Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Friday, September 28, 2012

Nyonya Dumplings






















One of my favorite and being a 1/4 nyonya,i decided that i should play a small part by learning how to make them.Ha!

After looking at different recipes on the web,i settled for a simple yet detailed recipe by Annie.I had made some adjustments here and there.I omitted the pork lards and added blue pea flowers(bought from Baba Charlie in Melaka.) in part of the rice.I wanted it to be as authentic as possbile. =)

I am really happy about the results and proud of myself,ha!!This recipe is a keeper!

Makes:
  • 10 mini nyonya dumplings

You will need:

For the rice





















  • 4g blue pea flowers(soaked in a bowl of warm water for 1/2 hour and discard flowers.)
  • 100g glutinous rice(rinsed and soaked in the blue water overnight.)
  • 200g glutinous rice(rinsed and soaked in water overnight.)
  • 1.5 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons oil(soak 1 star anise in the oil)


For the leaves(a day b4 wrapping)
  • 20 pieces of bamboo leaves
  • Some cotton string
  • Water,enough to cover leaves to boil

For the filling(a day b4 wrapping)





















  • 250g pork belly(boil in water for 10 mins and diced.)
  • 13g chinese mushrooms,soaked and diced.
  • 50g candied winter melon,diced
  • 13g garlic,diced
  • 25g onions,diced
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon pepper
  • 1 tablespoon dark soya sauce
  • 1.5 tablespoon coriander powder
  • 50ml water
  • 10 pieces of 2" length pandan leaves

For boiling dumplings
  • a pot of water,enough to cover dumplings
  • 2 star anise

The Preparation I(a day b4 wrapping)

For the filling





















  1. Heat oil.
  2. Fry garlic and onions till fragrant.
  3. Add pork,mushrooms,salt,sugar,pepper.
  4. Fry till pork is cooked.
  5. Add candided winter melon,dark soya sauce and water.
  6. Stir and simmer till mixture is slightly wet.
  7. Stir in coriander powder and off the heat.
  8. Cool,cover and keep in the fridge for future use.

For the leaves





















  1. Boil the leaves,making sure all leaves are covered for 30 minutes.
  2. Leave to cool in the pot overnight.

The Preparation II(on the day of wrapping)
  1. Remove filling from fridge.
  2. Give it a good stir and put in freezer for 1 hour.(helps to retain moisture.)
  3. Rinse the leaves and wipe dry with a clean cloth.
  4. Drain both the soaked rice and add 1/2 teaspoon salt,1/8 teaspoon pepper and 3/4 tablespoon oil to the blue rice and mix well.
  5. Add 1 teaspoon salt,1/4 teaspoon pepper and 1.25 tablespoon oil to the white rice and mix well.

The Assembly and Wrapping



(Clockwise)
 



























  1. Place one bamboo leaves over another.
  2. Make into a cone shape.
  3. Add 1 teaspoon of blue rice.
  4. Add 1 tablespoon of white rice.
  5. Add 2 tablespoons of filling.
  6. Slide a pc of pandan leave at the side.
  7. Add 1 tablespoon of white rice.
  8. Add 1 teaspoon of blue rice.
  9. Use the back of the spoon and tap the rice down so make sure it is compact.
  10. Wrap and tie.(not too tight-rice may be uncooked,not too loose-water might seep in and fillings might drop out.) Refer to this for more info.

The Cooking





















  1. Boil the dumplings in boiling water for 1 hour.(make sure the water cover the dumplings fully.)
  2. Remove from pot and hang them to drip off excess water for another hour.
  3. Serve warm with your favourite cup of tea.

Original recipe from:Nyonya Rice Dumplings by Annie

Step by step guide in wrapping from:MessyWitchen

~Indulge in what we make at DeQueenKitchen~

Orange Cocoa Marble Cake






















I always think that orange goes well with chocolate.So i tried adding orange to my marble cake recipe.And i was right! ;)

I am using the new pan(consist of 9 mini loafs) i bought from my recent trip to KL.Love it to bits!

Makes:

  • 9" by 9" cake tin,roughly aroung 20 decent slices or 10 mini loafs 

You will need:

  • 250g flour
  • 250g butter
  • 220g sugar
  • 4 eggs
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon orange essence(add 1/2 more if you prefer a stronger orange taste.)
  • 2 tablespoons cocoa powder
  • 80ml orange juice 

The Preparation:

  1. Mix cocoa powder with 3 tbsp of warm water in a medium size bowl to form a paste.
  2. Sift flour and baking powder.
  3. Cream butter and sugar till pale and creamy.
  4. Add eggs,one at a time.
  5. Add juice and orange essence.
  6. Fold in flour in 3 batches,do not over mix.
  7. Scoop 1/3 of the batter into the bowl of cocoa paste and mix well,do not over mix.
  8. Sccop at orange batter onto greased(recommended) pan or lined cake tin,followed by cocoa batter and repeat till all batter are used.
  9. Lightly stir with chopstick to create swirls.
  10. Shake the pan/tin a little to even out the batter.

The Cooking/Baking:
  1. Bake in a preheated oven at 170°C for 25-30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.

Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
 
~Indulge in what we make at DeQueenKitchen~

Tuesday, September 11, 2012

Rock Buns





















How many of you are familiar with this? I guess most ladies who studied home economies in SG does,those who aren't,perhaps you missed the lesson.

Rock Buns are like scones yet not so like because they are on the sweet side .It seems hard to find this in confectionary shops anymore except maybe those very traditional ones. I used to harass my mum to buy for me,ate half and kept half for later indulgence.Now my mum is occasionally asking me to make for her.Ha!


This recipe was from my sec sch notes.I actually "lost" the rest of the recipes since i lent the whole file to a friend who went mia,duh! Anyway,so glad that i actually had jotted this down!I had made some admendments here and there to suit my palate.Hope you all will enjoy it as much as i do!

Makes:
  • About 10 pieces depending on the size you desire.

You will need:
  • 100g plain flour
  • 50g butter
  • 50g sugar
  • 1/2 teaspoon baking powder
  • 1/2 egg plus milk to make 2 tablespoon(u can use 1 egg or 2 tblspn milk as well,depending in whether u prefer milky or eggy taste)
  • 1/2 teaspoon vanilla essence
  • Desired amt of mixed fruits/chocolate chips

The Preparation and The Baking:
  1. Sift flour and baking powder.
  2. Rub butter into flour till resemble bread crumbs.
  3. Add sugar and mixed fruit.
  4. Mix egg,milk and vanilla essence in a separate bowl.
  5. Slowly add in wet mixture to the dry mixture till dough form;spoon can stand upright in it.(u need not add anymore wet mixture once your dough is formed)
  6. Shape the dough onto baking sheet.(Tear a few dough and patch them up to make a "rock" look.)
  7. Bake at 170 degrees for abt 15 mins or till top browns.

Original recipe from:my long long ago sch notes.

~Indulge in what we make at DeQueenKitchen~

Earl Grey Tea Chiffon Cake






















I bought a box of Earl Grey Tea the other day and decided to use a few of the teabags to make chiffon cake.I love the tinge of citrus in the cake! I am using my milk tea chiffon cake recipe for this,just that i made some amendments.


Makes:
  • 1 x 15cm tube pan(Tall) or 17cm tube pan(Med Height.)


You will need:

(A)
75g cake flour
15g sugar
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
60ml hot water
3 earl grey tea bags (cut open 1 bag and use the leaves only.)
3 egg yolks)

(B)
3 egg whites
1/4 teaspoon cream of tartar
65g sugar



The Preparation:


  1. Add tea leaves and tea bags to hot water,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tin.


The Baking:
  1. Bake in a preheated oven at 170°C for 40 minutes.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.


~Indulge in what we make in DeQueenKitchen~

Cream Puffs






















Here i am going to share with all of you a super yummilicious recipe! Its a must try!! Remember to fill the puff full to have the "burst in your mouth" effect. Ha!

Makes:
  • 20 pieces
 
You will need:
  • 60g butter,diced
  • 60g flour,sifted
  • 125ml water
  • 1/8 teaspoon salt
  • 2 eggs

The Preparation:
  1. Bring water and butter to boil in a small pot.
  2. Off the heat and stir in flour and salt.
  3. At low heat,stir mixture till it becomes a smooth ball.
  4. Remove from heat and put aside till cool to touch.
  5. Whisk the ball briefly to break it up.
  6. Add eggs,one at a time.(whisk till smooth each time.)
  7. Place into piping bag and pipe onto baking sheet.
 
The Baking:

















  1. Bake in a preheated oven at 200°C for 10 minutes.
  2. Lower to 180°C and bake for another 20 minutes.
  3. Cool on rack.

 
The Assembly:
  1. Pipe in desired cream(I am using frosty whip,100g:180ml iced water.)
  2. Dust with snow powder.
  3. Refrigerate till ready to serve.
 
 
*Custard Cream
  • 120ml whipped cream
  • 2 teaspoon custard powder
  • 20g icing sugar
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
 
 Original recipe from:Durian Puffs by mykitch3n
 
 
~Indulge in what we make in DeQueenKitchen~

Tuesday, September 4, 2012

Ham Pizza





















My mum taught me how to make this long long ago,like 10 years ago? Only few days ago i tried making myself,from scratch.For the bread recipe,refer to this.

Its so simple that i do not even need to write down recipe.Ha!

You just need pasta sauce,toppings that you like(i am using ham.) and mozzarella cheese.

Just spread the sauce over the bread.Top with ham and sprinkle with the cheese and bake at 170°C in a preheated oven till the cheese are melted.Walah! Homemade pizza! Easy as ABC! =)

~Indulge in what we make at DeQueenKitchen~

Traditional Mooncake,The Skin
















This is the 3rd recipe i tried.Previous two,one was a bit dry,the other has a strong oil taste which i din really like.I am sticking to this recipe by Christine for this year traditional mooncake since i got feedback from my family that they loved it and are asking for more.Ha!I had tweaked the recipe a little by replacing the type of flour,the eggwash and baking method.
Edited:I tried using plain flour as per original recipe and it's better in texture as in less crumbly ;)

Makes:
  • 6 pieces mini mooncake dough

You will need:
  • 50g superlite/hk flour
  • 30g golden syrup
  • 1/4 teaspoon lye water
  • 14g vegetable oil
*Egg wash
  • 1 egg yolk
  • 2 tablespoons water

The Preparation and The Baking:
  1. In large bowl, mix the golden syrup, alkaline water and oil well with a hand whisk.
  2. Sift in the flour and use a spatula to combine all ingredients.
  3. Knead into a dough and cover with cling wrap and rest for 40 minutes. 
  4. Wrap and mould.*for more details,refer to Christine's blog.
  5. Spray a mist of water on the mooncakes.
  6. Bake in a preheated oven at 180 for 10 minutes.
  7. Remove and cool for 5 minutes.
  8. Brush egg wash.(i brush only the top.)
  9. Bake in a preheated oven at 180 for another 10 minutes.
  10. Cool on rack.
  11. Store in an air-tight container.
  12. Serve after about 2-3 days.
  13. *The pastry will become soft and shiny in 2-3 days.
Tips:
  • The proportion of filling and skin depends on your personal preference.
  • Different oven will require different cooking time.

Original recipe from:Traditional Mooncakes by Christine

~Indulge in what we make at DeQueenKitchen~

Monday, September 3, 2012

Banana Almond Muffins






















Personally,i quite like this recipe.If only its a little sweeter,i would say i love it! Ha! I am not too sure if its the bananas that is not sweet or there is not enough sugar in this recipe,i will try again soon with a little more sugar,say...10g?

Makes:
  • About 6-7 big muffins

You will need:
  • 4 med size bananas,mashed
  • 80g melted butter(cooled)
  • 80g brown sugar
  • 225g plain four
  • 1 egg,lightly whisked
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon baking soda
  • A pinch of salt
  • A big handful of almonds(reserve some for topping)

The Preparation and The Baking:
  1. Mix butter and bananas in a mixing bowl.
  2. Add sugar, egg and vanilla essence and mix well.
  3. Sprinkle baking soda and salt over the mixture and mix well.
  4. Add flour and mix well.
  5. Fold in almonds.
  6. Distribute mixture into muffin liners and sprinkle the top with almonds.
  7. Bake in a preheated oven at 180°C for 25-30 minutes,until cooked.
  8. Remove and cool on rack.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Mini Banana Walnut Muffin by Christine.

~Indulge in what we make at DeQueenKitchen~

Double Chocolate Muffins





















This recipe is a keeper for choco lovers! Its soft,moist,chocolatey and yet not too sweet.Must try!

Makes:
  • 12 med size muffins
You will need:
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 175g castor sugar
  • 150g chocolate chips (reserve 1/4 for topping)
  • 250ml milk
  • 90ml vegetable oil
  • 1 egg
  • 1 teaspoon vanilla essence
The Preparation and The Baking:
  1. Sift flour,cocoa powder,baking powder and baking soda into a mixing bowl.
  2. Add sugar and 3/4 of the choco chips and mix well. 
  3. Pour all the wet ingredients into a separate bowl and mix well.
  4. Add the wet ingredients into the dry ingredients,stirring slowly at the same time.(Stop once the last traces of flour disappear.)
  5. Distribute the batter into muffin cases.
  6. Sprinkle the remaining 1/4 chocolate chips on top.
  7. Bake in a preheated oven at 200°C for 20-25 minutes,until cooked.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Chocolate Chocolate Chip Muffins by Small Small Baker.

~Indulge in what we make at DeQueenKitchen~

Snowskin Mooncake,The Skin





















I tried out about 3 recipes(including this) before i decided to keep this.As you all know snowskin mooncakes tends to dry out very fast,some a day,some two days.If you are using premix,it last longer but the texture is like mochi which i don't really like personally.Not that i don't like mochi,just that i don't like mochi-like mooncakes.My personal preference ;) And this is less tedious to prepare than premix(you need to boil the liquid,etc,etc.),i am a lazy woman!Ha!

Anyway,this recipe's snowskin can stay soft arnd 3-5 days depending on how you store them.And it yields a not too over Q and soft texture.Just nice for me.P/S:I had tweaked a bit on the liquid and sugar part.

Makes:
  • About 6 pieces of 18g skin

You will need:
  • 32g Kou Fen
  • 30g Icing Sugar
  • 1 teaspoon Shortening
  • 45g Cold Water
  • Some Kou Fen for dusting

*For flavored skin
Add 1/2 teaspoon of essence to cold water.

The Preparation:
  1. Sift kou fen and sugar into a mixing bowl.
  2. Rub shortening into 1.
  3. Add cold water and mix well.
  4. Knead into a smooth dough.
  5. Fill and mould.
  6. Store in fridge for at least 4 hours before serving.

Tips:
  • Use disposable plastic gloves for hygiene purposes and to ease kneading(won't stick onto hands.)
  • Place dough between plastic sheets and roll.
  • Adjust sugar or essence according to personal taste/preference.(do not add too much essence though as may result in bitter taste.)
  • Proportion of filling and skin is up to individual preference and also the mould you use.For my 40g mould,I use 18:15.

Original recipe from:Snowskin mooncakes by Blessed Homemaker

~Indulge in what we make at DeQueenKitchen~