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.

Stewed Pork With Rice Vermicelli

Stewed Pork With Rice Vermicelli

Yesterday, there were about 15 of my husband friends who came to our house

for a late Chinese New Year celebration.  It's a yearly affair.  

Usually, it would be earlier but this year, time was not on our side so 

we scheduled it to yesterday night.  Cooked this for them and one of my husband's

friend wife cooked other fried foods.  All of those men are big eaters and

also drinkers.  They came around 7.30 pm and left our house 

the next day around 5.00 am. I cannot tahan (stand) my sleepiness

and went to sleep at around 3.30 am and woke up around 10.00 am

to clean up the whole house.  My husband also wake up early to help me out.

We all had good laugh, company, food, drinks and playing cards. 

Well, Chinese New Year with food and drinks but without playing cards

won't be called Chinese New Year.....  :)

I don't play cards and drink hard liquor but it is quite interesting and exciting to watch 

them do it.   All of us had fun and will meet again next year.

2 cans(383 g) Stewed Pork Sliced.

250 g Choy Sum Vegetable (wash, drain and cut into desired length).

*1 pack (400 g) Rice Vermicelli (soak for less than 10 minutes).

*Note : Do not soak for too long, if not your fried Rice Vermicelli will

break in pieces like the top photo.  I prefer the Rice Vermicelli

not to break into pieces.  The choice is yours.

Sauce (mix well combined) :-

 1 tablespoon Oyster Sauce / 2 tablespoons Soya Sauce /

2 tablespoons Dark Sauce / 1 tablespoon Chinese Wine /

2 teaspoons Pepper.

Some minced Garlic.

Open up the two cans of Stewed Pork Sliced and pour all into a bowl.

Heat up the wok with 3/4 tablespoon of cooking oil and stir fry

the garlic until slightly brown.

 

 Add in all the Stewed Pork and cook for 3 minutes and keep one

side the Stewed Pork except for the sauce from the Stewed Pork.

 Pour in two chinese rice bowls of water and cook untul bubble surface.

 Add in the Rice Vermicelli and cook until soft.

 During half way cooking, I pour in another two bowls of water

because the sauce is drying up.

Once you pour in the 2nd batch of 2 bowls of water,

add in the Choy Sum Vegetable.

 Once the Choy Sum is cooked.

 Add in the mixed sauces and mix until well combined.

 Lastly, add in the Stewed Pork.

 Mix until well combined.  You noticed that the stewed pork is

quite big in pieces.  You just use your spatula and cut it into smaller

pieces while you are cooking.

Note : While you are cooking, just adjust the fire to circumstances.

My fire is from high to medium and medium to high.

My family said it is flavourful.

In fact, I cook double for this dish because I know our friends will

love to eat it. At the end, nothing was left behind.

Action said a thousand words. 

See my smiling face   :)

Vegetarian Glutinous Rice With Mushroom

Vegetarian Glutinous Rice With Mushroom

Today is the last day of Chinese New Year 

and also celebration of Valentine Day.

Would like to post this snack before the end of CNY.

I cooked this dish on the 1st day of CNY because

all eight of my sisters in law refrained themselves from eating meat on the

1st day of Chinese New Year. Your eyes must be wide open by now

upon reading "eight sisters in law".  Yeap, my mother in law has

nine children and my husband is 5th.

This snack was finished within 10 minutes and I should have made 

more because some did not have the chance to eat it because all

those brothers in law including nieces, nephews and their children

(grand nieces and grand nephews) are also eating it.

This recipe was given by my dear colleague, Stephanie Chua and

I have amended some of the ingredients.

 400g Glutinous Rice (soak overnight, more than 8 hours) and then

wash it until the water clear.

12 pieces of Dried Chinese Mushrooms (soak until soft and squeeze 

out the water and cut into desired sizes).

 Mix the cleaned Glutinous Rice with 1 tablespoon of cooking oil and

steamed for 20 minutes in high fire.  Take out quickly and fluff the

glutinous rice and steam again until the glutinous rice is cooked.

Once cooked, take it out from the fire, fluff it and leave at one side.

Note : No need to put water with the glutinous rice when you are steaming it.

 Heat up the wok with 1 tablespoon of cooking oil and add in the

cut Chinese Mushroom and stir fry for 2 minutes and add in the

1 tablespoon of Vegetarian Oyster Sauce.

 Mix until done and leave at one side.

 Add into the wok, the cooked steamed glutinous rice and 

fry for one minutes in medium fire.

 Add in 1 tablespoon Dark Soya Sauce,

1 tablespoon Soya Sauce, 1 tablespoon Vegetarian Oyster Sauce

and 1 teaspoon Pepper and mix until well combined.  Season to taste.

Note :  Mix sure the sauce are mix thoroughly before adding into

the glutinous rice.

 Add in the cooked Chinese Mushrooms.

 Mix until well combined.

Vegetarian Glutinous Rice With Mushroom.

Hope you, your family and friends have a great Chinese New Year

and may this Year of the Horse brings you, your family and friends 

a joyful, successful, prosperous and healthy year.