Written by Administrator
Friday, 13 December 2013 16:12
We 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.
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?
Mix vegetable, RM8 taste good too. They cooked with 4 types of vegetables.
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.
Location: 28, Jalan Raja Uda, Pusat Perniagaan Raja Uda, Butterworth, Penang. (Same row as Sawara)
Phone Number: 604-3233799
Written by Administrator
Friday, 22 November 2013 14:48
This 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.
5 egg yolks (about 85g)
75g hot water + 10g instant coffee (mix well)
1tbsp coffee paste
70g corn oil
120g cake flour
5 egg whites (about 200g)
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.
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!
Written by Administrator
Friday, 22 November 2013 14:31
I 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.
Let me share the recipe of this chocolate banana cake with photos I have taken.
Chocolate Sponge Cake
260g sponge cake mix
70g hot water
1tbsp chocolate powder
80g melted butter
100g chocolate (cut to small pieces)
50g fresh milk
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)
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.
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.
Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy
Written by Administrator
Sunday, 13 October 2013 21:29
This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.
100g pandan leaves, use only soft and moist young leaves
70g freshly squeezed coconut milk, undiluted
180g egg whites
½tsp cream of tartar
60g egg yolks
60g corn oil
100g cake flour (sifted with baking powder)
1tsp baking powder
1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g.
2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.
3. Add in corn oil, mix well.
4. Add in green pandan coconut liquid, mix well.
5. Sift in flour, baking powder and salt, stir until well combined.
6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar.
7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) .
8. Slowly add in sugar, continue whisk at high speed until soft peak formed.
9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture.
10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).
11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now).
12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.
13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan.
The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter.
Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe.
Left: 4 eggs recipe; Right: 5 eggs recipe