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Gohanya Japanese Restaurant | Penang

This restaurant is located at Pulau Tikus, near to Belissa Row. It is not located at main road, you must turn-in in order to find this restaurant. The one who served us is a Japanese. Hence I believed it is opened by Japanese.    

 

Easy No Bake Raspberry Cheesecake Recipe

It was my nieces birthday again on last two weeks. Yes, again...she is now 10 years old and her sister whose birthday also fall in May, is 7 years old this year. Time flies, I am getting older and they are getting bigger. Our family normally celebratetheir birthday at the same day since both birthday fall in May. We always say they are "sipek ho mia" (super good fortune) because we celebrated their birthday yearly. Unlike my generation, I only get to celebrate my birthday on my 12th and 18th birthday.

 

1 Year Old Lychee Cheese Cake | Happy Birthday to My Nephew

This is the first birthday cake for him in his life. Bake by me!!! So proud of me... A simple Lychee Cheese Cake with my own creation and with symbol "1" representing his age.

 

Apom | Wai Sek Kai 喂食街| Chai Leng Park, Perai

If you like to eat something sweet after dinner, this Ah Pom that located at Lebuh Kurau 5 (Wai Sek Kai喂食街), Chai Leng Park is a good choice for them. The stall that selling Ah Pom is owned by a Chinese auntie; she operated this business for more than 20 years. For those who stay surrounding Chai Leng Park should be know about this Ah Pom. Previously, she was selling the Ah Pom at Chai Leng Park market during morning and at Wai Sek Kai (Wai Sek Kai喂食街) at night. Since I was kid (5~6years old), I like it very much already. May be you will ask me "What's so special?", because you can find Ah Pom/Apom/Apong anyway. I can tell you here, the taste is totally different compared to other Indian style Ah Pom/Apom/Apong.
Spaghetti with Mushroom Sauce Recipe PDF Print E-mail
Written by Administrator   
Thursday, 31 July 2014 14:53
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Speg_3Years! It has been years I never touch on spaghetti, never walk into Italian restaurant (except for pizza). I am phobia to spaghetti after went for Italian buffet in Japan in year 2009, the Italian buffet came with free flow of pizza and spaghetti, somehow I guess I ate too much of spaghetti, and that caused me stop spaghetti for 5 years!

Last week, sitting in office, I suddenly smeeeell spaghetti (my brain pop out spaghetti)...then feel like eating the spaghetti that Camus cooked for me about 7 or 8 years ago. Last weekend, he cooked for me again using the same recipe.

See below for the ingredients and recipe, simple yet delicious!

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To cook the sauce, fried garlic and onion in pan, when both ingredients almost golden brown, pour in a can of Campbell mushroom soup, add half can of water and stir well. Add in dried mushroom which has been cut into slices after soak in water until soft. Boil everything and add in a slice of cheedar cheese. Stir evenly.

In separate pan, cook corn, crab stick and beef breakfast lean.

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Very delicious beef breakfast lean bought in Jusco

Cook spaghetti in boiling water until it is soft. When everything is done, serve spaghetti with mushroom sauce on plate, add corn, crab stick and beef breakfast lean. Serve hot!

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Now while I am writing the post, I wish to eat another plate of spaghetti again. Next time, maybe I want to have a plate of carbonara spaghetti. Last but not least, thanks my dear for this very delicious spaghetti!

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Butter Cake Recipe (Egg Separation Method) PDF Print E-mail
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Monday, 21 July 2014 11:37
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ButterCake_2Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter.

When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try.

With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!!

Ingredients:
230g salted butter, softened
150g caster sugar
4 egg yolks (grade B egg)
200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)
60ml fresh milk

4 egg whites (grade B egg)
50g caster sugar

Method:
1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper.
2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition.

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3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour.

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4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks.
5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula.
6. Pour batter into baking pan and level.
7. Bang baking pan on table top to remove big air bubbles.
8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean.

My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely!

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Left: before baked, right: after baked

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Indonesia Layer Cake with Cranberries Recipe PDF Print E-mail
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Wednesday, 16 July 2014 14:40
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CranLC_1When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry.

This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins.

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Recipe here: (more picture can refer here)

Ingredients:
340g tinned butter
180g icing sugar (sifted)
1tbsp sweet condensed milk

12 egg yolk
1/2tsp vanilla essense
1tbsp brandy (optional)

100g plain flour (sifted together with mixed spice)
1.5tsp mixed spice

4 egg white

Some cranberry and red colouring

Method:

1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.
2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.
3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.
4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.
5. In separate big bowl, beat egg white until very hard.
6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.
7. Add (6) into remaining (4) mixture and mix at low speed until well combined.

To bake:
1. Preheat oven at 200C (TOP & BOTTOM fire).
2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.
3. Pour one cup of mixture into cake tin, make the layer even with spatula.
4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)
5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).
6. Pour another cup of mixture to make second layer.
7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.
8. Continue to bake last layer until brown.
9. Remove cake from oven and cool it at wire rack.

*Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture.

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*Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

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Steam Chicken with Mushroom Using Cosway Steamer PDF Print E-mail
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Tuesday, 15 July 2014 14:37
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SteamerRecently when we were doing house keeping, we found out that there is a unit of steamer given by Camus's mom. She bought it from Cosway many years ago but did not use it at all. We took it out from our store room and keep it at kicthen.

Last two weeks, we used it to cook for our lunch and dinner. We found it quite useful and easy to use without dirty our kicthen, hence not much cleaning job after cook except for washing the steamer part by part after use.

We first try with steam chicken with mushroon, the night before cook, we merinate two big chicken drumsticks with oyster sauce, soy sauce and pepper. To make the chicken more delicious, we added dried mushroom, red dates and ginger to the chicken on the day we cooked. Since the steamer contains three layers, we put in lady finger and corn too.

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With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

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