Tamagoyaki

This is my favourite Japanese dish. Whenever I go to any sushi restaurant, I will always order tamago sushi. Tamago in Japanese means egg. Tamagoyaki is fried egg in Japanese style where you rolled the egg until big bulky and cut it in a thick rectangle shape. This tamagoyaki is known to be eaten with sushi rice. However as because I am craving for tamagoyaki few days already, I decided to make some and eat it with just plain rice and soy sauce.

Tamagoyaki


Ingredients:

2 Eggs
½ teaspoon Mirin
½ teaspoon Soy Sauce
1 teaspoon Sugar
Vegetable oil

Method :

1. Mix eggs, mirin, soy sauce and sugar whisk until well mixed.
2. Heat frying pan with oil.
3. Pour the egg mixture onto the frying pan just to cover thinly in the pan
4. Roll the egg when the egg is cooked. Move the rolled egg near your side in the pan. Grease the pan a little bit with oil.
5. Repeat step 3 and 4 until all egg mixtures finished.
6. Put it aside and let it cool.
7. Cut about 1 cm thick.

Fish Fillet Tom Yum Soup

Sydney Weather is starting to change slightly as autumn is here. Today especially when cold and rain visit Sydney. I was craving for some spicy soup. I decided to make tom yum soup. This tom yum soup is really easy to do as because i am using instant tom yum paste and add extra spices to make nicer. This tom yum soup can be eaten with rice, noodle or as entree. You can change the fish fillets to seafood, chicken or pork as preference.

Tom Yum Soup Recipe

Ingredient

3 Tablespoon Instant Tom Yum Paste
1 stalk lemon grass
4 Lime Leaves
4 Bird eye Chillies ( optional)
300gr Button Mushrooms cut into quarter
150gr Baby Corn
300gr fish fillets / Seafood
1 Stalk Ciantro/ Coriander Chopped roughly.
1 Litre Hot Water
1 Teaspoon Sugar
1/2 Teaspoon Salt

Method :

1. Boiled the hot water, add in the tom yum paste, chilli, lemongrass & lime leaves.
2. Cook about 5 minutes until fragrance then add the fish fillets, baby corn and stalks of Corianders (Leave the coriander leaves for garnish)
3. Cook another 5 minutes then add mushroom onto the soup and heat for another 2 minutes then turn off the stove.
4. Serve in a bowl with Coriander leaves on top for garnish with Steamed rice.

Tiramisu

Tiramisu is one of my favourite dessert. First time when i heard my friend told me that she made Tiramisu, i thought it will be a really hard work to do but she advised me that it is actually the most easiest thing to do. I asked for her recipe and tried it myself and it turn out to be a really easy dessert to do. The hard thing will be the waiting time for the Tiramisu to set and try it. It only take half hour to do everything before put it into the fridge. My friend is going back for good and would like to make her own tiramisu and i teach her how to made them on the weekend. This tiramisu is recomended to do it in small individual cup so that you dont have to be bothered to cut it which i always struggle to do it correctly.

Tiramisu Recipe

Ingredients

2 teaspoon instant Coffee
1 Cup hot water
1/3 Cup Marsala
250gr Mascarpone Cheese
250gr Whipped Cream
110gr Sugar
2 Eggs
1 Packet of sponge finger about 300gr.
Cocoa Powder for dusting.

Method:

1. mix one cup of hot water with coffee, let it cool aside.
2. Whish egg and sugar with electix mixer until pale.
3. In a bowl fold mascarpone cheese with half of the egg mixture.
4. Add whipped cream into the mixture
5. Add remaining egg mixture until well combined.
6. Add Marsala into the cofee.
7. Prepare rectangular tray or mini cup to assemble the tiramisu.
8. Dip sponge finger into coffee mixture for one second for each side. Shake off the excess liquid. Line it in a tray or mini cup until well covered.
9. Pour half of the mascarpone mixture and make it evenly spread.
10. Repeat step 8 again and setp 9.
11. Let it set in the fridge for at least 4 hours. The best is overnight to let the flavour builds up.
12. Dust with Cocoa before serving.

Mung Bean Dessert with Coconut Milk

Mung bean dessert or Tao Suan in Thai is Thailand dessert that you can found in any Thailand oriental store. First time i ate this dish when i lived in the city about 4 years ago and across the road from my apartment has a Thailand oriental store which sells many Thailand food that has been packed in the container ready to go. This is my favorite dessert that i usually buy. This dessert can be eaten warm or cold. It was a cold night and i was thinking of eating something warm and i look in my kitchen cupboard for things to do and i saw this mung bean. Therefore i decided to do this mung bean dessert. As because i don't have lots of mung bean left therefore i decided to add tapioca pearl ( Sago) onto it and it turns out really nice with the mixture.

Mung Bean Dessert with Coconut Milk

Ingredient

250 gr Mung Bean, rinsed
100gr Small Tapioca Pearl, rinsed
1 Litre Water
1 Teaspoon of Salt
4 Tablespoon of Corn Flour
50ml water for the mixing with corn flour
200gr Sugar
3 Pandan / Screwpine Leaves ( optional )
1 Can of Coconut Milk ( about 400 – 500 ml) add a pinch of salt.

Method

1. Cook Mung Bean, Salt, water and pandan / Screwpine leaves in medium Heat for about 15 Minutes.
2. Add the sugar onto the mung bean.
3.Put in the Tapioca Pearl and cook until the tapioca pearl become transparent may be about 4- 5minutes.
4. In a small bowl, mix corn flour with water and stir until well mixed.
5. Add the corn flour in the mung bean while keep stirring until mung bean become thicker sauce
6. Turn off the Heat.
7. Pour the mung bean in the serving bowl then pour coconut milk on top of the mung bean.

Pandan / Screwpine Sponge Cake ( Bolu Pandan)

Pandan / Screwpine  Sponge Cake is the most common sponge cake in my hometown. We usually have it for breakfast or snacks. My mum normally make this cake using the real pandan as because we grow pandan ourselves in backyard. However as because I don’t grow it in my own backyard and I am quiet lazy to do my own pandan juice therefore I am using pandan essence which you can buy in oriental shop. I have attached the photo of the pandan essence that i am using. I make this cake for my aunt which she has intolerance with dairy product. This cake ingredient is dairy free so i am making it for her.

Pandan / Screwpine  Sponge Cake ( Bolu Pandan)

Ingredient

1 Cup Eggs

1 Cup Sugar

3/4 Cup Coconut cream ( Do not shake the coconut cream) just get the top layer which the thicker part of the coconut cream.

1 Cup Self Raising Flour

1 table spoon of Pandan / Screwpine Essence ( See Notes)

Method:

1. Preheat oven for about 180 Degrees.
2. Greased the baking tray with Butter
3. Whisk Eggs until fluffy using electric mixer before adding sugar bit by bit and keeping whisking until pale.
4. Add the pandan Essence.
5. Alternatively adding coconut cream and plain flour until well mixed.
6. Pour the batter into the baking trays and bake for about 30 minutes
7. Cool in the baking trays before transfer it.

Notes : If you want to use pandan juice instead then blender the 3 leaves pandan with quarter cup of water. Leave the pandan juice for a while and you will have to layer in the pandan juice. The top layer is the one that we are going to use for the pandan sponge cake.

Cupcakes Bouquet

It was my best friend's birthday and i am running out of time and idea. I searched through internet and i found out about this cupcake bouquet. Therefore i decided to do cupcake bouquet for her for her birthday surprise. I made this simple mini cupcakes as because i am running out of time. This will only take one hour to do everything including decorating. You could glaze or make a butter cream for the cupcakes to make it nicer.

Vanilla & Chocolate Mini Cupcakes

Ingredient

50g unsalted butter, softened
90g caster sugar
1 tsp vanilla bean extract
1 eggs
100gr self-raising flour
1/4 cup milk
2 Tablespoon Cocoa Powder

Method

1. Preheat oven to 180°C . Line mini cupcakes tray with paper cases of your choice.
2. Beat butter until pale in medium speed of electic mixer.
3. Add sugar and vanilla bean paste until well combined.
4. Add the eggs, one at a time, and beat until just combined.
5.Add the flour and milk in alternate batches until just combined.
6. Divide batter into 2 bowls and add 2 table spoon of Cocoa powder to make chocolate cupcakes.
7. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Let it cool in the baking trays.

Decorations

24 Bamboo Skewers
Colourful Tissue Paper cut into small square to fit the cupcakes
Foam
Square/ Round Gift Box.

Method

1. Cut the Foam to fit the gift box.
2. Add the foam into the box. Make sure you use florist tape to stick the foam with the box to prevent the foam loose out from the box.
3. Decore the foam with the mini cupcakes and tissue paper as preferred.

Kastengel Cookies ( Kue Keju )

Another Chinese New Year cookies that i made for celebrating Chinese New Year. I was so surprised when i read through the recipe as because this recipe has no sugar in their ingredient. This cookies is a savoury cookies which my aunts and my uncles loves it as because they not a sweet cookies.

Kastengel Cookies ( Kue Keju )

Ingredients

50gr Butter
50gr Margarin
70gr Cheddar Cheese , grated and grilled until golden brown
2 Egg Yolks
110gr Plain Flour
2 Tablespoon Corn Flour

For Finishing

1 Egg Yolk
100gr Cheddar Cheese, grated

Method

1. Preheat Oven for 170 Degrees.Beat Butter and Margarin until creamy and pale.
2. Add the Egg Yolks until well mixed then add the plain flour and corn flour.
3. Add the grilled cheese till well mixed.
4. Shape the dough as preference and place it in greased baking tray.
5. Brush the dough with egg yolk and top with grated cheddar cheese.
6. Baked for 20 minutes.
7. Transfer and Cool in a rack.