lightly brown but in actual the meat is ready cooked.






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Shrimp and Fish Pie with Four Cheese

Last week when I shop at local supermarket for my weekly marketing,I saw frozen pastry skin on sale !! I quickly grab 2 box and throw in my shopping cart. Frozen food have longer expiration date,so I like to stock whatever it's on sale but sadly my fridge is too full:(
When I'm lazy and no mood to cook elaborate dinner or lunch this frozen pastry skin is really handy and easy to use.I just put all the ingredients together and in less than hour we can have a scrumptious Seafood Chessy Pie !!





Ingredients
1 box,2 sheets pastry skin,thawed
3 pieces frozen tilapia,thawed and sliced
10 small pieces frozen catfish,thawed
8-10 pieces large shrimp,shelled and cleaned
1 large onion,peeled and sliced
1 cup ricotta cheese
4 tbsp Parmesan cheese
1/2 cup or more shredded cheddar cheese
1/2 up or more shredded mozzarella cheese
1 egg yolk + 2 tbsp water for brushing

Method:
1:Preheat oven to 375 F and prepare a pie pan or plate.
2:Remove pastry skin/dough from box and plastic and roll out evenly before place one sheet on the bottom of the pie plate.
3:Place shredded cheddar cheese on the bottom first,then follow by fish ,shrimp,onion,Parmesan cheese,ricotta cheese and shredded mozzarella cheese.Cover the top by the second pastry sheet.Then trim the edge if it's has extra dough,set aside.Pinch the edge or use fork to press the edges together.
4:Use a leave cookie cutter to cut the excess pastry dough to your preference.Then place the leave shape on top of your pie.Brush egg wash on the pastry before bake
5:Bake for 30-45 minutes or until lightly golden brown. Remove from oven and serve warm.
Note:you can use any fish you like..No seasoning needed since cheese have creamy cheesy and salty taste.
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Custard Bun

When I blog hopping 3 weeks ago ,I saw Mamafami made Custard roll.I promised to myself I'm going to try her recipe soon.She have a beautiful blog and a talented baker!! Well,these days I'm kind of busy running around sending my daughter for the swimming class and so on..Welcome summer!! I try to minimize baking during summer because hubby complaint kitchen and the house is too hot for him..Furthermore summer is the time for us to enjoy the outdoor ,right? don't slave our self on the kitchen cooking whole day!! I adapted the recipe by using US measurement.. Those who are interesting for the original recipe ,hop over to Mamafami blog now!






Ingredients :
60g condensed milk

15g egg (about 1/2 an egg) I used 1 small egg

170g cold water (from the refrigerator or wt ice water)

2.5g salt (I used 1 tsp)

2.5g bread improver (I used 1 tsp)

5g instant yeast (I used 1 tbsp)

300g high protein flour (I used bread flour)

20g butter

5g milk (I used 1 tbsp) Method :

(I used my breadmaker as Mamafami to do this job!

1. Pour the cold water into the bread maker pan.

2. Add in the flour followed by all the other ingredients except for butter.

3. Set to the BASIC DOUGH programme and let the BM does it's job.

4. After about 5 minutes or until the dough is well incorporated, add in the butter and let the BM continue kneading until a soft and smooth dough is formed. Let it rest for 30 minutes.

5. Divide the dough into 50g each. Make into small balls and let it rest for another 10 minutes.

6. Shape into long strip and arrange on the baking tray.

7. Prove till double in size

8. Pipe the custard topping.

9. Bake in a preheated oven at 375 F for 25 to 30 minutes.



CUSTARD TOPPING

15g custard powder( I used 2 tbsp)


15g sugar ( I used 2 tbsp)

250ml fresh milk(I used whole milk)

Method :

Thoroughly mix custard powder, sugar and 25ml milk, while 225ml milk is being brought to boil. Add boiling milk to mixture, stirring well. Return to low heat, stirring continuously until it thickens. Set aside.

Note:

The mistake I made was I didn't pipe the custard on top of the bun to bake together instead after the bun baked..



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Grilled Rib with Beer Sauce

Summer is the time for us to grill food outdoor but so far I still didn't try to grill ribs on BBQ grill at open fire.I promise myself I'm going to try open fire grill very soon.I guess I fear by grilling over open fire my food will get burnt!! I think baking ribs in oven gave me the sense of comfort because I can set the temperature and timer to mine desire.Anyway,here is my Baked Ribs with Salt ,Pepper and Beer.This method of grilling ribs in the oven is really easy,not to said the ribs is really soft and moist. If you don't have BBQ grill outdoor,you might try this method.





Ingredients:
1 rack of ribs,cut excess fats and meat away
3 tbsp fine sea salt
3 tbsp ground black pepper
2 tbsp sugar
For sauce:
2 tbsp tomato paste
2 tbsp brown sugar
1 cup beer
maltose for brushing*optional*
Method:
1:Prepare a clean rack of rib,with a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard.
2:Combine sugar,salt and pepper in a bowl.Rub mixture on both sides of each rack. Place ribs on a aluminum foil in rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight).
3:Meanwhile,heat oil in a medium saucepan over medium heat. Add tomato paste and brown sugar, and cook for 1 minute. Stir in beer, scraping the pan,continuing to stir, until sugar dissolves. Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
4:Preheat oven at 375 F to bake setting.Place rubbed rib in the oven middle rack on baking tray and cook for 45 minutes each side until meat tender
5:Brush both sides of ribs with the beer sauce,then turn the oven setting to broil.Cook rib for another 10 minutes until glistening and deep mahogany color.
6:Remove rib from oven and brush with maltose.Let it stand for 5-10 minutes before cut and serve.







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Berries Smoothies

One of the great delights of summer is the abundance of fruit.Fruit like strawberry,blueberries,blackberries,cheery,peach and watermelon are relatively cheap now.Each week when I do my food shopping,I'm sure buy few punnets of berries for Mishu. But she can't finish all these fruit in a week .These fruit don't have long shelf life even thought I store them in fridge....the appearance doesn't look great but still can be eaten.. so I decided make a Fruit Smoothie for Mishu and she love it!





Ingredients:
1/2 punnet strawberry,about 6 oz
1/2 punnet blueberries,about 2 oz
1/2 punnet blackberries,about 2 oz
1 cup whole milk
2 tbsp sugar or to taste
2 cups ice cubes or more
Method:

1:Combine all fruits ,ice cubes ,milk and sugar in blender.Press smoothie function or pulse for couple of times until all ice cubes and fruits mix well.
2:Check the taste before pour and serve immediately.









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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.