Marble Cake

Marble Cake

When I saw Zoe's blog Bake for Happy Kids and her baking pals will be

having Bake Along Theme "Marble Cake", I do not hesitate to join in because

we all Asian loves to eat Marble Cake.   This time I am not baking 

using my recipe but I am using recipe from Stephanie from Joy of Baking.  

This cake came out moist, bit of sweet, not happy with the swirls

but the taste still superb.  Next bake will reduce the sugar.

Lastly, I still prefer my recipe...hahaha (so bad of me) because

I wanted my Marble Cake to be full of butter taste and a bit dry.

Today, while preparing all those ingredients, I found myself to be

so unorganized. Told my son that maybe since today is a non working day, 

maybe my brain has been switched off to sleeping mode.

I told myself, hope the cake will come out great.

Well, at the end, it did not fail me.

 140g semisweet chocolate (chopped and melt).

295g Flour (shift together with baking powder and baking soda).

2 1/2 teaspoons Baking Powder and 1/4 teaspoon Baking Soda.

170g Butter (room temperature).

3 Eggs (room temperature).

1/3 cup (80 ml) Sour Cream or Plain Yogurt (room temperature).

1/2 cup (120 ml) Milk (room temperature).

1 1/2 teaspoons Vanilla Extract.

250g Caster Sugar (will reduce to 220g).

 Beat butter until smooth and well combined.

 Add in the caster sugar and beat until light and fluffy.

 Add in egg one at a time and beat until well combine.

Note : In between I add in 1 tablespoon of flour to avoid the batter from curdling.

 Add in vanilla extract and sour cream and beat until well combined.

 Beat in the flour mixture in three additions alternating with the milk to the 

batter and ending with the flour until well combined.

 Look like this after all the ingredients have been well combined.

 Transfer a little more than half of batter to another bowl.

Add in the melted chocolate to the lesser batter.

Mix the chocolate mixture and the lesser batter until well combined. 

With the plain batter and chocolate batter, put big spoonful of it 

into a prepared tin, alternating the two batters. 

Look like this before you use a skewer to draw swirls.

Look like this after you have drawn swirls. 

Bake for 45 minutes at 190 Degree Celsius (depends on individual oven). 

Let it cool for around 30 minutes before removing the cake. 

Since I wanted it to be dried in texture, I re-bake it.

So stubborn of me....what to do when I wanted to enjoy it with my

favourite drink green tea.

Have a Happy Weekend.

I am submitting this post, Marble Cake to Bake Along event

with theme "Marble Cake" organized by 

Zoe from Bake for Happy Kids,

Joyce from Kitchen Flavours and

Lena from Frozen Wings.

Steamed Prawns

Steamed Prawns

Well, this is the balance of the 2nd batch of those prawns that

my boss gave me for Chinese New Year.  Those prawns look so

gorgeous and fresh, thus I steam it instead of stir frying it.

  Yeap! I was not wrong by steaming it because it was

sooooo delicious, yummy and fresh.

20 pieces of big Prawns (wash, clean and trim the head and leg)

Fresh Ginger (wash, scrap the skin and julienne)

Add some of the ginger on top of a plate.

Put those Prawns on top of those ginger.

Lastly, add the ginger on top of those prawns.

Pour in 1 tablespoon of Chinese cooking wine (I use Shaoxing).

Boil the water first before steaming the prawns.

 Steam for less than 15 minutes.

Note : After 8 minutes, open up the lid and see whether it is cook?

It is cooked when you noticed that the skin of the prawns is pinkish

in colour.  Turn off the fire.

Serve immediately while it is piping hot.

We were so engross eating those prawns that we have forgotten to

take photo of the prawns meat.

Well, sometimes we can't have everything.
As long as we have enjoyed it, will be good enough.

I am submitting this post to Little Thumbs Up "Prawn" event organized by

Zoe From Bake For Happy Kids, Doreen From My Little Favourite DIY and

hosted by Moon From Food Playground.

By now, the whole world knows about the Malaysia Airlines MH370

was missing while flying from Kuala Lumpur to Beijing.

Lets us all pray for the safe return of the MH370.

Golden Stuffed Prawns Mushrooms with Broccoli

Golden  Stuffed Prawns Mushrooms

with Broccoli

My boss gave me a lot of prawns and I made this with some of them.  

My family gave me thumbs up.  Yipee!

You don't have to wait for big occasion to make this dish because

with the availability of those ingredients all year round, 

you can make it anytime of the day for lunch or dinner.

 One small size of carrot (wash, clean, peel and chop finely)

15 Big Size Prawns (shelled, wash and mince finely. I use food processor)

12 Dried Big Mushrooms (soak with water until soften and squeeze out the water)

1/2 tablespoon of corn flour.

1 teaspoon of salt and pepper.

 Mix the prawns paste with chopped carrot and season with salt and pepper

and mix thoroughly or until the paste became gooey.

 Flour the back of the mushroom with corn flour and 

stuffed the mushroom with the prawns paste.

 Round the top with spoon.

 Arrange on the plate and steam for 10 minutes or until done.

 While waiting for the stuffed mushrooms to be steamed.

 Boil the broccoli with salt water until cooked.

When the broccoli is cooked, arrange nicely with the cooked stuffed mushrooms.

To make the sauce, heat up the wok with 1 cup of stock or water, 

4 tablespoons of oyster sauce cooking and thicken with corn flour and 

pour onto the serving plate.

Now you have a yummy, delicious, mouth watering home cook dish.

I am submitting this post to Little Thumbs Up "Prawn" event organized by
Zoe From Bake For Happy Kids, Doreen From My Little Favourite DIY and
hosted by Moon From Food Playground.