Banana chiffon cakes in a cup

This is what happens when you hanged out too much in a baking group..  too many temptations that will made you wanna try  out this and that when manies who tried gave so positive thumb up. And we had banana in the house… so no.excuses. not to try it.
Another fabulous recipe shared by enne ty who is always so generous in sharing her recipe.
I had slightly reduced the sugar by -20.
Because of my laziness to scrub the chiffon pan, so I baked it in my disposable coffee cups.
presenting to u

Banana chiffon cakes in a cup.

I can’t wait for it to totally cool down and there it goes into my tummy.. definitely a keeper recipe.

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Banana Chiffon
(Adapted by Enne Ty)

(A)
220g Banana, puréed
5 Egg yolks
60g oil (microwave for 30 secs)
140g Cake flour
1/4 tsp Baking Soda
1/4 tsp Baking powder
1/2 tsp Salt

(B)
5 Egg whites
85g Castor sugar ( I used 65g)
1/2 tsp Cream of tartar

Method
– sift flour with baking powder, soda & salt.
– pour hot oil into the flour, mix
– add in banana purée, mix
– add in yolk one by one, mix n set aside
– beat B till soft peak n fold into mixture A
– pour into 20cm tube pan
– bake at 160deg for 1 hr 15 mins or till done
– remove from oven, bang pan twice on table n invert to cool before unmould.

Note:
I have a total of 16 cups. Baked for 30min after which I off the oven and leave it for 5min inside.

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Fried rice + baked rice

Monday is BLUE colour?
So must add some colours to the fried rice..

Spicy pork cubes fried rice with spicy pork cubes, cabbage, fish cakes, egg, seasoned with sambal chilli,  oyster sauce. Topped with baked silver fish.

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The kids wanna Baked rice so we can have something Spicy instead.
The base of their baked rice are fried rice added in some nuggets chips, carbona sauce ( bottle type) lastly added with lots of cheeses to bake.

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Sunday dinner

Last min decided I wanna cook tonight so dig in the fridge and freezer.. 
Lets have dinner… 4a2c

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Fish maw soup with white cabbage, carrot, toufu, fish dumplings and button mushroom.

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Steam dongcai meat

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Braised chicken feet with bean curd, dry beancurd skin and fresh mushroom.

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Lastly baked chicken nuggets 

开饭咯。。。

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Fried mee sua

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we had stir fried mee sua instead of mee sua soup today
Yummy as usual
Not that I cooked well but we love the clay pot mee sua be it soup or dry.
I had the mee sua slightly blanch before frying it with some stock and oyster sauce.
The rest of the ingredients are up to individual liking.
We used Chicken meats, fish cakes, greens and eggs

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Hk style carrot cake

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This is my 2nd time making this. The first timewas last yr making it. Everyone gave a THUMB up that it’s nice so today I decided to make it big. Total made 3 loaf as I did 1.5 the portion. One for my family, ourself and 1 for my neighbor who treated us dessert ytd.

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Recipe adapted from domestic goddess wannabe
I made some changed to suit our own taste.

Ingredients

1.5kg Chinese white radish (daikon), shredded

255 g rice flour

6 Tablespoons wheat starch

120gm Chinese sausage – chop into bits size.

90 gm salted radish

2 shallots, thinly sliced

3 shallots, chopped

6 Chinese mushroom – chopped into bits size

I used 200ml chicken stock from prepack + 70ml water

pinch of white pepper

In a wok, stir fry the Chinese sausage. No need add oil. Dish up once oil comes out from the sausages.
Add in chopped shallot, stir fry till fragrant, add in mushrooms follow by cai por and lastly the Chinese sausage. Dish up and leave aside once it’s fragrant.

Add oil with the sliced onion, and stir fry the daikon till its soften, add in chicken stock and simmer for 5min. Add in pepper.

Add in all the flour and mix well. Follow by the ingredients that you have stir fry earlier on. Mix well, if it’s too dry or hard to handle, can add in a bit of water to aid mixing. The mixture shouldn’t be watery or like a dough.
Once done, pour into steaming tray.
Put in steaming wok that already been heat up and steam 45-60min till chopstick comes out clean.

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I can’t wait for it to cool down completely so it turns out to be a mess while cutting it. It still tasted fabulous… worth the effort and time I spend.

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