Peach Oat Muffins

Peach Oat Muffins

Super magnificent!

Healthy muffins!

Today is my son's 19th birthday.

We celebrated yesterday because tomorrow is his

A Level exam.

Yeap! it is crucial time for him because he needs to pass

this exam before proceeding to LLB (Degree of Bachelor of Law).

Baked him this Peach Oat Muffins...Oat is his favourite food

to give him some ummph.......!

Preheat your oven to 190 Degree Celsius and line your

muffin tray with paper cases.

1/2 cup of quick oats

1/2 cup milk

1/2 or 3/4 cup brown sugar (depends on your liking of sweetness)

1/4 teaspoon baking soda

1 1/2 cup self raising flour

1/2 cup vegetable oil

1 slightly beaten egg

1 cup diced peaches

Combine oat with milk and set aside for 10 minutes.

Combine brown sugar, baking soda and flour and stir well.

Pour in the vegetables oil and egg.

Stir slightly.....please do not over mix.

If not your muffins will be harden.

Pour in the oat and milk mixture.

And stir slightly only.

Even if you see some flour in the batter or the batter is lumpy,

just leave it be.

Pour in the peaches.

And stir slightly also.

Scoop the batter into the muffin paper cases and

sprinkle some oat on top and

bake at 190 Degree Celsius for 25 minutes to 30 minutes.

Super magnificent!

Healthy muffins!

Adorable muffins!

My dear daughter said "Why only 10 muffins?"

It won't be enough for the whole family.

Pity her also....she will be having her exams tomorrow and

deep inside my heart, I know that it is not enough (my son, daughter

and I will be bringing to college, school and work respectively) and

not forgetting my dear husband.

Aaah! will make more after dinner tonight to satisfy all four of us.

Chilled Cheese Cake

Chilled Cheese Cake

This Chilled Cheese Cake is very rich with cream

e.g. cream cheese, whipping cream and evaporated milk.

This weekend, I really go "ga ga"...Saturday cooked "Stir Fried Radish Cake"

and Sunday make Chilled Cheese Cake.

It is very easy to make...you must try it out.

I am sure your loved ones will love this cake.

420 g cream crackers or digestive biscuits.

Put the cream crackers into the food processor.

And process until fine or crumbly in texture.

Pour out the process cream crackers.

Melt 250 g butter or margarine.

Keep both at one side.

Once the butter or margarine is cool,

pour into the process cream crackers.

Mix until combined and leave at one side.

I do not have spring form pan, thus I am using

dessert plate and line with cling film wrap.

It will be my first and last of using cling film wrap

because it is very hard to take out the cheese cake.

Please use aluminium foil...which is way easier.

Pour one third of the process cream crackers

into the dessert plate.

And press the cream crackers firmly with the

back of spoon or use your palm.

Put into the fridge to chill.

400g evaporated milk (chilled) - (one tin)

200 ml whipping cream (chilled) - (one small carton)

200 ml hot water and mix with 3 tablespoons of gelatin and cool

250 g caster sugar

2 blocks of 250 g cream cheese (room temperature)

Beat cream cheese with evaporated milk and whipping cream

until creamy.

Pour in the caster sugar and beat further.

Lastly pour in the gelatine.

And beat until combined.

The cream crackers able to make 3 plates.

Pour the mixture into the 3 plates equally and

chill for 2 hours or overnight.

Take out the plate and lift up the cling film wrap

in order to lift up the cheese cake and place

it onto a flat plate and cut into your desire sizes.

Chilled Cheese Cake.

Stir Fried Radish Cake (Choy Tow Kueh)

Stir Fried Radish Cake (Choy Tow Kueh)

As promised...here it is "Stir Fried Radish Cake"

(Choy Tow Kueh in Cantonese Translation).

This dish is the all time favourite of everyone in Malaysia.

250g rice flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon of vegetable oil

1 teaspoon alkaline water (Kan Sui in Cantonese Translation)

Note : If you do not like to use alkaline water, by all means,

do take it out. Alkaline water to make the cake crunchy.

880 ml of water

Prepare the steamer.

Mix the rice flour with salt, bicarbonate of soda and pepper.

Make a well in the center.

Pour in the alkaline water and vegetable oil and

mix thoroughly.

Pour in slowly the water and mix well.

Mix until combine.

Once the steamer is ready and water is boiling.

Put in the batter and steam for 50 minutes.

Lift it up and let it cool.

If there is water on top of the cake,

please scoop it out.

Get ready chopped garlic, chopped dried radish

(Choy Poh in Cantonese), egg and chopped chives.

(the above ingredients are for one plate per person of stir fry)

Cut the cake into small sizes.

Dark Soy Sauce.

Light Soy Sauce.

Pepper.

Heat up the wok and oil.

Stir fry the garlic.

And then Choy Poh.

Pour in the cake and stir fry for a few minutes.

Break in the egg.

And stir fry until the egg is cooked.

Pour in 1/2 tablespoon of dark soy sauce,

2 tablespoons of soy sauce,

few dash of pepper and lastly the chives

and stir fry until combined.

Test the taste before scooping into a plate.

If not enough of soy sauce, please put more.

Delicious, Delicious, Delicious are the only words.