emerging blog

Was introduced to some food blogs,
aint sure whether they are professionals journalists or probably pro bloggers.
They certainly make some time to updates and manage their blogs,
some even mk it to radio stations and t.v shows. :)

http://ieatishootipost.sg/
http://vanessafrida.livejournal.com/

As for me..
not enough energy, money & time to keep my blogs interesting..
will learn and try my best..
perhaps the day,when my hubby decided to pamper me more,
by having more time to blog and go around eating instead of hsechores..
then i can upgrade to 'pro' level..

^-^''

Breadies mood

Was in JB for the weekend,
stumble across this blackish bread..
Its known as bamboo charcoal bread.
Taste: mild sweet, very soft.


RM 3.50/3pcs, around 2cm thick each pc.



Bought along scones, my favourite. RM1.50 for 2pcs.
The cake shop had a wide range of breads & cakes,
i think the cake shop can be found here in S'pore.
Lavender

japanese curry

Cooking had been pretty dummy proof,

depend on what's you & your loved ones preferences

i was pretty curious how this japanese curry works..

ingredients:

lean beef/chicken/lambs/shrimps/practically anything you like

i use pime spare ribs(what i have in my freezer at d'moment)

1 carrot,

1 onion,

4 potatoes (used 4 becoz it goes well with the curry)

(celery, bell pepper / any other vegetables

cut the above ingredients into cubes.

Fried the potatoes till golden brown

i browned my prime ribs before stir-fry

Stir fry meat & onions in oils/butter until onions are lightly browned, approx 3mins
Add in the vegetables.

Add water snf bring to boil.

Reduce heat, cover & simmer until meat is tender,approx.15mins

Remove from heat, break golden curry sauce mix into pieces and add them into the pot

stir until completely completely melted.

Simmer 5mins,stir constantly

Serve hot over rice/noodle

husb.wish its more saucy,

i added less water, its different from the usual chicken curry i attempt.

Guess it should be really saucy as shown in the pics....hmmmm.

Fried Udon

Its been ard 2yrs i last ate fried udon..
So decided to give it a shot.




Ingredients:
400g of Udon
4 cloves of garlics
1 onions diced
1 stalk of spring onions cut
1 pkt of golden needle mushroom
1 pkt Shimeiji brown mushroom
1/2 carrots thinly cut
1 egg
1/2 tbsp of oyster sauce
1/2 tbsp of soy sauce
2 tbsp of chicken stock
1 tsp of pepper granule
1 can of roast stew pork / chicken thinly sliced
broccoli optional


Method:
1. Cook udon in boiling water. Drain.
2. Marinate the chicken pieces in the oyster sauce, chinese wine, corn flour, sesame oil and white pepper. (if possible for an hour)
3. Heat some vegetable/canola oil in your wok.
4. Once the oil is hot, add the onions and carrots.
5. Once the onions are going transparent, add the garlic, saute till the garlic is fragrant (ensure you do not allow the garlic to brown)
6. Add the eggs, and toss till it is cooked (not wet)
7. Add the chicken pieces/ the stewed pork (optional) and stir till the chicken is is slightly browned.
8. Add the Udon, and mix well.
9. Add in spring onion and the mushrooms, sauces and mix well.
10.Add the chicken stock, mix well and cover for 2 minutes.
11. Mix for another 5 minutes, till the vegetables are cooked.
12. Serve hot.

coffee marble cheesecake

Base
1 slice 8'' sponge cake

CREAM CHEESE MIXTURE A:
350g fresh milk
50g condensed milk
250g cream cheese
50g plain flour sieved
5 egg yolks

B: 5 egg whites
80g caster sugar

C (own)Mixed: 2 tbsp coffee
1 tbsp kahlua, 2 tsp sugar
i add some alcohol taste to the coffee mixed.

METHOD
Preheat oven 180Degree C.Line a 8'' round baking tin with grease proof paper & put in a sliced of sponge cake.

Double- boil fresh milk, condensed milk & cream cheese until cream cheese has melted completely. Add plain flour, stir & cook until mixture has thickened.

Remove & leave to cool. Add egg yolks and stir well.

Whisk egg whites & caster sugar at high speed until soft peak is formed. SLowly mix into cream cheese mixture.

Strain the mixture onto the sponge cake.

Pour C on top of white cream cheese mixure.

swirl through for marble effect.

Steam-bake cheesecake in the preheated oven at 180 Degree C for 20minutes. Reduce the heat to 140 Degree C & bake for another 1 hour & 45 minutes or until cooked.

Leave cake to cool on oven with door ajar for 1 hour.

Chill in the fridge for 4 hours

Mango Cheesecake

Base
150g digestive biscuits, crushed
100g melted butter
50g toasted cashewnuts,chopped

Creamed Cheese Mixture
A: 500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh, diced

B: 200g non-dairy whipping cream, whipped
1 1/2 tbsp gelatine pwder,
mixed with 4 tbsp water & double-boiled until dissolved

Top Layer
1 tsp gelatine powder, mixed with 100ml water, double-boiled until dissolved
2 tbsp fresh mango puree

Method
1. BASE: Combine all the ingredients & press into 9'' round spring foam baking tin. Chill in the fridge 20 mins / until the base is firmed.

2. CREAM CHEESE MIXTURE: Use a mixer to beat cream cheese, caster sugar, mango puree until smooth. Add in Mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixtures & stir well. Pour mixture onto the prepared base.

4. Chill in the fridge for 3 hours.

5.TOP LAYER: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake & return to the fridge to chill overnight. Cut & serve.

Setting

After 3hours of chilling

bicuits base cant be thicker.

I replace digestive biscuits to wheat biscuit,coz store outa stock.

+ i crushed too many biscuits for the amount of butter i suppose to use. :P

images taken by Samsung Omnia