Monday, February 29, 2016

柑曼怡海棉小西饼 Grand Marnier Sponge Biscuits

Grand Marnier is actually a orange flavored cognac liquer that originates from France in 1880. I only started using this liquor into some of my baking projects after experimenting one of dailydelicious recipes 2 years ago. Because of that, I purposely bought a bottle of that cognac hoping to introduce into more of my works. Still, a whole bottle of it is too much since my husband and I stopped drinking completely for many years.


This is another lovely recipe from Carol Hu's "First Book of Baking for Beginners" which I have adapted and incorporated the use of the neglected liquor. Despite its being named as biscuits, the soft texture seem more like a soft sponge cake. Anyway, I am very happy with this recipe and very excited to share this with you. Hope you enjoy making it as much as I did.

Grand Marnier Sponge Biscuits

Ingredients 材料
2 Egg Yolks 蛋黄
10g Castor Sugar 细糖
20g Corn Oil 玉米油
20ml Milk 鲜奶
2 Tsp Grand Marnier 柑曼怡酒
40g Cake Flour 蛋糕粉

2 Egg Whites 蛋白
1 Tsp Lemon Juice 柠檬汁
30g Castor Sugar 细糖

Icing Sugar 糖粉

90g Unsalted Butter 无盐牛油
50g Icing Sugar 糖粉
1-1/2 Tsp Grand Marnier 柑曼怡酒

Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.

Line baking trap with parchment paper or silicon baking mat.

Preheat oven to 170C degrees.

Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.

Add corn oil and combine.

Add in sifted flour, milk and grand marnier liquor in two batches, whisk till smooth and incorporated. Set aside.
把过沥的粉料, 牛奶和柑曼怡酒精分两次交错混入,搅拌均匀成无粉粒的面糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and continue whisking until the meringue thicken and increase in volume before adding in castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks form. 

Transfer the egg yolk batter (A) into the beaten egg whites, use a rubber spatula to combine.

Transfer batter into a piping bag inserted with a 1cm round nozzle.

Pipe and arrange a 2.5cm diameter ball onto the baking tray.

When completed, dip a finger with water then smoothen the surface of the batter.

Sift a layer of icing sugar (C) over the biscuits batter.

Transfer baking tray into the middle rack of a preheated oven and bake at 170C degrees for 12-14 min until the surface has browned.

To prepare the sponge biscuits fillings (D), cut butter to cubes and allow to soften to room temperature. In a mixing bowl, cream the butter until pale and fluffy. Add icing sugar to combine and lastly stir in Grand Marnier until even. 

Allow the sponge biscuits to cool completely before applying the butter cream fillings.


I mix 1/2 the balance of the cake batter with 1 Tbsp of Cocoa Powder. If you would also like to make the chocolate version, you may incorporate the cocoa powder as well.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Sunday, February 28, 2016

咖喱鸡 Curry Chicken

During my childhood days,  eating home cooked curry chicken was not as available as today. My mom would have to prepare and cook the curry paste from scratch. The time consuming process of stir frying the curry paste until thoroughly cooked and the oil separates from the paste simply discouraged me to cook this dish.

And now 30 years later when store bought curry paste are easily available, the idea of making this dish seems more inviting. Whenever I go back Malaysia, I would buy from various brands of curry paste to stock up in Indonesia.

Today I am making this curry paste from scratch so as I can adjust to the preferred taste accordingly.

Curry Chicken

Ingredients 材料

850g Chicken 鸡肉块
1 Tbsp Curry Powder 咖喱粉
1-2 Tbsp Light Soy Sauce 酱清

8 Dried Chillis 红辣椒干
3-4 Fresh Red Chillis 红辣椒
6 Shallots 青葱
6 Garlic 蒜
4 cm Ginger 姜
1 cm Galangal 南疆
2 cm Tumeric 黄姜
2 Onions 洋葱
5 Tbsp Curry Powder 咖喱粉
300ml Water 清水 (Soak dry chili 泡浸红辣椒干)

4 Potatoes 马铃薯 (cut into chunks 切块)
1-2 Cups Cooking Oil for frying 食油

8-12 Tbsp Cooking Oil 食油
1-2 Tsp Chili Powder 红辣椒粉
2 Stalks Lemon Grass 香茅
Some Curry Leaves 咖喱叶少许
200ml Coconut Cream 浓椰浆
600ml Water 清水
600-800ml Water 清水
3 Tsp Salt 盐
2 Tsp Sugar 糖

Method 做法

Chicken chopped to bit size. Season with curry powder and light soy sauce till even. Set aside for an hour.

Soak dry chills in 300ml of water till soften. Drain and reserve the water for blending. Deseed the chilis and cut to thick chunks.

Cut onions to smaller size and set aside.

Transfer all ingredients (B) into food processor and evenly process into paste form. Add more water if the paste is too dry. Set aside.

Heat up oil (ingredients C) in a deep fryer and deep fry the potatoes under medium heat for 2 mins. Remove potatoes from fryer and set aside.

Add 8 Tbsp of the cooking oil from frying the potatoes into a frying wok and heat up. Stir in the curry paste and continue to sauté the curry paste until it sizzles and aromatic. Stir in red chili powder, lemongrass and curry leaves into the mixture and continue stirring non stop for at least 10mins to avoid the paste from sticking onto the wok base and getting burnt.

Adjust the heat to medium low when the paste dries up too soon.  Add another few more tablespoons of oil to help the curry paste to cook evenly. Continue stir frying for another 5-10 mins or more until the oil starts to appear on the surface.

Toss in the seasoned chicken and stir fry for another 5 mins to evenly coat the chicken pieces with the paste.

Add 600ml water, salt and sugar and allow the curry to simmer for 5 minutes before adding in potatoes. Stir to combine and continue to simmer the curry under medium low heat for another 10 mins.
倒入600ml 清水,盐和糖拌匀后再焖煮5分钟才加马铃薯块。搅匀油在继续以中火焖煮10分钟。

Combine coconut cream with 600ml water till mixed. Pour coconut mixture into the curry and allow to simmer another 5-10 mins.

Add more water and salt if needed.

Serve with rice or bread.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Saturday, February 27, 2016

咖啡戚风香酒卷 Coffee Liquer Swiss Roll.........Soft and Yummy!

For several days, I was itching to make a roll cake but was too occupied to do so. Finally, I mustered the determination to run through my collections of recipe books and settled for this easy and yet delicious swiss roll recipe from Carol Hu's "First Book of Baking for Beginners".


If you are a coffee person then this is just what you might want to try making. I have made some modifications from the original recipe to cater to my husband's tastebuds.


Coffee Liquer Swiss Roll

Ingredients 材料

4 Egg Yolks 蛋黄
30g Castor Sugar 幼糖
32g Corn Oil 玉米油
40g Milk 牛奶
2 Tbsp Instant Coffee 即溶咖啡粉
56g Cake Flour 低筋面粉
25g Rice Flour 在来米粉

4 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 幼糖

200ml Fresh Whipping Cream 动物性鲜奶油
30g Castor Sugar 幼糖
1 Tsp Kahlua Liquor 卡鲁哇咖啡酒

Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.


Combine cake and rice flour evenly. Sift and set aside.

Microwave the milk for a minute. Stir in instant coffee granules until dissolved. Set aside to cool. 

Line and grease the baking tray with parchment paper. As I was using a 37cmx27cm heat proof silicone roulade baking sheet, I skip the lining part.
烤盘铺上已抹油的烘焙纸。我采用了的是的瑞士卷垫烤盤, 卷垫低也涂上油脂。

Preheat oven at 170C degrees


Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.

Add corn oil and combine.

Add in sifted flours and coffee mixture in two batches, whisk till smooth and incorporated.

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the egg yolk batter (A). Gently fold in the balance beaten egg whites with rubber spatula to combine.

Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 170C degrees for 12-15 mins until the surface has browned and cake springs back when press.
把蛋糕糊轻轻的倒入已抹油的瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以170度烘烤15分钟左右或至到表面呈金黄色,触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.

Unroll the cooled cake, spread a layer of the kahlua cream over the cake top.

Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake. 

Once the cake is rolled up, twist the two sides of the parchment paper and refrigerate the wrapped cake for 1 hour to set.

Remove parchment paper, trim both ends and slice to serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Wednesday, February 24, 2016

素梅菜瘦肉羹 Vegetarian Braised Mui Choy With Peanuts

Mui Choy is a type of pickled chinese mustard or known as preserved vegetables which is widely used in chinese cooking and also one of my preferred dish that goes well with both rice or porridge. I have adapted this recipe to a vegetarian version so that I also get to eat them.


Vegetarian Braised Mui Choy With Peanuts

Ingredients 材料

170g Sweet Mui Choy 甜梅菜
150g Salty Mui Choy 咸梅菜
120g Peanuts 花生米
200g Vegetarian Meat 素肉(菇制的)
6 pcs Chinese Mushrooms 花菇
8g Ginger 生姜 (cut into strips 切成幼条)

3 Tbsp Cooking Oil 食油
2 Tbsp Sesame Oil 麻油
2-3 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Sugar 糖
900-1300ml Water 清水

Method 做法

Soak peanuts overnight. Drain.

Boil peanuts with sufficient water until softened. Drain and set aside.

Combine both Mui Choy into a basin and wash thoroughly. Soak for 2-3 hours and drain. Cut thinly.

Soak chinese mushrooms until soften. Dice and set aside.

Wash vegetarian meat thoroughly to rid of oil. Slice into thin strips.

Heat up frying pan (no need cooking) . Stir in Mui Choy and stir fry until slightly dry and aromatic. Remove and set aside.
炒锅烧热 (无须放油) ,搅入梅菜干再继续拌炒至梅菜香味出来即可取出离锅。

Add cooking oil and ginger into the frying pan. Saute until aromatic before adding in vegetarian meat. Stir in diced mushrooms. Continue tossing and stir frying the ingredients for several mins then add in the mui choy and boiled peanuts and stir till even. Continue to stir fry until evenly combined. 

Add sesame oil, vegetarian oyster sauce and sugar. Stir to combine. Lastly pour in 9ooml water and allow the mixture to simmer under medium low heat for 10 mins.

Transfer everything into a claypot and allow the mui choy to simmer for 1-2 hours until the ingredients soften.

While simmering, you may add the balance water whenever necessary.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Tuesday, February 23, 2016

健康八宝营养粥 Heathy 8 Treasures Porridge

I love eating congee ever since childhood days. It gives me co much comfort to gulp down a huge bowl of any type of warm congee and feeling the warm congee gliding its way into tummy. 

Today I am sharing this recipe to the porridge fans who also share the same food interest as me. In this recipe, I used lotus nuts instead of gingko nuts as I happened to run out of it. Either way, both of them have their nourishing and health properties which are commonly used in chinese cooking. The only set back to me is bitter after taste of the lotus nuts as compared to that of gingko nuts. All in all the porridge turned out as yummy as I hoped.

Heathy 8 Treasure Porridge

Ingredients 材料(A)
1 Cup White Rice 白米
1 Cup Brown Rice 糙米
8 pcs Chinese Mushrooms 花菇 (diced 切丁)
20g Lily Bulbs 百合
20g Gingko Nuts 白果/ Lotus Nuts 莲子
30g Peanuts 花生米
1 Medium Potato 马铃薯 (diced 切丁)
1 Medium Sweet Potato 地瓜 (diced 切丁)
100g Carrot 红萝卜 (grated 磨碎)
10g fresh ginger 生姜 (chopped coarsely 切碎)
2Lit Water 清水

(B) Seasoning 调味酱料
2 Tsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
2 Tsp Salt 盐
1 Tbsp Light Soy Sauce 酱清
Pepper to taste 胡椒粉

Method 做法
Combine white and brown rice together and soak overnight in the freezer. Defrost and drain.

Soak lily bulbs, peanuts and gingko nuts overnight in freezer. Drefrost and drain.

Soak chinese mushroom for an hour to soften. Drain and dice.

Transfer 1.7 Liter water and the ingredients (A) into a pot and cook with medium heat until it starts to boil. Lower the heat and allow the porridge to simmer until cook and soften to your preferred consistency. Add sesame oil and stir to incorporate.

Continue to stir the porridge frequently to loosen it to prevent it from getting burnt. Stir in more water whenever necessary.

Add seasonings till incorporated. Allow the porridge to simmer another 15 mins before serving.

Notes :

The process of soaking the ingredients like rice, lily bulbs, gingko nuts and peanuts and freeze it overnight helps to soften the them thus utilize shorter cooking time. I personally like this method very much especially when its used in porridge cooking.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Monday, February 22, 2016

咖啡兰姆千层蛋糕 Coffee Rum Lapis Legit

Another yummy cake recipe adapted from Patricia Lee's 'Delicious Nyonya Kueh and Desserts' .

又再次与你分享一道美味的千层蛋糕食谱取自Patricia Lee 的娘惹风味糕点

Coffee Rum Lapis Legit

Ingredients 材料

220g Unsalted Butter 无盐牛油
220g Salted Butter 咸牛油
200g Condensed milk 炼奶
130g Cake Flour 蛋糕粉
1 Tsp Mixed Spice 混合香料
2 Tsp Rum 兰姆精 or Vanilla Extract 香草精

21 egg yolks 蛋黄, room temperature 温室回温
100g Castor sugar 幼糖

8 Egg whites 蛋白, room temperature 温室回温
50g Castor sugar 幼糖
1 Tsp. Cream of tartar 塔塔粉

2 Tbsp Instant Coffee Granules 即溶咖啡精
1-2 Tbsp Hot Water 滚水

Method 做法
Pre-heat the oven to 200° C.

Combine and sift together floor with mixed spice. Set aside.

Cut butter into small cubes and allow to soften to room temperature in a mixing bowl.

Combine (D) until dissolved. Set aside.

Grease the bottom and sides of an 20cm square cake pan. Line the bottom with parchment paper.

Cream the butter until light and fluffy. Gradually add in condensed milk to incorporate. Add rum or vanilla till evenly combined.

Sift the sifted flour and spice mixture over the creamed butter mixture and switch the mixer to low speed to incorporate. Set aside.

In another mixing bowl, whisk the egg yolks until frothy. Add in sugar and continue to beat the eggs till thick and doubled in volume.

Transfer the beaten egg yolks mixture into the butter and condensed milk mixture and mix until well combined.

In a dry and grease free mixing bowl, whisk the egg whites until frothy. Add sugar and continue whisking till thick. Add in cream of tartar and continue whisking at high speed till stiff peaks.

Transfer 1/3 of the beaten egg whites to the cake batter and fold to incorporate. Fold in the balance beaten egg whites in another 2 additions.

Equally divide the cake batter into 2 portions. One portion to remain original while the other portion to mix with the coffee mixture (D).

Place the prepared cake pan into the preheated oven and heat for 2 minutes.

Remove cake pan from oven and add in 4 Tbsp of the original flavored cake batter. Level the top with spatula before transferring it back into the oven. Bake in the middle rack for 5-7 minutes until the top is nicely browned.

After the first layer is baked, switch the oven to top grill mode.
当第一层的蛋糕烤熟后, 将烤箱转移去烧烤模式。

Add the same amount of coffee batter for the second cake layer. Spread the top evenly and grill for 8-10 mins until the layer is fully cooked before adding on the subsequent layer.

After grilling, firmly press each layer with a lapis press or with the back of a spoon to evenly flatten the cake.

Alternate between the 2 cake batter and repeat the process (pour batter, grill, press) until all batter has been used up.
重复以上的步骤(勺入面糊,烧烤,压面)至到蛋糕糊用完为止。 As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast.

When done, invert the tin onto a cooling rack. Let the cake cool in the tin before slicing.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Sunday, February 21, 2016

素糯米鸡 Steamed Vegetarian Glutinous Rice

Amongst the several attempts, this is the best steamed glutinous rice recipe perfected to everyone's palate. We all love it and I think you might agree to that too!

Vegetarian Steamed Glutinous Rice

Ingredients 材料
500g Glutinous Rice 糯米
10 pcs Chinese Mushrooms 花菇
65g Vegetarian BBQ Pork 素叉烧 (diced 切丁)
65g Vegetarian Mutton Meat 素羊肉
290g Water 清水

100ml Cooking Oil 食油
2 Tbsp Sesame Oil 麻油
1-1/2 Tbsp Vegetarian Oyster Sauce 素蚝油
1-1/2 Tbsp Light Soy Sauce 生抽
3-4 Tbsp Dark Soy Sauce 黑酱油
2-3 Tbsp Ginger Juice 姜汁
2 Tsp Five Spice Powder 五香粉
9g Salt 盐
45g Sugar 糖
10g Mushroom Powder 香菇粉
Some Pepper 胡椒粉少许
100g Water 清水

Method 做法

Soak glutinous rice in adequate water overnight. Drain。

Soak chinese mushrooms for an hour to softened. Drain. Remove the stalk.

Place glutinous rice on a steaming tray. Add 290g water to cover the rice.

Steam the rice under high heat for 25 mins until the rice softened and water absorbed.

Prepare the seasonings by combining all ingredients (B) into a bowl. Stir to combine. 

Pour and mix the seasoning evenly over the steamed rice. 

Place vegetarian big pork, mutton and chinese mushroom into 10 small bowls respectively. Place the rice evenly over the ingredients and firmly press to even the top.

Transfer bowls into the steamer again and steam under medium high heat for 25 mins.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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