Feeds:
Posts
Comments

Archive for April, 2013

Malaysian Rojak Sauce

Malaysian Rojak Sauce

Malaysian Rojak Sause

Ingredients:
1 tbsp shrimp paste– see picture below. Available in Asian grocery stores, under South East Asia food section
1 tbsp fresh lemon juice or tamarind juice
1/2 tbsp hoisin sauce
1/2 tbsp honey
1 tsp sambal chili
4-5 tbsp water

Method:
Combine all ingredients in a bowl and microwave to warm up slightly. Mix well and toss with other rojak ingredients (pineapples, cucumber, jicama, bean sprouts, water spinach, Chinese donut, tofu puffs etc…)

Malaysian style shrimp paste

Malaysian style shrimp paste

Read Full Post »

I had 4 egg whites residuals sitting in my fridge for quite some time now. Finally I got tired of looking at it every time I opened my fridge, so this was what I made out of it. Typically this cake takes 4-6 whole eggs, but I only used 2 whole eggs plus the 4 egg whites leftovers. The cake turned out delicious with good amount of chocolate flavor. One thing though: after the cake cools down, the top of the cake starts to stick– to plastic wrap, to little fingers touching it… and leaving the top with ugly patches everywhere!! Why??? Can anyone help me here?…

Chocolate Sheet Cake

Chocolate Sheet Cake

Chocolate Sheet Cake (makes 1 sheet cake 9″ x 13″)

Ingredients:

Egg yolk mixture:
2 egg yolks
4 tbsp sugar
5 tbsp unsalted butter– melted and cooled
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup cake flour

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

Method:

  1. Preheat oven to 325 degree. Line a rectangle 9″x13″x2″ cake pan with parchment paper. Combine cocoa powder and cake flour.
  2. In a big bowl, beat egg yolks and sugar with a ballon whisk until sugar dissolves and the mixture turns fluffy and pale color.
  3. To the yolk mixture mixture, add in melted butter, milk, vanilla extract and salt. Mix well with the ballon whisk.
  4. Sift flour mixture over the yolk mixture in 3 batches, mix well after each addition.
  5. In a stand mixing bowl, whip egg whites and cream of tartar until frothy, gradually add in sugar, one tbsp at a time. Continue whipping on high speed for 1-2 minutes. Scrapping down sugar on the side of the bowl with a spatula. Turn down to medium low speed and whipped until peak forms.
  6. Add 1/3 of whipped egg whites to e yolk mixture, whisk to mix well. Then gently fold in remaining egg whites in 2 batches.
  7. Pour cake batter to the cake pan, smooth the top. Bake at preheated oven for 20 minutes. Cool the cake in parchment paper on the rack.

Regina’s Note:

  • I noticed after the cake cools, the beautiful top gets stickier and stickier. Why?
  • This cake can be rolled up and becomes a chocolate swiss roll. I didn’t want to deal with whipping the cream for the filling, and my kids totally didn’t mind it at all!

Read Full Post »

I like cassava, whether it’s plain and dipped in coconut cream/sugar or steamed cassava cake, or in this case, baked. In Malaysia, there are yellow flesh cassava which tastes more fragrant. However, the only fresh cassavas in the Asian grocery stores are always white flesh and coated with a thick coat of wax on the skin. Not sure if it’s true but I read somewhere on the internet that white cassava sometimes taste slightly bitter than the yellow ones.

Anyhow, back to my bake cassava cake– this cake is pretty easy to make. I strongly suggest grating a fresh cassava instead of those pre-grated frozen ones. It requires more work but you can really taste the cassava flavor if you use fresh ones. I love the crust of the cake and the buttery aroma.

Baked Cassava Cake 'Bingka Ubi' 木薯糕

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕 Recipe– adapted from Table for 2… or More (makes 1 loaf pan)

Ingredients:
1 lb fresh cassava
1/2 cup sugar
1/2 water
4 tbsp butter
1 egg
80 ml (about half of a small can) coconut milk

Method:

  1. Preheat oven to 375°F. Grease a loaf pan with cooking spray.
  2. Peel off cassava skin (including the whitish inner skin). Grate cassava into a bowl and discard the inner fiberish core. Add a little and water and squish it with you finger. Squeeze out excess juice.
  3. Boil water and sugar in a small sauce pan until sugar dissolve, melt in butter. Pour butter mixture into grated cassava, mix well.
  4. Beat egg into coconut milk to blend well. Then pour coconut milk mixture into cassava mixture, stir to combine.
  5. Pour the mixture into a loaf pan. Bake at preheated oven for about 1 hour, until toothpick test comes out clean and the top is golden brown.

Read Full Post »

Older Posts »