Chocolate Cake

Chocolate Cake

Who does not love chocolate?

Well, today, I am baking this Chocolate Cake with Chocolate Topping

for my son and daughter.

My son - promised him last week that will bake for him this cake.

My daughter - will be sitting her SPM next week, Tuesday.

Just wanted to perk her up and wishing her all the "Good Luck".

My husband and I - no special reason...just tag along to eat it only.

100g dark chocolate.

Melt it by using the double boil method.

Make sure the water does not touch the bottom of the smaller bowl.

Use low fire.

Make sure the water does no goes inside the chocolate,

if not your chocolate will be curdle.

Wipe it with kitchen towel if the water did creep out........

Once melted, pour in the 50g icing sugar and

4 tablespoons of whipping cream.

Let is melt and well combined.

Once well combined, put out the fire and put at one side.

For the cake, please refer to my recipe

"Plain Chocolate Cake" under cakes section.

Cut the cake in half horizontally through the centre.

With the bottom of the cake, pour in the chocolate sauce.

Spread the chocolate sauce evenly.

Place the top cake over the bottom cake.

Then, pour the remaining of the chocolate sauce

on top of the cake.

Spread evenly.

Isn't it is delicious by just looking at it?

Simply gorgeous, delicious, mouth watering ..............

You must bake this cake....definitely your family

or friends will love it.

Stir Fried Mixed Vegetables "Chap Choy" - Version 2

Stir Fried Mixed Vegetables "Chap Choy" - Version 2

"Stir Fried Mixed Vegetables "Chap Choy" - Version 1 but

this dish has dried bean curd skin (fu chuk in cantonese) added in.

My dear daughter (Yo Yi Yun) will be having her SPM

starting next week Tuesday and we (daddy, mummy, brother)

would like to wish her and her friends

"Good Luck".

Ingredients :-

Mung Bean Vermicelli (Sohoon) - Wash and soak for less than 5 minutes.

Chinese Dry Mushroom - Soak for 1 hour or until expanded, cut out the stem.

Fried Bean Curd Balls (Tow Foo Pok) - Just rinse quickly.

Dried Black Fungus (Mok Yee) - Soak for 1 hour or until expanded, slice thinly

Cabbage - Wash, drain and cut into pieces.

Dried Bean Curd Skin (Fu Chuk in Cantonese)

- No need to wash. Just break into pieces.

Heat up the wok with water and

par-boil the Dried Mushroom and Dried Black Fungus.

Scoop out and drain.

Par-boil the Mung Bean Vermicelli. (only 1 minute)

Scoop out and drain.

(Note : Do not take too long to par-boil this Mung Bean Vermicelli)

Par-boil the Fried Bean Curd Balls (Tow Foo Pok).

Scoop out and drain.

All four ingredients had been par-boiled.

Fried the Dried Bean Curd Skin with hot oil.

Once you have noticed that the bean curd skin is

no longer has the sizzling sound or the skin became brownish,

then scoop it out.

Put the fried bean curd skin at one side.

Heat up the wok with oil.

Pour in the dried mushroom and dried black fungus.

Stir fry for a few minutes.

Then pour in all the cabbage.

Stir fry for a few minutes.

Pour in 1 cup of water and stir fry again.

If you notice that it is not enough water, pour more....no worry for it.

It is just a matter of preference whether at the end you prefer some or less sauce.

Once you noticed that the cabbage has been slightly cook.

Pour some vegetarian oyster sauce and stir fry.

If you do not like vegetarian oyster sauce, by all means,

you can pour in original oyster sauce.

Pour in the Fried Bean Curd Balls and stir fry.

Pour in the Mung Bean Vermicelli and stir fry.

Make sure you push the Mung Bean Vermicelli to underneath

the wok in order for it to soak some of the sauce. If not,

your Mung Bean Vermicelli will not bee loosen.

Pour in the Fried Bean Curd Skin and stir fry.

Once all the ingredients have been stir fried and

mix thoroughly, then it is done.

(Note : If you wanted more sauce, pour in more water,

add extra vegetarian oyster sauce, mix thoroughly and taste it)

You can eat on its own or with rice.

Without rice, my son and daughter will finish it off

without any problem.........

Salad

Salad

Your waist line will definitely shrink if you take salad everyday.

I had it for lunch today because I am not that hungry because

I had heavy Dim Sum for breakfast with my husband before I send

him to Kuala Lumpur International Airport (KLIA) for his trip to Sabah.

It is just a day trip....will be back by midnight

and will fetch him from Low Cost Carrier Terminal (LCCT).

In Selangor, we have 3 airports and the 3rd is called Subang Airport.

Salad - it is very easy to make...do try it out.

My son asked..."Mummy! Why you want to blog Salad?"

My reply...some people do not know how to make salad.

So, I am showing them that it is very easy to make.

Lettuce - Clean, Drain and Shred.

Cherry Tomato - Clean and Drain.

Cucumber - Clean and Slice.

Hard Boiled Egg - Cut into quarter.

Crouton.

French Dressing Vinaigrette.

Put the lettuce, cherry tomato, cucumber into a bowl and

pour in some French dressing vinaigrette and mix thoroughly.

After mixing thoroughly, put in the egg, crouton and mix again.

(By doing this way, the crouton won't be soft...still crunchy)

Yummy! Yummy!

Steamed Sponge Cake

Steamed Sponge Cake (Kai Dan Gou in Cantonese)

Ingredients from clock wise :-

150g castor sugar.

180g self raising flour.

1 tablespoon of vanilla essence.

50ml Sprite.

4 eggs.

All four sides - oil slightly.

Break all the 4 eggs into the beater bowl.

Once you have noticed the eggs became frosthy, then

slowly pour in the castor sugar and beat until creamy and thick.

Pour in the vanilla essence and beat for a short while.

Divide the self raising flour into two batches.

Pour in the 1st batch of flour, beat and pour in the sprite,

lastly pour in the flour and beat until combined.

Once done, lift off the beater.

Pour the batter into a greased dish or tray.

I am using pyrex.

Make sure the water inside the wok is boiling hot

BEFORE putting in the batter.

With high fire, steamed for 20 to 25 minutes or until done.

Once done, lift out from the wok and let it cool completely.

Cut into desired sizes.

This steamed sponge cake is fluffy and soft.

You will be enjoy it for breakfast or tea time.

You will be judge, it is all gone by next morning!

(When the steamed sponge cake was done,

my husband keep on asking me to cut for him.)