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Friday, May 31, 2013

Sugee cake



         Quintessentially, Sugee cake is more in line with a "traditional" cake as it has been around for so many decades; even in my youth Sugee cake is a must during Christmas. It is definitely not a cake that has just been "introduced" to the masses but one that has been around since time memorial!!!  

         So it is not strange that ten years ago I had this "burning" desire to do some R&D on a Sugee cake recipe, that was homemade by a very good friend, and try to bring it to the next level and I kept on at it until I was finally happy with what I had achieved.  These R&D that I love to do on cakes, may not necessarily be "BIG" improvements on a cake but little things that I can leave my personal mark on a cake and having done same, I was satisfied with my achievements to the Sugee cake and it is a forgone conclusion that this is one of my signature cakes that many of my friends and customers have been coming back for repeat orders And cakes with liqueur is NOT something that one might find easily, off the shelf, they are most "sold" by "cottage industry".


          This post is dedicated to both cell groups. Thanks for taking me into your loving fold and making me a part of a larger picture in pursuit of our desire to walk intimately with the Lord and like our cell leader said last night, to be able to come out of the wilderness and move to the promised land. Amen.





                     Till my next post, xoxo. 

Sunday, May 26, 2013

Chicken curry encased in a loaf of bread


          Wow it has been many years since I have gone for classes.  I think that it is high time that I come out from under the wings of the many Chefs that I took lessions from; not because there is nothing that I can learn from them but that it is about time that I try to come outside the box and try to do more R&D so that I can improve further either from mistakes or by a personal achievement.  I remember I used to lean heavily on the Chefs as I was learning things that I knew nothing about and I never ventured further from the recipe; trying to "play safe!!!" 

          Case in point in this post is that I wanted to bake this bread so I cooked the chicken curry with 4 Potatoes then I mashed one of the Potatoes so as to thicken the curry as this curry will be "folded" in a foil and then encased in a loaf of bread. So after cooking the curry and while the curry was being cooled; I measured the ingredients for the bread.  Then I realised that I had only 310 gm of Bread flour while the recipe called for 500 gm!!! Back in the old days my heart "would have skipped a beat" and I would run to the nearest cake ingredient shop and would buy a packet of bread flour to make up for the other 200 gm but this time, I told myself, "Well you have a packet of Wholemeal flour in the freezer, why not use that???" And as I always wanted to experiment with the wholemeal and bread flour, now is the perfect time for same as following the recipe and using 500 gm of Bread flour; the texture of the bread would be like a normal White Sandwich which is soft and using the Wholemeal flour would have produced a slightly denser bread which had more "body" to hold the foil so with that thought in mind; I used 300 gm of Bread flour plus 200 gm of Wholemeal flour and waited with bated breath for the result.

           I am real glad that I followed my instincts and "not be a coward" and just stick to a recipe rigidly, which I was guilty of when I was younger. Suffice to say that the bread came out just like how I envision same; slightly more dense and knowing that the Hubs was happy with his dinner was like icing on the cake.








                And the bottom picture of the bread I made a year using all Bread flour and you can see that the bread is whiter and the texture is different from the above pictures.  So the choice was mine whether I want to bake a slightly denser bread or a softer and white version!!! 
:)



                  Till my next post, xoxo, Ophelia 

Wednesday, May 15, 2013

Dinner last night - Khek Char Yoke


              I think if I had Hakka in-laws, they would have given me a pat on the back for preparing one of their staple dish for dinner.  Learnt this 15 years ago and always love to make this if I need comfort food :) Recipe for same is in my blog under the Label "Cooking with Ophelia".



                Till my next post, xoxo, Ophelia 

Sunday, May 12, 2013

Snowflowers


          I loved this flower as it is so dainty and elegant. Imprinted it on Fondant.

Till my next post, xoxo, Ophelia 

Saturday, May 11, 2013

Sook Yee/Sap Yee


              Well I am not an expert in the Chinese Language and though my grandmother was a Chinese, growing up we mostly spoke English. This is a "steamed and salted" Kambung fish that we can buy in our local market and then we fry it in some oil and though I love to eat it [as it is an appertiser] I normally refrain from buying same as I have doubts about its cleanliness and so when my Aunt taught me how to do it, I was over the moon!!!

             So let's get going :) This dish is normally made with Kambung fish.  Remove the entire head, slit a little of one side and remove all the "intestines". Wash and dry completely with a kitchen towel. Then rub a little Chinese Wine [optional] inside and outside of the fish & rub Sea Salt inside and outside of the fish.  

              Boil water in the steamer. Rub some oil on a rack that you are going to place the fish on so that it is easier to remove the fish after steaming. Once the water is boiling in the steamer; place the fish on the rack and carefully place the rack in the steamer, as water is very hot. Steam for 5 minutes. Then remove rack from the steamer and let the fish cool completely. Wipe the fish with a kitchen towel & fry how many you need in a little oil until its crispy or slightly crispy depending on individual preferance; for me I like it to be a bit more crispy & place all the remaining fish in individual plastic bag & in a tupperware in the fridge or freezer. I normally make 4 at a time and freeze whatever I do not need and then when I need to fry same, I will remove one and thaw it till it is room temperature [about 2 hours] & then fry same.



                         This is the "finished product"; after steaming and frying same and ready to be eaten. 



                          Removing the head and the intestines.



                          Toweling it dry after steaming



                           Frying in a little oil



                         I like to fry it till it is quite crispy.



  
                          Bagging the excess and freezing same.

                                  Till my next post, xoxo, Ophelia 

Thursday, May 9, 2013

Chocolate cake for tea


           It has been a while since I baked a Chocolate cake for the Hubs and as I had all the ingredients, I baked this a few days back.  For those interested the recipe is in my blog. 


                     Passed this to the neighbour and she gave me a two thumbs up sign when she saw me.



                    Till my next post, xoxo, Ophelia 

Wednesday, May 8, 2013

Making gum paste Daisies



             Wow, it was just a chance request from a FB friend to make her wedding cake, that started me on this awesome ride.  Of course, prior to her request, I did learn how to make gum paste and fondant from scratch but I did not venture into actually doing same, I went just to gain knowlege.  You may wonder why since I went for both classes.  Well I have always been a "slow bird!!!" I went for the class prior to this request and taking good notes on the recipes and then what started as a simple request, has created a ranging fire in me.  I started with simple flowers then I started searching for tutorials on Youtube and it was exciting as IT was, as though, I was meant to do, just, this.  Now, most days, I would sneak in some time to make some flowers or anything that took my fancy and here is what is my current craze :)






                   Till my next post, xoxo, Ophelia 

Wednesday, May 1, 2013

Dinner - Yam Rice


             It has been a while since I made Yam Rice and since I was going for a cell praise and worship, I thought I would cook the Yam Rice for the Hubs and to bring some for my cell group.  For those interested, this recipe is in my blog under the label "Cooking with Ophelia". 


              Till my next post, xoxo, Ophelia.