Plain Cupcakes With Chocolate Chips

Plain Cupcakes With Chocolate Chips

This was requested by my dear son today before he left for

his part time work.

Well, his wish will be granted and it will be waiting for him

to be eaten when he comes back home.

Today, for the whole day I was very free because hubby went to

Sabah for business in the morning and will be back tonight.

Son is doing part time work today and tomorrow.

Daughter is revising her A Levels exam.

Left only me without any important things to do except to bake for them.

170g butter (room temperature)

100g caster sugar

3 eggs (room temperature)

170g self raising flour (shifted twice)

1/2 tsp vanilla essence

80g chocolate chips

Some extra chocolate chips

Line muffin tray with paper cups.

Don't forget to preheat the oven.

Pour the self raising flour, butter, caster sugar and vanilla essence

into the mixing bowl.

Lastly, pour in the eggs.

Beat all at low speed until well combined.

Increased to medium speed and beat until the

batter is pale (around less than 3 minutes).

Pour in the chocolate chips.

Fold in until well combined.

Use ice-cream scoop to scoop the batter to the

paper cupcakes until to 3/4.

Sprinkle some (around 5 to 6 pieces) extra chocolate chips on top of the batter.

Bake at 180 Degree Celsius for less than 30 minutes or

until done or when there is no batter stick to the cake tester.

Once done, take out from the oven and

let the cupcakes cool on wire rack.

My daughter said the texture is perfect.....

not too sweet and not too oily.

Isn't it delicious just by looking at it?

Fried Rice With French Beans and Carrots

Fried Rice With French Beans And Carrots

Cooked this dish last Sunday....lazy, tired and do not know what to cook

and came out this idea since I have those ingredients

hyphenating inside my fridge.

Lazy and tired from last Saturday trip (day trip) to Malacca

with my lovely colleagues, Stephanie Chua, Elly Chong and Jessie Chen.

All of us had wonderful day shopping, eating and talking nonsense.

We also managed to visit our dearie ex-colleague Ooi Poh Meng in Seremban,

while we were on the way back home to Kuala Lumpur.

Cooked rice (preferably overnight).

4 eggs.

Handful of French Beans - Wash and drain.

1 carrot - Wash and drain.

Eggs - Beaten with 1/2 teaspoon pepper and 1/2 teaspoon salt.

French Beans - Dice.

Carrot - Dice.

Heat the wok with high fire.

Sprinkle with 1 teaspoon of salt and stir for a short while.

(According to my mother, the fried rice taste better by doing this way)

Pour in the diced carrot and stir fry for 2 minutes.

Then pour in the diced carrot.

Stir fry until cooked.

Then pour in the cooked rice.

Stir fry until combined and until the rice is hot.

Once you can hear the sound like the rice is jumping up........

then, pour in the beaten eggs.

(According to my mother in law, by hearing the sound like

the rice is jumping up...our body won't be heaty after eating the fried rice)

Stir the beaten eggs until well combined and cooked.

And lastly, dish out!!!

Don't you love to eat it!!!

Simple and delicious dish.

Steamed Yam Cake (Wu Tow Kou)

Steamed Yam Cake.

My nephew (husband side) gave me this recipe.

Today, I did two round trays....and you must be thinking

that I am crazy but I need to give to my sister-in-law staying in Puchong,

my neighbour and lastly my colleague.

I am so happy to share my yummy Steamed Yam Cake with

those people that I loved and liked.

:) :) :)

One stalk of Spring Onion - Wash, drain and cut.

120g Dried Shrimps - Wash, soak and mince.

120g Peanuts.

3 cloves of Garlic - Peel, wash and chop.

One packet of Salted Vegetables (Choy Poh) - Wash, Soak and drain.

One Yam - Wash, peel and dice.

2 1/2 cups of Warm Water.

250 g Rice Flour.

120 g Wheat Flour.

1 tsp Chinese Five Spice.

1 tsp White Pepper.

3/4 tbsp Salt.

1 tbsp Sugar.

Peanut - Do not wash.

Cubed Yam.

Chopped Garlic.

Salted Vegetables (Choy Poh).

Minced Dried Shrimps.

Oil the tray.

Mix well the rice flour, wheat flour, chinese five spice,

white pepper, salt sugar.

Then, add in the warm sugar and mix well.

Until no lump and keep at one side.

Pan fried without oil the peanut with slow fire.

Once done and cool, rub the peanuts with both hands

in order for the skin to break off and blow off the skin.

Keep at one side.

Pan fried the salted vegetables (choy poh) without oil.

Keep at one side.

Stir fried the garlic and dried shrimps with oil.

Once cooked, dish out half of it and keep at one side.

The other half of the stir fried dried shrimps, let it be in the wok.

Then, pour in the cubed yam.

Stir fried for less than 10 minutes and dish out.

Keep at one side.

The mixture of the garlic, dried shrimps and

cubed yam.....pour into the batter.

Mix thoroughly.

And then, pour into the oiled tray.

Put the yam batter tray into the steaming pot.

(Must remember that the water in the steaming pot must be

boiling before you put in the yam batter for steaming)

Steam for 45 minutes.

For garnishing :-

Skinless Peanut.

Balance of the Stir Fried Garlic and Dried Shrimps.

Drained Salted Vegetables (Choy Poh).

Cut Spring Onion.

Once done, let it cool at room temperature.

Sprinkle the Steamed Yam Cake with those garnishing.

Isn't it is lovely to eat....yummy......with sweet sauce or chilli.

My husband said the texture is a bit hard and my kids said ok.

Tomorrow, will blog the comment from my sister in law

and colleague.

(Comment from my sister in law and colleagues - taste good

but a bit hard....so my conclusion for next try....cut down the

Wheat Flour to 80g)

To me.....soft or a bit hard....I am ok to it because the taste

is better than outside store.

:)