Steamed Salmon Head

BEFORE STEAM AFTER STEAMED

INGREDIENTS

1 Salmon Head (Cost RM 12.90 only)

1 medium size of ginger, shredded or graded

2-3 tbs. cooking oil,

bit of salt & pepper

1 tbs soy sauce

1 tsp water

DIRECTION

1.Rinse fish head and cut into half, rub with salt (optional),pepper and sprinkle the ginger. Place the fish in the plate.

2.Boil the water in the steamer.

3. Place the plate in a steamer and cook for 15 minutes on high heat.

Take out the fish from the steamer.

4.Cook the oil until almost boiling. Pour the hot oil over the fish.

5.Serve immediately.

GRILLED CHICKEN TIGHTS

Just marinate 7 pcs chicken tights with KRAFT Hickory Smoke BBQ Sauce with pinch of salt for overnight. Grill chicken for 20-25 miniute

BENTO#79 - Cheese Cake

Cheese cupcak served with apple, cucumber & onion ring

Cream Cheese Cupcake - Happy Teacher's Day

Specially baked for teacher's day !

Ingredients

250 gm cream cheese
165 gm butter, room temperature
300 gm castor sugar
6 eggs (medium size)
3 tsp baking powder
250 gm cake flour, sifted
60 ml fresh milk

(Directions)

1.Preheat oven to 160C.

2.Prepare 20-25 cupcakes cups.

3.Put the butter, cream chese and sugar in a mixing bowl, beat it with
an electric mixer until soft and creamy.

4.Add egg one by one until mix well.

5.Add sifted flour, milk and mix well with spatula.

6.Pour the batter into prepared mini cupcakes cups.

7.Bake for about 30 minutes or until the toothpick inserted come out
clean.Cool on a wire rack.

Happy Mother's Day 2012

Thanks to Louis Pang Studio & the team for this beautiful Mother Day gift!!

Dinner treat by my eldest daughter at Miso Japanese Restaurant

Surprise note from my son.

Giant rose gift from my Do Re Me

HAPPY MOTHER'S DAY TO ALL MOTHERS

BEANCURD BALL

I am submitting my post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker

Ingredients
1 box bean curd (2 pieces white beancurd)
100g shrimp
2 Chinese mushroom
1 spring onion
3-4 slice of breads (Cut the bread to the dice shape)

Seasonings
Some pepper
1/2 tsp salt
1 tbsp cornstarch
1 egg

METHOD
1. Finely chop the mushroom, shrimp and spring onion. Mix well with beancurd & seasoning.

2.Slowly shape beancurd paste into a ball form and coat with bread cube 3. Deep fry into hot oil till golden brown.

Cheese Cake

Ingredients:

Biscuit base
150g Digestive biscuit, crushed
150g Butter - melted
Mix all the above ingredients and press onto the cake tin base.

Filling:
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1 tsp Lemon juice

Method:

1. Cream the cheese with 30 g sugar together.

2. Slowly add in the whipping cream together with vanilla and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Slowly add egg yolks one at a time until all combined.
3,Whisk egg whites and balance 30g sugar till peak form.

4. Use spatula to fold egg whites to cheese mixture.
5. Pour cheese mixture into prepared cake tin (with biscuit base) and put into a bigger cake tin which fill with some water. ( To prevent water from seeping into the removable bottom of the pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan)
6. Steam bake at 160C for about 1 hour and leave to cool.
7.Put cheese cake in fridge for 1-2 hours (preferably overnight) before serve.

Wan Ton Soup

Prepared anchovies (ikan bilis) soup - fry 200g anchovies till golden brown. Add 3 liter water & boil for 15 minutes. Add bit of salt and 1 cube anchovies/chicken stock & vegetable before served.

Steamed Salmon Fillet

Marinated the salmon fillet with pinch of salt+1 tbs cooking oil and sprinkle ginger & spring onion

Steamed for 10-12 minutes