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Meowing WAR

Books I have completed reading since January 2018:

1. No Man's Nightingale - Ruth Rendell
2. One Day - David Nicholls
3. The Door - Margaret Atwood
More Chips Butter Cheese Cupcakes
Tuesday, January 27, 2009
100g butter
80g cream cheese
150g castor sugar
1/2 tsp vanilla essence
1/2 tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almonds


180g self-raising flour
1/8 tsp salt

1. Preheat oven to 180C, and line patty tins with paper cases.

2. Cream butter, cheese and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour).

3. Fold in sifted dry ingredients and white and milk chocolate chips until combined. Spoon batter into each paper case and fill to three-quarters full. Sprinkle with almond nibs and extra chips on top.

4. Bake for about 25 minutes until well risen or until skewer inserted in the centre comes out clean.

Comment! (3) | Recommend!

Happy Chinese New Year
Monday, January 26, 2009
I stayed at home all day.

I tried making onde-onde but it was quite a failure: put too little of gula melaka and the flour is a little too tough. But it's still edible. Trying to make another batch within this week. But at least my onde-onde balls didn't 'break' like my friends encountered: the ball just loosen up and the gula melaka inside the ball leaked.

Now watching CJ7 starring Stephen Chow.

Happy Chinese New Year folks!

Comment! (9) | Recommend!

Putting old memories back to place
Saturday, January 24, 2009
My mother and I took turn to cook in the kitchen today. She cooked some bean soup in the morning, and me baking brownie in the afternoon, and then we cooperated in cooking Japanese curry for dinner. We didn't follow the Chinese rules even though Chinese New Year is just around the corner; we are supposed to cook Chinese dishes but we have been cooking Western and Japanese cuisine!

Tomorrow we will be cooking more Chinese for dinner. Lunch would still be the Japanese curry leftover.

It's been more than 3 years since I last made my chocolate brownie. Today's brownie cannot compare to my start-from-scratch brownie since it's from the Pilsbury packet. But I thought this kind of ready made should be tasty! Apparently the texture was too soft for a brownie.

I'm going to make onde onde on Chinese New Year, which I can't wait since it would be my first time in Malaysia since I have live in Kuala Lumpur to experiment new recipe. It will also be the first time for my family to try out baking and making Malaysian snacks in the house, which we often buy from stores.

Note: I have updated some recipes. Some of the readers have requested me to post up some pictures for the recipe section and others but unfortunately I don't have a digital camera.

Comment! (7) | Recommend!

Chicken Schnitzel
Saturday, January 24, 2009
2 pieces of breast of chicken
1 tbsp flour
2 tbsp butter
1/4 cup white wine
1 tbsp lemon juice
1 tbsp capers or sliced olives
1 tbsp chopped parsley
1 tbsp cold butter
Salt and pepper

1. Mix chicken with flour and salt and pepper. Dust well. Heat butter and fry chicken on both sides on medium heat until golden brown. Set aside.

2. Deglaze pan with white wine and reduce the liquid by almost half. Add capers and lemon juice. Remove from heat and add the cold butter. Swirl the pan and pour sauce over chicken. Sprinkle with chopped parsley and serve with vegetables and rice.

Comment! (9) | Recommend!

Orange and Chocolate Cake
Friday, January 23, 2009
200g butter
250g caster sugar
Grated rind of 2 oranges
4 eggs
250g self-raising flour, sifted
100ml orange juice
100g dark chocolate, roughly choppe


120g dark chocolate, roughly chopped
50g softened butter
3 tbsp flaked almonds, lightly toasted till golden brown

1. Cream the butter and sugar together until light and fluffy. Add the grated rind and beat in the eggs, one at a time, beating well after each addition.

2. Using a large metal spoon, fold in the flour alternately with the orange juice. Finally, fold in the chopped chocolate.

3. Spread mixture into a 20cm round cake tin which has been buttered and lined with greaseproof paper. Bake in a preheated oven at 180 C / 350 F for 45 minutes or until well risen and golden brown in colour. Cool cake on a wire tray.

4. While the cake is cooling, make the topping. Melt the butter in a small metal bowl placed over a pan of cimmering water. When melted, take the bowl off the heat and allow to cool for a few minutes before beating in the softened butter, a little bit at a time until you achieve a smooth, spreadable consistency.

5. Spread this chocolate mixture over the top of the cooled cake and sprinkle liberally with the toasted almonds.

Comment! (4) | Recommend!

Best Chocolate Cake
Friday, January 23, 2009
200g unsalted butter
250g caster sugar
4 eggs
70g plain flour
340g good quality cooking chocolate, melted and leave to cool
icing suagr to dust

1. Preheat oven to 160 C. Lightly grease and line the base of a 20cm round baking tin.

2. Cream butter and sugar until light and fluffy. Add eggs and flour alternatively, mixing well after each addition.

3. Pour in melted chocolate and stir to mix well.

4.Pour mixture into the prepared baking tin. Place in a baking dish filled with hot water that comes up to three quarters the sides of the baking tin.

5. Bake cake for 1 1/2 hours or until the skewer inserted into the centre of the cake comes out clean.

6. Serve chocolate cake, sliced, with a dusting of icing sugar.

Comment! (2) | Recommend!

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