Recipe adapted from Baking Project

Pear preparation: (prepared 3 pears, end up needing only 2) below is amended to amount for 2 pears

2 pears

17 g sugar

1 big spoonful of rum

some lemon juice to prevent discoloration

peel the pears

macerate the pear in sugar, rum and lemon in a pot on low heat, to remove the extra juice from pear, so that the pear would not give out too much liquid when bake on cake

Slice it three quarter way through for decorative purpose.

Prepare to bake cake

cake batter

gently plop the pear on cake without pushing it into batter

When bake, the cake batter will rise and slightly cover the pears

side view

soft texture, i find it best serve same day, the pear might give out some liquid on next day, normal for such fruit like pear or apple

Very easy, 1 packet of gui ling gao (RM20) from Eu Yan Sang contains 5 X 50g of powder

Recipe:

250 ml cold water mixed with 1 pack of 50g gui ling gao powder

Boil 1.7 litre of water with 150g sugar (original recipe specify only 1 litre of water, increased the water since i prefer soft jelly, and previous time i followed their water amount turns out quite hard)

Mix the cold mixture into boiling water, boil for 1 minute of so

Sieve into individual container/bowl

For 50g of powder, i made 7 portion as above (ie RM4 powder to 7 portion!)

In summary, 50g powder + around 1.95 litre water

Recipe adapted from Foodeverywhere

Ingredients :

700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
Half carrot
4 mushrooms
Water
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
Some oil
dried shrimp (chopped till grounded)

Dough:

250 g Glutinous rice flour
50 g purple sweet potato (steamed and mashed)
2 tablespoons cooking oil
2 tablespoons hot water at a time until it form dough

Secret of making Chai Koay: the dough must be mixed with hot water to make the dough elastic for easy handling when wrapping the fillings. Some recipe even require to cook part of the dough. I find all glutinous rice flour make the finished product quite sticky, it would be better to mix in perhaps some rice flour next time.

All the ingredients for filling, more dried shrimp next time for sweeter filling, and leave out the french bean next time, it is not the norm to add it.

fried the beancurd to make it keep its shape better

pre-fry items

finished product

mix glutinous flour, mashed purple sweet potato and oil

add hot water 2 tablespoonfuls at a time to form dough

My elementary way for folding the filling into dough

first tray

Purplish colour chai koay done after around 7 minutes

quite chewy and sticky, the filling is nice.

New York Times Chocolate Chip Cookies (Yield: 32 – 36 cookies)

Recipe adapted from Two Peas and Their Pod

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
140g unsalted butter
70g dark brown sugar
90g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips (i simply pour in desired amount of choc chips, didn’t measure)
Sea salt

This is the best choc chip recipe i had tried so far, out of 3 or 4 recipe i have tried.

Actually made this twice, the first time, i halved all ingredients of the original recipe except egg which means i used 2 eggs for the first try. On the bright side, it is probably better than doubling the sugar.

2 eggs on first try, should use only 1 🙁

add choc chip at the end

Put a cling wrap on top, and leave in fridge for 24 to 72 hours before baking

Half into freezer to be baked at later time

9 cookie on each tray

very cake like texture due to too much egg

2nd try, much better with cookie texture

For 2nd try, i used dark brown sugar unlike first try using light brown sugar.

This is now my go-to for choc chip cookie 🙂

Previous cookie making attempt (including this ‘New York Times’ Choc chip cookie recipe)

Boil the potato till soft, and peel off the skin

Recipe:

900g to 1 kg of potato (US russet potato preferably, own preference, other potatoes seems to taste slightly sweet)

1 can of tuna chunk in water

around 4 tablespoon of fried shallot with some oil

ground black pepper

salt to taste

3 eggs for coating the patty for frying

all ingredients

I made lots of fried shallot with oil, for this recipe, use only about 4 big tablespoonful of the fried onion, remember to drain the oil of the shallot so that not too much of oil is added to mixture

mash all except egg together

form around 18 to 20 rounds of patty, then dip/coat with egg then pan fry

frying

done

Made this many times but never bother to blog about it, i would normally made the above, and eat with white rice, 3 or 4 patty at a go, last me around 5 meals, very yummy. Remember to microwave till hot before eating.