Valerie's Blueberry Muffin

Attended Valerie's muffin class last week, the recipe was easy to do, since there are blueberries at home, so made a batch for Sunday afternoon tea. I reduce the sugar as the original recipe is abit sweet for me, after adjusted the amount of sugar the texture of the muffin were still moist.

Valerie's Tofu Cheesecake

Tried this tofu cheesecake recipe taught by Ms Valarie Kong. Even I forgot to add sugar...haha... to the cheese layer, but luckily the cake still turn out alright. And most importat all like this cake ;)

Golden Butter Chicken Cube

Tried this recipe from a book, I've changed the recipe a little because I prefer to marinate the chicken before cooking it. The sauce is abit too much for 1 piece of chicken thigh, think it can use for 2-3 pieces of meat, the sauce taste like the cheese topping of KFC's cheese fries.



Ingredients:
1 chicken thigh (boneless)
some curry leaves (I didn't have this so didn't add)
2 bird eye chillies (I omit it as my kids will not eat it if its spicy)
adequate amount of butter
200gm evaporated milk

Marinade:
1 tsp salt
dash of pepper
1 tbsp cooking wine

Seasoning:
½ tsp chicken stock granules
½ tsp sugar
pinch of salt
1 egg
2-3 tbsp cornstarch

adequate amount of cornstarch (mix with water)

Method:
1. Cut boneless chicken meat into dices, marinate chicken meat with marinade for 1 hour in the fridge. Remove from fridge half hour before cooking. Add in egg mix well, coat with cornstarch.

2. Heat up adequate oil till boiling hot, deep fry coated chicken thigh until crispy, dish and drain and set aside.

3. Heat wok and add in butter, curry leaves and bird eye chilli, sauté until fragrant. Pour in evaporated milk and seasoning, bring to boil. Mix in cornstarch solution.

4. Return chicken thigh into wok and stir well.

Mixed Nut Brownies

Learned this recipe at phoon huat. Its texture is not dry like some brownie, I like so I added alot to the topping, taste better after thawing the chilled brownie for half an hour or so.



Ingredients:
A) 250g unsalted butter
250g dark brown sugar

B) 6 eggs
250g caster sugar

C) 50g Dark chocolate coverture
50g dairy cream

D) 70g chopped walnut }
70g chopped pecan nut } Toasted
70g chopped macadamia nut }

E) 225g plain flour
90g cocoa powder

Topping:
65g dairy cream
150g dark chocolate coverture
15g unsalted butter

- Boil cream and pour into chocolate coverture and butter.

Method:
1) Beat egg and caster sugar (B) for 3-5 min using high speed.

2) Double boil (C). Set aside.

3) Beat Butter and brown sugar (A) for 3-5 min using medium speed.

4) Sift (E) twice.

5) Add (C) into step 3) , mix well, add in (B), mix well. Add (D) and (E), fold till well combined.

6) Lay a piece of baking paper at the bottom of grease 10" square cake tin. Pour in batter.

7) Bake at 190°C-200°C for 30-35min.

8) Cool down cake, spread topping and sprinkle with chopped nuts. Chill a while before serve.

Valerie's Marble Cake

Felt like baking something last weekend, so did this cake. Learned it at Ms Valarie Kong's class sometime last year, can't recall if I've made this cake before, so just did it for afternoon tea. I like the texture, not dry and not sweet either.

Chicken with Corn and Egg Soup

There are times when I do not have much time to do slow boil soup, and I think a meal isn't complete without a soup so I will do such fast and easy soup.



Ingredients:

200g chicken breast meat -

marinade for chicken:

1 tsp light soy sauce, dash of white pepper and 1 tbsp corn flour

1200ml chicken stock - I do not have instant chicken stock so I added half a chicken flavour cube to water to make the stock.

1/2 can of corn

1 egg

1/2 medium carrot - slice


Seasoning:

Salt & pepper


Method:

1. Rinse chicken breast, cut into cubes or long strips. Marinate the chicken breast cubes with the marinade for 15min.

2. Add carrot slices to chicken stock and bring to boil, add corn and stir well, add in chicken breast and let it boil a while.

3. Beat egg in a bowl and mix 2 tbsp water, slowly pour it into soup till egg separates into shreds on the surface and off the heat.

4. Add salt and pepper to taste. Serve warm.

Cha Siew Bun

I have left over char siew filling from making the bao, so made some bread with a recipe from this book, I proof the dough for 45min i.s.o. the 60min in the recipe, so the bread turn out quite small yet its still turn out very soft and nice.




Ingredients:
Bread:
A. 200g Bread Flour
20g Cake Flour
25g Sugar
¼ tsp salt
3g Instant yeast ( ½ tsp + ¼ tsp)
15g Milk powder
25g egg
115g Water

B. 15g unsalted butter

C. Sesame seed

Filling:
A. 200g Char Siew
1 tbsp oyster sauce

B. 1 tbsp sugar
1 tsp dark soy sauce
1 tbsp sesame oil
1/3 cup water

C. 1tbsp corn flour
2-3tbsp water

Method:
Filling:
1. Cut the char siew into small cubes; mix in the filling ingredient C into corn flour solution and set aside.

2. Add a little oil into wok, add in char siew pork cubes and oyster sauce and fry till fragrant, add in the filling ingredient B and let it bring to boil, stir in the corn flour solution, remove from wok into a plate and set aside and let it cool.

Bread:
1. Mix ingredients A in mixing bowl till well combined, use slow speed to mix till ingredient become dough, then switch to medium speed and mix into smooth dough.

2. Add butter using slow speed, switch to medium speed and mix into smooth dough.

3. Place dough in bowl and cover with cling wrap, proof for 60min.

4. Divide dough into 8 portion, roll into ball, rest 10min, wrap with filling, place dough on baking tray and rest for 15min. Place the each bun about 2 cm apart.

5. Brush with egg wash. Sprinkle some sesame seed on top.

6. Bake at preheated 170°C oven for 15 min.