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Steamed Caramel Banana Cake Recipe

I have overcome another fear on handling caramel last weekend. This steamed caramel banana cake gave me a good practice on cooking caramel as well as steaming a cake. I always afraid the caramel will stick on my pan when it turn brown, but thank God that I have successfully cook it nicely and no burning sugar stick on my pan. Since it is a steamed cake, it's texture is similar to huat kuih/fatt koh发糕. If make it into cupcake, it is just like huat kuih发糕. When my mom ate this, she said it is malai ko马来糕. With her comment, she gave me inspiration to bake malai ko next time.

 

6 Days 5 Nights Relax at Chiang Mai (Day 5) | 废人废生活的清迈6天5夜行 (第五天)

Day5 Breakfast in Baan Hanibah hotel. 第五天 Baan Hanibah 酒店的早餐。 Today we joined one day trip to elephant show, 1400Baht each person, driver picked us in front of hotel. The package includes bamboo riding, elephant show, visit to long neck village, lunch, ride on oxford and elephant, visit to orchid and butterfly farm. 今天我们参与大象营一日游,一个人是1400Baht,有司机到酒店接我们。这一日游行程包括乘坐竹筒船,看大象表演,参观长颈村,免费午餐,乘坐牛车,骑大象,参观花园及蝴蝶公园。 Bamboo riding Every activity was very attractive to us except for visit to orchid and butterfly farm. We truly respect the elephants' trainers as their elephants are all very well trained. You will experience how elephant drawing with their long nose. 除了参观花园及蝴蝶公园,每项都是很特别的。大象表演简直是让人大开眼界,真不能不佩服工作人员们平日的训练,看上去大象们即聪明又很能听指令。 Elephant show Long neck village is one of the famous spot in Chiang Mai. 长颈村也是我期待的一个景点,觉得这种族很特别,拍上照片肯定有特色,所以就非去不可。 Long neck village After visit to long neck village, we had our lunch. It was buffet style lunch with fried chicken, rice, drink, fruit, etc. 参观完长颈村后,我们就吃午餐。午餐是自由式的,有不同的简单肉菜,白饭,水果,茶水等等。   After lunch, we ride on oxford and elephant. It was a very scary experience, I was really afraid that the oxford and elephant will do something to me, or I will fall down from elephant. Scary... 吃饱后我们乘坐牛车和骑大象。前者已让我觉得心慌慌,担心牛车会翻车。后者更加让我不放心,想象自己坐在高处,慢慢的在"空中"荡漾,真的很恐怖,又担心大象突然发癫,把我们甩下。还记得有一幕,当大象正从陆地下水的时候,大象前脚突然下去有深度的河,镇了一大下,吓得半条命,喊了好大声,一直期盼快点完成这路程。想想,真的很恐怖,要是有畏高的人,肯定比我还害怕。 Elephant ride Oxford ride Lady selling drinks in water Bathing for elephant We returned to hotel and end our one day tour after visited to orchid and butterfly farm. 再来就参观花园及蝴蝶公园,之后就会酒店去。   We have our dinner nearby Chiang Mai town, famous pork leg rice. 我们在酒店附近的小贩享用凤飞飞猪脚饭。 Pork leg rice(凤飞飞猪脚饭)location map Famous pork leg rice Semi-transparent hard boil egg Sunset colour egg york After rest in hotel, we went to Kalare night bazaar & Anusarn Market with Song Thaew. The journey cost 20Baht per person. 休息了片刻,我们乘搭双条到Kalare night bazaar & Anusarn Market。不会太近的路程,双条费用只需20Baht一个人。 Kalare night bazaar and food center location map Kalare night bazaar & Anusarn Market The things sell in Kalare night bazaar are more expensive compare to Saturday and Sunday market. We had our dinner at food court before back to hotel. 我们觉得Kalare night bazaar的价钱比夜市场的还要贵,吃的用的也比较贵,所以就走马看花而已。走了好久,都不见好吃的,直到要回前,来到美食中心,所以就在这儿吃饱后才回酒店。 Food court at Kalare night bazaar & Anusarn Market Purchase voucher before get your food Food court opposite this building Tuk tuk, a "mini" taxi in Chiang Mai, with one driver and up to 2 passengers at the back. Like combination of motorbike and trishaw, is my favorite transport in Chiang Mai. I fall in love with this vehicle after my first ride on it. It costs 60Baht for two of us from night bazaar back to our hotel in Chiang Mai city. Best to take it at night with your love one, windy windy feel... "feng" left "feng" right...romantic...I have a simple wish, you know? I just wish I can own a tuk tuk, drive here and there, or sometime hire somebody to fetch me and dear Camus "feng" here "feng" there. Too bad, the distance from night bazaar to our hotel is too short, I don't really fully enjoy and we had already arrived at the destination. Now, can someone tell me how much does one tuk tuk cost in Chiang Mai? 我们选择tuk tuk车回酒店,60Baht一辆,挺便宜的。我一坐就喜欢上了这tuktuk车,机车感觉轻轻的在路上奔驰,夜里凉风吹来,好舒服,司机走的路线和双条不同,都是走小巷,所以很快就抵达酒店。tuk tuk车,我真是爱死你了。 Tuk tuk

 

Green Island Western Food | Bayan Lepas, Penang

Not long ago, there is one newly open western food restaurant open at The One, Bayan Lepas. Feedback from friends that they serve reasonable price range western food, just like James Foo. Although I am Penangite, but experience to dine in James Foo is only once. But that one time experience gave us a good impression on the food and price range. Due to far distance from home, we seldom have chance to visit there often. Hence this newly open restaurant is a good place for us to visit as it is nearer to our company and house. Wifi is available in the restaurant.

 

Curry Chicken Recipe | With Instant Curry Chicken Paste

This is the first time I cooked curry chicken in my life, I cooked it with instant "A1 curry chicken paste". The first experience with successful and delicious curry chicken, I am very confident to cook for second time in future. With this instant curry chicken paste, you do not need to get headache with quantity of chilli, onion, garlic, and curry powder. With simple instruction shown behind the packing, what you need are 1kg of chicken (or beef or lamb), 200ml of water and 120ml of coconut milk. I cooked with 8 chicken wings and 3 potatos. Besides, I added 5 chopped shallots (small onion) for better taste. Firstly, pour in the instant curry paste and stir for few minutes, add in chicken wings, follow by potatos. Stir evenly for another few minutes, pour in water and let them boil. When the chickens are well cooked and potatos are soft, add in coconut milk. Stir evenly and you can have a pot of very delicious curry chicken in front of you.
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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Steamer

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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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Heng Thai Seafood Restaurant (Thai-Chinese food) | Raja Uda PDF Print E-mail
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Friday, 13 December 2013 16:12
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HengThai_1We found one Chinese-Thai food restaurant few weeks ago at Raja Uda, it was not our first intention to dine there. We were hungry and looking for something good and special for our dinner, we went to Kampung Baru for our first stop, looking for Japanese food, but there was an event held at Kampung Baru causing heavy traffic jam.

We changed our dinner place to Salad Bowl at Chain Ferry, bad luck, it was closed on that day. We drove towards Raja Uda direction, Sawara steamboat get our attention and we sat in to read the menu. After 5 minutes, we walked out from Sawara due to super expensive of the meal. Finally, we went in this not so attractive but crowded restaurant.

It was already 9pm and after make order, still have to wait for another 25-30minutes. I can say that it was worth waiting as the dishes that we ordered taste delicious and very similar to Thai local taste.

That time was only Camus and myself, two persons cannot order much. One big fish, two big prawns and a plate of mix vegetable make us very full and satisfied.

This assam Africa fish taste superb, hot, spicy and sour, just like assam soup. It came with some chinese cabbage too, very appetizing. This assam big fish cost about RM28, to me it is very worth as you will get big fish with delicious soup and vegetable in it.

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When make order, the waiter asked is 4 big prawns enough for us? We said yes, but after that, he reduce our order to 2 big prawns. I was thinking, har? 2 prawn nia where got enough? But for first time, I thought it would be good to try 2 first, in case not delicious. When they served, I was shocked as big head prawn really big in size, luckily we did not order 4, and this 2 big head prawn cost us RM40. Gosh! If I order 4, I have to pay for RM80!! This plate of big head prawns was super delicious, sprinkle with chopped garlic and bird chili on top. They steamed with a kind of sauce, slightly sour, very special and delicious, if you ask me how the big prawn taste, I can say it tasted like lobster and crab. How good if I have the recipe?

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Mix vegetable, RM8 taste good too. They cooked with 4 types of vegetables.

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To us, this is one of the best Thai food restaurant (another one is Mae Salong in Sungai Petani). They open during lunch time too. If you are looking for Thai food, visit this restaurant and give it a try.

HengThai

Location: 28, Jalan Raja Uda, Pusat Perniagaan Raja Uda, Butterworth, Penang. (Same row as Sawara)
Phone Number: 604-3233799

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Low Sugar Coffee Chiffon Cake Recipe PDF Print E-mail
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Friday, 22 November 2013 14:48
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CoffeeSpongeThis cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy!

It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe.

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Ingredients
5 egg yolks (about 85g)
10g sugar
75g hot water + 10g instant coffee (mix well)
1tbsp coffee paste
70g corn oil
120g cake flour

5 egg whites (about 200g)
45g sugar
1/2tsp cream of tartar

Method (step by step picture here)
1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.
2. Add in corn oil, mix well.
3. Add in coffee water and coffee paste, mix well.
4. Sift in flour, stir until well combined. You will get a thick mixture now.
5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.
6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).
7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.
8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.
9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).
10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).
11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.
12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.
13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate.

At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members.

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I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

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Temptation Chocolate Banana Cake Recipe PDF Print E-mail
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Friday, 22 November 2013 14:31
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ChocBananaI am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago.

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Let me share the recipe of this chocolate banana cake with photos I have taken.

Recipe
Ingredients
Chocolate Sponge Cake
260g sponge cake mix
260g eggs
70g hot water
1tbsp chocolate powder
80g melted butter

Chocolate Ganache
100g chocolate (cut to small pieces)
50g fresh milk

Filling
400g whipped fresh cream
150g chocolate ganache (you may add all or leave some for decoration)
3tbsp coffee kahlua (optional)
8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana)

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Method
For chocolate sponge cake:
1. Mix chocolate powder and hot water.
2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes.
3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.
4. Lastly, combine melted butter with sponge mixture.
Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.
5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.
6. When the cake is cool, slice to 3 pieces in horizontal.

For chocolate Ganache:
1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted.

For filling:
1. Mix whipped cream and chocolate ganache until combine = chocolate cream.
2. Remove banana skin, slice half into horizontal.

To assemble cake:
1. Place a slice of chocolate sponge cake on cake board.
2. Evenly pour a table spoon of coffee kahlua on sponge cake.
3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.
4. Arrange banana on top of chocolate cream.
5. Spread another thin layer of chocolate cream to sandwich the banana.
6. Sandwich cream and banana with second slice of chocolate cake.
7. Repeat step 2~6 for second layer.
8. For last layer, pour a table spoon of coffee kahlua on sponge cake.
9. Decorate accordingly.

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Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy
Everyday"!

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