Chilli Chicken

For dinner tonight, I cooked one of my specialty dish, chilli chicken. It is a very simple and colourful dish. It really lighten up the table. My boyfriend loves this dish....!



Chilli Chicken
Ingredients:
4 boneless and skinless chicken thigh
1 egg white, lightly beaten
1/2 tsp salt
2 tbsp cornflour
4 tbsp vegetable oil
2 garlic cloves, crushed
1cm piece fresh ginger root, grated
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 fresh chillies, chopped
2 tbsp light soy sauce
1 tbsp Chinese cooking wine/dry sherry
1 tbsp white wine vinegar

Method:
1. Cut the chicken into cubes and put in a mixing bowl. Add the salt, egg white, cornflour and 1 tbsp oil. Coat the chicken well.
2. Heat 2tbsp oil in a preheated wok. Add the chicken pieces to the wok and stir fry until golden brown. Take out the chicken.
3. Heat the remaining oil and stir fry the garlic and ginger until fragrant. Add in the chicken.
4. Stir in the peppers, chillies, soy sauce, Chinese cooking wine/dry sherry and white wine vinegar. Cook for a further 2-3mins until the chicken is cooked through.
5. Transfer to a serving plate and serve immediately.

A simple dinner of tom yam and stir-fry vegetables

Dinner for last night were chicken tom yam soup and stir fry vegetables.





For the tom yam soup, the ingredients were made up using a Thai cooking kit which consists of a piece of galangal, 3 small stalks of lemon grass, a few cloves of garlic, 4-5 chilli padi and 3-4 shallots. We added onions, tomatoes, oyster mushrooms, lemon juice, and of course....chicken pieces. It didn't quite taste like tom yam, but it was still pretty good, as it has a nice lemon grass fragrance and is sourish.
The mix vegetable dish was a simple stir fry of a packet of prepacked mixed vegetables with oyster mushrooms in chicken stock. Delicious....!

Pandan Chiffon Cake

Another bake last week, Pandan Chiffon Cake (I used the Pandan Chiffon Cake recipe from the Pandan Kaya Layer Cake from Jo's Deli Bakery) for my friend's birthday. We had a Malaysian theme for the party, and since he doesn't like sweet dessert, I thought Pandan cake would be a good choice.
I was rather worried with this choice as it's not easy an easy cake to make....quite a lot of skills are required to make a nice one. Alas!....my worry was not unfounded. When I took the cake out from the oven, I was so happy to see a nicely risen cake. Unfortunately, after cooling it down, the centre of the cake really sinked.
To cover this, I decorated the cake with whipped cream and desiccated coconut. No one, other than those who were in the kitchen, realised this....so it's a good disguise! Everyone loves the cake, but I found it a bit dense. Is it because there's not enough air incorporated into the cake?? I'll definitely try this again and see where in the process I went wrong....





Pandan Chiffon Cake
Ingredients
1 carton of whipping cream

A:
100ml pandan juice (blend 6 pandan leaves with 125ml water, strained)
4 egg yolks
90g castor sugar
160g plain flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Method:
1. Preheat oven at 170C.
2. Add all ingredients in A and mix well until the mixture is smooth and consistent.
3. In separate clean mixing bowl, whip egg whites and cream of tartar of ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high spee

Chocolate Cheese Cake

I have wanted to try this cake for ages. I've first seen the cake at Jo's Deli Bakery, and again at Kitchen Capers. When I realised that I have a few blocks of cream cheese in the fridge, I couldn't stand the temptation anymore and went ahead to bake this cake. This cake is easy to make and it tasted very good. The only problem is I couldn't get a nice straight layer of cheese.



For those who doesn't have access to either of the forum, I have the recipe for you.


Chocolate Cheese Cake
Ingredients
A:
250g cream cheese
60g castor sugar
1 egg

B:
180g butter
150g sugar
3 eggs
3 tbsp cocoa
120 self-raising flour
1 tsp baking powder

Method:
1. Preheat oven at 180C.
2. Prepare mixture A. Beat cream cheese with sugar until light and fluffy. Beat in the egg until well incorporated. Set mixture aside.
3. Prepare mixture B. Beat butter and sugar until light and fluffy. Beat in egg, one at a time until well incoporated into mixture. Sieve all dry ingredients together and fold into egg mixture.
4. To assemble, pour half of mixture B, then all of mixture A and then the remaining of mixture B.
5. Bake in the preheated oven for 45-50mins or until skewer comes out clean.
6. Cool on a wire rack. Once cool, chill in the refrigerator.

Welcome....

Yey!! I've finally started up my first blogging space. Been wanting to do this for so long now.....

I just hope that I'll be able to keep this page updated as often as I can.