Chocolate Log Cake House

This year Christmas I thought of making something fun in the kitchen, Logcake House using basic recipe like sponge cake, butter cream and all kind of decoration goodies that you like. If you have lots of kids coming to your party, they will be delighted as they can pull out their favorite snacks from the cake, some may like like chocolate, others may prefer wafer or cookies. Why not try it out?

Basically you need to make sponge cake and cut into the size of your choice and decorate with biscuits, chocolates or candies with your imagination.

This is what I did:

20cm square chocolate sponge cake

Ingredients
Group A
4 eggs
150g granulated sugar
60g milk
20g sponge gel (The addition of sponge gel strengthens the cake batter)

Group B
100g self cake flour
40g cocoa powder
20g milk powder (I prefer to use coffee powder as it will bring out the chocolate flavor more)
1 tsp baking powder
1/2 tsp baking soda

Group C 
180g melted butter and cooled

Directions
1. Preheat the oven to 180C.

2. Melt butter in microwave for 40 seconds or more and set aside to cool

3. Using electric mixer on high speed, whip group A ingredients or around 5 min until fluffy and voluminous.

4. Add Group B and mix for 1 min and lastly the melted butter for 30s until they are well mixed.

5. Pour into 20cm square pan and bake for 35-40 min until cooked. (Toothpick inserted into the  centre comes out clean). Cool in wire rack before cutting them.

Butter Cream
150g margarine
150g butter
120g icing sugar
1 tbsp cocoa powder

Whisk the margarine and butter until pale. Add icing sugar and continue to whisk. Lastly add the cocoa powder and mix well. At this point your butter cream should be stiff enough to use.

Building the Log Cake House
Loacker waffle as the roof
Redondo waffle stick as the walls
Meiji Chocolate as the door
M&M chocolate as the door knob
Christmas candies to add colour to the house
Chocolate bar as chimney
(cut them into 2 pcs and then cut 45 degree on one side so they can stick to the roof)
Melted chocolate as glue
(microwave 1-2 tbsp chocolate chips for 30s and follow by 10s until all melted)

You can use any brand of your choice and let your imagination run wild in decorating them.

 

Direction
1. Cut your chocolate sponge cake into 2of 8cmx20cm and 1of 4cmx20cm width.
2. Stack the sponge cake in this order 8cm, 8cm and 4cm. Cream with butter cream prepared in between them and all the 4 sides of the house.
3. Just stick the waffle on the roof and walls and finally the front door with meiji chocolate bar.
4. Stick the chocolate bar on the roof with melted chocolate.
5. Decorate the house with candie and M&M. You can always use the melted chocolate to glue them into the house.

Finally you can place them in the fridge to set.

https://www.facebook.com/video.php?v=680209858763621&set=vb.176023055848973&type=2&theater

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Reindeer Cake Pop

Chocolate Cake Pops
Yield: 24 using the Nordic Cake Pop Mould

Ingredients:
130g dark chocolate chips (at least 65% if you prefer less sweet) 
100g butter
100g caster sugar
22g cocoa powder
2 eggs
96g all purpose flour (or 96g cake flour + 1 tsp. baking powder)
1/4 tsp. salt

Decoration:
340g chocolate coating (not chocolate chips, for easy decoration as it does not melt so easily)
M&M (reds only for the nose)
Pretzel for the reindeer horn (break them into half)
Wilton Confetti Sprinkles in white (any decoration sugar that is white is ok)
Edible marker (to draw the eye ball)
Cake Pop Stick
Styrofoam box

Directions:
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips and butter together. (Stop the heat when the butter starts to melt and mix with residual heat with patience. Otherwise the mixture will be separated.) Stir until smooth. Then pour into medium bowl.
3. Add sugar and mix until blended. Add egg one at a time and mix well.
4. Sift in flour and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. 
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.

Decoration:
1. Melt chocolate coating in a silicone dish in interval of 20 seconds. Mix them well for each interval and stop when they are totally melt.
2. Dip cake pop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place. 
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Make them stand in Styrofoam box i you have else you can just put on a dish like the one below.
4. When the chocolate coating is almost dry, attach the eyes the nose and horn on the cake pop. Repeat for all the cake pop. 
5. Store in refrigerator.           

                   

I would like to take this chance to wish you who celebrate a Merry Christmas and everyone a Happy New Year!!!

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Braised Chicken Wing

This dish has always been the comfort food in the house. It remind us of our grandma time when we place our share of dish and rice in a bowl. Love the combination with egg and stir fried kangkong, this is so kampung flavor.

I found the simpler way of cooking the braised chicken wing by using the Tai Hua (大华)  Chicken Marinade I found at the local supermarket. Its best to marinade the chicken overnight, in this way the flavor will penetrate into the meat. And also you can prepare the night before in a pot and then you can just put it in the stove the next day and you will get a good meal in just 30 min.

Ingredients

700g Chicken Wings

250ml Chicken Marinade Sauce

1 cup of water
1 tsp garlic powder (optional)
1/2 tsp pepper
1 tbsp rock sugar (adjust to your liking)

soy sauce (to adjust to your liking)

Direction
1. In a pot, place all the ingredients except soy sauce and marinade for at least 30 min (overnight will be excellent).

2. Bring the pot to boil and cover.

3. Reduce heat and at this time you can add the hard boiled eggs if you want. Simmer until cooked for around 20-30 min. Baste occasionally, season with soy sauce if needed and topping up with water if necessary.

4. Ready to be served with vegetables of your choice. My favorite choice is Stir Fried Kangkong.

Recipe for KangKong：

Ingredients
2 bunch of KangKong
4 cloves shallots
2 cloves garlic
4 red bird eye chili
1 tbsp preserved soy bean
1 tsp sugar
salt to taste

Direction

1. In a wok, heat the oil. Then add the chopped garlic, shallots and chili and stir fry till aromatic.

2. Add KangKong and then preserved soy bean (add a bit of water if necessary). Cook until soft and season with sugar and salt if required. 

3. Ready to be served.

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Kimchi Korean Seafood Pancake ~ Haemul Pajeon

When I went to local supermarket recently, I found this Buchimgaru (Korean pancake mix), when I read the instruction at the back, it is so simple and I go ahead and prepare this dish, it come out to be very successful. From what I understand this pancake mix is widely used by Koreans and is great for all types of pancake dishes and menus. While some use plain flour, many prefer using buchimgaru because it gives a crispier texture. Buchimgaru is a mix of different types of flour and other seasonings so it makes your pancakes more flavorful as well.

Haemul Pajeon, or Korean seafood pancake, is a widely loved dish when you visit the local Korean restaurant. They are also popular snack in Korea. A delicious pancake to die for with the harmony of seafood, onions and flavourful batter. It is also great for parties or gatherings, as it pairs wonderfully with alcoholic beverages. Now you can invite your friends over for a delicious treat.

The instruction is actually written at the back of the pack, but I add some variety to it and here is the recipe:

Yield: 2 pancakes (20cm frying pan size)

Ingredients
120g squid
80g sliced shrimp
1/4 onions
spring onions
Red/Green Chilli pepper (Optional)

100g Panckae mix
a pinch of salt
170ml cold water (Using cold water gives a nice elastic texture)
1tbsp Kimchi Paste (optional)

Direction
1. Wash and rinse seafood in salt water. Wash and slices the rest of the ingredients. Pat dry all the ingredients with paper towel.

2. Add water, salt and pancake mix into a big bowl and mix well. Add in all onions and peppers and mix well. 

3. Heat frying pan with oil and divide the batter into 2 (one portion for one pancake).

4. Pour 3/4 of the batter (or thin layer) in the pan while moving the pan in circular motion for even distribution. Quickly top it with seafood and pour the rest of the pancake mix all over the topping and around the edge to fill the rest of the pan. Press down toppings so they are embedded into the uncooked pancake batter. This will prevent toppings from falling off when flipping. 

4. Cook to 2-3 min on medium heat until the bottom is golden brown. Flip the pancake and cook on low heat until golden brown. Flip again and slide it onto a serving plate.
(If you are not comfortable with quickly flipping the pancake with toppings, Then mix in all the ingredients in the batter and cook in a pan all together. This way you don't have to worry about ingredients falling off when flipping.)

Dipping Sauce
1 tbsp Soy Sauce
1 tbsp water
1 tsp lemon juice/vinegar
cut chillies
1 tsp garlic (optional)

Mix all the ingredients and serve the dipping sauce on the side. 

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Rice Noodle Roll ~ Chee Cheong Fun (肠粉)

This is my all time favourite dim sum. Now I can do it at home and it is super easy. In 30 min you can impress your family with this snack.
I have done a Char Siew meat version this time. However you can always used cooked seafood like prawn or scallop or better still some Crispy Dough Fritters.

Do try it out and enjoy. 

Yield: 9 pcs from 20cm non stick pan

Ingredients

75g rice flour

75g potato starch

500ml warm water

a pinch of salt

1 tbsp of cooking oil

Char Siew meat (thinly slices)/Crispy Dough Fritters
Spring onions

Directions

1. Mix all ingredients well until there is no more lumps.

2. Heat the pan and coat with a thin layer of oil using paper towel.

3. Pour around 50ml of batter on the pan and ensure they are well spread and cover with a lid. Cook for 1.5 to 2min and remove from the heat. Place the char siew on top of rice roll sheet and sprinkle some spring onion and lastly roll it to the end and transfer to a plate. Repeat the steps until all the batter is used up.

Tip: the thinner the rice noodle sheet the better it will taste.

4. Served with homemade soy sauce and garnish with spring onions.

Home Made Soy Sauce 

(You can do this in advance or keep for use in the future)

Ingredients

1 slice of ginger

1 Spring onion (cut into short lengths)

1 sprig Coriander leaves

160ml chicken stock

35ml soy sauce

A dash of dark soy sauce

23g rock sugar

Directions

1. Heat oil in a wok and stir fry ginger, spring onion and coriander until fragrant. Add the remaining ingredients and bring to boil.

2. Strain and use as needed.

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Blueberry Cheesecake

I like to eat New York Cheesecake, but sometimes it may be too heavy for me to finish one whole slice, so there are times when I crave for this kind of light Japanese cheesecake but still maintain the nice biscuit like OREO at the bottom and top with refreshing blueberry jam. And decorate it with some almond slices and it will bring the cheesecake to a new level with different flavour and textures in one bite.

Ingredients

2 (137 package) Oreo Cookie (remove the cream), process till they become fine crumbs.
90g melted butter
2 blocks of cream cheese (total 500g), left out of the fridge for a few hours to soften.
2 extra-large or jumbo eggs (66g – 70g each) (separate egg yolks and egg whites)
130g caster sugar (divide into 2 portion)
3 tablespoons sour cream
1/3 cup of fresh liquid cream (36% fat)
1/2 tsp vanilla extract
1/2 tsp lemon juice
a pinch of salt
3 tablespoons of blueberry jam
1/2 cup fresh blueberries

Method

1.    Preheat oven to 160 deg Celsius.

2.    Melt butter in a pan and then add the fine Oreo crumbs and still until well combined.

3.    Line the base and sides of a 7 or 8 inch springform pan with baking paper and butter the entire pan and the baking paper.

4.    Place the biscuits-butter mixture in the pan. Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan. Set aside and keep in the fridge.

5.    Add the softened cream cheese and half portion of sugar to a cake mixer and mix slowly. Add in the whipping cream, vanilla, lemon juice, a pinch of salt and sour cream and beat the mixture till light, fluffy and smooth at medium speed. Scrap down the sides of the bowl as needed. Add the egg yolks one at a time and beat until incorporated. Do not over beat as it would generate a lot of air pockets in the cake and cause the cake to crack after baking.

6.    Whisk egg whites till bubble form at low speed (Tip: you can add a few drop of lemon juice to stabilize the meringue). And then add the next 1/2 of remaining sugar and whisk until soft perk is formed. Add the last 1/3 of sugar and whisk the egg white until firm perk in formed. The egg whites should stand firm and not drip back into the bowl.

7.    Add the egg whites mixture 1/3 at a time to the cheese mixture Fold in the whites carefully so that the air is not lost.

8.    Pour the mixture into the prepared springform pan. Lift the pan and gently knock its base against the table counter top to release as much air as possible. If the air bubbles float up and are trapped at the surface, use a spatula to smooth the surface and break the air bubbles.

9.    Double/triple wrap the pan with aluminium foil and sit the cheese cake pan in a larger roasting pan. Pour boiling water into the large roasting pan till the water reaches halfway of the cheesecake pan. Place the pan into the oven for 50 mins. Do NOT open the oven door at any time. Else the cake can end up cracking. Once cheesecake is done, turn off the oven and leave the cake inside to cool for 1 hour. Do NOT open the oven door. Remove from oven and let it cool down at room temperature.

10.  Place 3 tablespoons of blueberry jam in a bowl and whisk it till it’s soft, light and slightly thick. Spread the jam in an even layer on the cake. Lay the fresh blueberries on top and decorate with some mint leaves.

11.  Chill for at least 4 hours or overnight before serving. 
Tip: Warm your knife in hot water for every cut you make and the cheesecake will be cut out perfectly. 

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Gula Melaka Swiss Roll

Last week I have done the Green Tea Swiss Roll, this week I tried Gula Melaka (Palm Sugar) Swiss Roll. I know I am crazy about swiss roll... you know sometimes you have this period of craziness over something if you know what I mean. 

In South East Asia, gula melaka is one of the essential ingredient in making peranakan dessert or kueh kueh. It gives me an idea to use the Gula Melaka which is rich in aroma and has beautiful caramel taste, instead of the usual caster sugar in making this swiss roll. 

Hopefully you and my loved ones will love it.

Here are the recipe for a 28cm sqaure cake pan:

Ingredients
40g cake flour 
15g rice flour
40g unsalted butter (melted)
5 egg yolks

Meringue
4 egg whites
20g caster sugar
60g granulated gula melaka
(you may need to sieve or process them to be finer until it reach caster sugar state, so your meringue will not failed)

Direction
1. Preheat oven to 200C. Sieve all the flour.

2. For the Meringue, in a large bowl, whip egg whites until foamy. Add caster sugar and 1/3 of gula melaka mix with an electric mixer until soft peaks form. Then add the rest of the gula melaka and whip them until firm peaks form.

3. Add egg yolks to the meringue and fold gently. Add the sifted flour and fold gently. Add the melted butter and fold thoroughly with spatula. Pour the batter into the prepared cake pan and spread evenly with a scraper. Bake at 190-200C for 10-13 min.

4. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool. 

5. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up. Meanwhile, prepare the butter cream (recipe below).

6. Coat the surface of the cake evenly with the cream. You may want to sprinkle rice chocolate or grated chocolate on top of the cream (Optional).

4. Roll the cake and wrap it in the parchment paper and put in a fridge for 30 minutes to set.

5. Cut into round pieces! The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Butter-cream

100g unsalted butter (room temperature)
Meringue
1 egg whites
35g icing sugar

rice chocolate/grated dark chocolate

1. Beat butter until pale and creamy and set aside.

2. For the Meringue, in a large bowl, whip egg whites until foamy. Add 1/3 icing sugar and mix with an electric mixer until soft peaks form. Then add the rest of the icing sugar and whip them until firm peaks form.

3. Add meringue to butter and mix very well until well combined. Ready to be used.

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Green Tea Swiss Roll with Azuki Red Bean

For the Swiss Roll:

Ingredients:

Egg Yolk Batter

3 egg yolks

20g granulated sugar

40ml cooking oil

40ml milk

60g cake flour

5-7g green tea powder

Meringue

3 egg whites

40g granulated sugar

For the filling

100g whipping cream

2 tsp granulated sugar

1 can of Japanese red bean 

Directions:

1. Separate the eggs and place the egg whites in a large bowl. Preheat the oven to 170C.

2. For the Egg Yolk Batter, in a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and green tea powder and mix well with a whisk.

3. For the Meringue, in a large bowl, whip egg whites until foamy. Add half of the granulated sugar and mix with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form.

4. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue and mix well with a spatula. Pour the batter into the prepared cake pan (10inch square cake pan) spread evenly with a scraper. Bake at 170 -175 degree for 18-20 min.

5. When it's done, cut around the pan sides and then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the baking sheet, cover with another parchment paper, and leave to cool.

6. Meanwhile, whip the cream and sugar until stiff peaks form. 

7. Assemble Swiss Roll. Remove the parchment paper, spread the whipped cream evenly over the sponge and then top with a layer of red bean paste randomly around. 

8. Gently roll up the sponge to make Swiss Roll and place in the refrigerator to set before serving. 

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うな丼 (Unagi Don)?

So.... Do I manage to trick you? 

This is actually eggplant in Unagi sauce...an idea to trick your kids or whoever hate to eat eggplant? or for vegetarian....

It is actually pretty simple, all you need to do is to roast the eggplant for awhile and then cook them in unagi sauce.

Ingredients:
2 eggplants


Unagi sauce
* 1 tbsp. soy sauce
* 1 tbsp. Mirin 
* 1 tbsp. sugar
* 1 tsp. Sake

1 bowl of rice
a pinch of pepper

Directions:
1. Make a few holes in the eggplants so that they won't explode. Make an incision around the stem end.
2. Place them directly on a stove on a baking rack if you have (or in a frying pan, grill, oven, or toaster oven), then roast until the skins get wrinkly and tender inside. 
3. Cool until you can handle them, then remove the skins. Make an incision lengthwise and open.
4. Heat the unagi sauce in a frying pan until it begins to bubble. Place the eggplants and cook until the liquid is gone. Try to coat each side of the eggplants with the sauce while cooking them and ensure its not burnt. 
5. Serve on top of steamed rice.

Optional: You can add Don Scrambled Egg on top of steamed rice followed by eggplants in unagi sauce

Recipe for Japanese scramble egg in a Don

Ingredients
2 egg
1/2 pc onion
Parsley
130 cc water
a pinch of dashi powder/chicken stock
2 tbsp. soy sauce
2 tbsp. mirin 

Direction
1. Slice the onion and chop parsley into small pieces
2. Put water, dashi powder, soy sauce, mirin in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat eggs, bring the soup to a boil, pour the eggs over the onion, and lightly mix with chopsticks. Turn the heat 
down to low, add parsley, cover, and turn off the heat.
5. Pour over steamed rice. 

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Gamja Jorim ~ Korean Potato Side Dish

Gamja jorim (Korean glazed potatoes/braised potatoes), is perfect when you want to make an affordable and filling yet delicious dish. It is another banchan (side dish) in Korean food. Traditionally, gamja jorim is served as a side dish, but it can be served as an appetizer or snack as well. I love to eat them with steamed rice and kimchi soup. Also, making them in large amounts allow for refrigeration, where you can enjoy them as a side dish for several meals afterwards. 

Here is the recipe for 2 servings:

Ingredients
•2 Tbsp Oil
•3 Medium Sized Potatoes (cut into 1.5-2cm cube)
•½ Cup Water
•2½ Tbsp Soy Sauce
•2 Tbsp Corn Syrup
•1-1½ Tbsp Sugar
•1 Tbsp Minced Garlic
•⅛ tsp Fine Sea Salt
•½ tsp Sesame Seeds 

Direction:
1. Heat oil in a frying pan and stir fry the potatoes for 5 min on medium heat.
2. Add water, sugar, corn syrup, minced garlic and soya sauce, cook for another 5 min on medium heat.
3. Season with salt and cook for another 5 min on medium heat.
4. Then continue to cook on low heat for 5-7min. Add sesame seed and toast it around. Turn off the heat.
5. Let it cool down and store in the refrigerator. (I love to eat them cold)

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Stir Fry Long Beans

There are various ways to stir fry long beans, I have actually done the fermented beans version (Tauco) but this time round I wanted to do more towards the curry vegetable flavor to match my Nasi Uduk. (Recipe)

Of cos you can use the spice paste to cook other ingredients like tofu, cassava leaves or hard boiled eggs. Do play around with the variety.

Ingredients

• 2 tablespoon oil
• 1 bay leaf 
• 2 big red chillies, thinly sliced diagonally
• 300 gram long bean , cut into 2 inch pieces
• 1 tsp palm sugar/sugar
• 1 tsp salt
• 250 ml coconut milk

Grind the following into spice paste

• 3 shallots
• 3 cloves garlic
• 4 red bird eye chillies
• 1 big red chillies
• 2 candlenuts 
• 1 cm galangal/lengkuas (I used powder form around 1 tsp)

Instructions

1. Heat oil in a frying pan and stir fry spice paste and bay leaf until fragrant, add red chillies and stir until wilted.
2. Add the long bean and season with sugar and salt. Mix well.
3. Pour the coconut milk and bring to a boil. Keep cooking until the sauce is slightly reduced, about 5 minutes.
4. Turn off heat and serve immediately.

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