chocolate mini muffins

CHOCOLATE MINI MUFFINS

Ingredients :

(A) 2 cups full cream milk ~ lukewarm

1 cup melted butter

2 cups brown sugar

(B) 1 egg (Grade B)

1 teaspoon vanilla essence

(C) ~ to be sifted

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking powder

1 teaspoon bicarbonate soda

Method :

1. Get the steamer ready on medium heat.

2. Melt the butter and add the milk.

3. Add the sugar and mix well.

4. Pour the mixture into

(B). Stir well.

5. Add in (C) and mix well. I used my mini whisk to do this job.

6. Arrange the small paper cups in the petitin.

7. Pour the mixture into each cup, full.

8. Steam for 15 minutes on medium heat.

Source's note : 1. I used margarine. 2. Made half the recipe and I manage to get about 48 mini muffins.

My note : I made one whole recipe and got 20 normal size muffins. Texture is different from baked muffin. Not necessary to reduce sugar unless using white sugar. The bigger the size if the muffin, the longer you have to steamed it.

Source : http://mamafami.fotopages.com

Seaweed Soup

Just saw some chinese dried up seaweed in the shelf - and then, just tot, ah- why not?

Ingredients:
Dried seaweed
Chicken pieces (preferably chicken breast)
Salt to taste
1 table spoon Oyster sauce(optional)
Half a potful of Water
1 egg

Instruction
1)Put water to boil
2)Add in chicken pieces
3)Add in dried seaweed
4)Lightly beat egg and when pouring, disperse the egg mixture so that eggs come out fluffy in the water
5)Salt to taste

I've added oyster sauce because the salt is not salty enough and the oyster sauce makes is somehow, taste yummy.

Mmm..shld take a pic - maybe later. mMM..mm. tummy feels good.

Roti Canai

Galzz..you won't believe it but I made roti canai!

:) My Fijian Indian friend taught me.

Ingredients
1) Approx 2 cupful of flour
2) Approx 4-5 tbs of olive oil
3) Approx 3-4 tbs of salt
4) I added a pinch of baking soda because I don't know how to make it puff up
5) Pour Approx 2.5 cupful of hot boiling water onto mixture (1)-(4) and roll.

Instructions, as per picture. It's the dough making texture and rolling part I find tricky.Note: Before rolling, dip the dough into flour so that it doesn't stick to the board.Enjoy!

lemon cheesecake with choco topping - worth a try

Ingredients
225g cream cheese, at room temperature
60g butter
80g castor sugar
¾ tsp vanilla essence
½ tsp grated lemon rind
1 egg yolk
1 whole egg
80g plain flour
¾ tsp baking powder
½ tsp salt
4 tbsp UHT milk
1 egg white
¾ tbsp castor sugar
25g cooking chocolate

Method
Grease, line and grease again a 18cm round baking tin. Preheat oven at 170°c.Cream butter, cream cheese, sugar, essence and lemon rind. Beat in egg yolk and egg, beating well in between additions. Fold in flour, alternating it with the milk. Beat the egg white and sugar until just stiff then fold into the creamed mixture with a spatula. Mix until well combined.Melt cooking chocolate in a microwave-safe bowl on power high for 20 – 30 seconds. Remove bowl and stir well. Leave to cool. Take 1 tablespoon of cooled melted chocolate and mix with 2 tablespoons creamed mixture.Turn out creamed mixture into prepared tin and pour over this the chocolate mixture.using the pointed end of a chopstick, swirl the surface of the top layer around until a marble effect is created for the topping.Bake for 50 – 60 minutes, baine marie style. (place baking tin over a larger tin filled up to a third with hot water.) after baking, remove the tin with the water but leave the cheesecake in the oven with the oven door ajar.

Sushi

Well...guess I have to scout for hands-on experience. :)
Sushi is really easy!Something not familiar...once tried out,it's AIYAH,LIKE TAT
ONLY AH!hahahah :)

Take seaweed sheets,put about 3-4 tablespoon of cooked rice,spread it out,
put crabstick,cucumber,spread mayonnaise/thousand island/wasabi...and
wrap it around using the bamboo thingy.Cut the edges and then start chewing!
If the seaweed sheets don't stick,just tap with water and put in the fridge.
But don't leave it overnight in the fridge,coz when I eat it this morning,
the rice hardened....

The rice, I use olive oil to mix together,I heard using vinegar tastes even better.
And, sprinkle sesame seed is good too!

But,in short,easy-to-make and easy-to-bring to work for LUNCH!

jaffa cake

try this..i don know whats the meaning of "jaffa" but it looks like a marble cake and taste a bit orangy.

• 185g(6oz) butter, chopped, softened
• 1 cup (250g/8oz) caster sugar
• 2 teaspoons grated orange rind
• 1/3 cup (80ml/ 2 3/4 fl oz) orange juice
• 3 eggs, lightly beaten
• 1 1/2 cups (185g/6oz) self-raising flour
• 1/3 cup (60g/2oz) rice flour (or cornflour)
• 1 tablespoon cocoa powder

1. preheat oven to 180 degree celcius/350 farenheit
2. brush a 23 X 13 X 7 cm loaf tin with melted butter/oil. line the base with baking paper (for me, the baking paper is optional. alternatively, the pan can be lightly dusted with flour after brushing it with butter)
3. place the butter, sugar, rind, juice and eggs in a bowl and beat until combined.
4. add the sifted flours; beat on low speed to combine. increase speed to medium and beat until the mixture is smooth and creamy
5. spoon half the mixture into a small bowl. sprinkle with cocoa, mix well and spread evenly over the base and sides of tin
6. spoon the remaining mixture into the tin and smooth the surface
7. bake for 45 minutes or until skewer comes out clean when inserted into centre
8. set aside for 5 minutes before turning onto a wire rack to cool

Gingerbread Drop Cookies - Servings

Prep: 30 min
Cook: 8 min
Carbs: Carbohydrate 8g
Source; Betterhomes





This recepi was found on the MSN, they have got aload more other cookies.
http://lifestyle.msn.com/FoodandEntertaining/Recipes/Article.aspx?cp-documentid=133895&GT1=7462

Have not tried them out yet, will eventually *winks*


These cookies taste like gingerbread men without the work of rolling and cutting.

Ingredients:

1 cup shortening
1 1/2 cup packed brown sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 large eggs
1 tablespoon milk
3 1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup chopped pecans or walnuts

Directions:

1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.
2. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.