Tuesday, March 31, 2015

Happy Easter - Chicky Sponge Eggs [31 Mar 2015]

Who is ready for these adorable Chick Sponge Eggs???


Easter Day is just around the corner and we had these baking in our oven last weekend. 


The kids were fascinated by these Chick Eggs...they were simply so adorable and the kids can' wait to help out.


In fact, these Chick Eggs were more suitable for the kids' activities. Mine helped to peel the egg shells and put on the "decorations" for the chicks.


Ain't they Cute???


Well, these didn't last us long for many days...They were gone by the very next day. Nat simply loved these Chick Sponge Eggs!!! She had happily finished the rest of the chick sponge eggs by herself on the second day and none was left for her sisters.


Nat had requested me to make more but I guessed that would have to wait. 

Cleaning the egg shells were rather tedious, and my fingers were too huge for the egg shells holes. I had to be extremely careful while removing the inner white lining inside the shells, otherwise the egg shells will crack and it will create a large opening on the egg shells.


☆ Chicky Sponge Eggs ☆



Ingredients
(yields about 18 egg sponge shells)

2 eggs(room temperature)
39g sugar
35g plain flour(sifted 3x)
18g canola oil
1 tsp vanilla essence


Method:

1. Beat the eggs & sugar until white and fluffy, using high speed.
2. Add in vanilla essence and continue beating for another 2 mins.
3. Fold in the sifted flour, mix well.
4. Add in the oil and mix until well-blended.

5. Pour the batter into a piping bag and pipe the batter into the egg shells about 3/4 full. Gently knock on the egg 2-3 times.
6. Bake in a preheated oven of 180C for about 20mins or until "egg" is baked.
7. Remove from oven, set aside to cool. Once cool, gently peeled off the shells.

8. Decorate the "chicks". 
    You can refer to this post for my previous attempt in the Chick Eggs.
    Otherwise, you can use black sesame seeds for the eyes and the little heart     shaped candy for the mouth as shown in my picture.

Note:
Do remember to remove the white lining from the egg shells, washed them thoroughly. I had also boiled the eggs with some salt for about 10 minutes to sterilized them. Allow the egg shells to dry completely before using them.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, March 30, 2015

Prawn Fritters [30 Mar 2015]

I remembered my mum used to make these for us when we were young. But I hadn't came across these ever since then.

I do like mine with lotsa prawns and of course, these prawns fritters are best eaten when warm!!! Dipped them into your favourite chilli sauce and enjoy them :D


I had adjusted some of the ingredients to my own preference, to the Hubby and the kids' preference. I omitted the mixed vegetables as hubby DID NOT like vegetables at all... so I had minimized the greens in these prawn fritters instead...


☆ Prawn Fritters ☆
(Recipe as inspired by Agnes Chang, Mixed Vegetable Prawn Fritters)
(Modified to my own preference)



Ingredients

150g plain flour
1 tsp baking powder
2 eggs, lightly beaten
100ml water

(A)
100g mixed vegetables (1/2 carrot, diced)
1 big onion (1/2 big onion, diced)
(few stalks of spring onions, diced)
150g shelled prawns (200g shelled prawns, diced)
2 tbsp dried shrimps, soaked & pounded (omitted)
1 tsp salt
1/2 tsp pepper



Method:

1. Sieved the flour and baking powder into a mixing bowl, add in the beaten eggs and water, stir in one direction till smooth.

2. Add in (A) and stir till well combined.

3. Heat up the oil and drop a tablespoon full of batter into the hot oil and deep fried (using medium heat) until golden brown.

4. Dish & drain out the oil.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, March 27, 2015

无锡排骨 Wuxi Spare Ribs [27 Mar 2015]

Now I cook everyday...almost every day... thinking of my daily menu plus the food that the fussy little ones will eat.

Sometimes it could be a real challenge to introduce new dishes to them... (*sigh)

In fact, today I was rather aimless and I did not know what to cook for dinner... Having some spare ribs in my freezer, I decided to try out this "Wuxi" Spare Ribs (无锡排骨)


The spare ribs were first being marinated for at least 2 hours (or overnight if you have more time). They were being deep fried into pale golden color. After which, these spare ribs, together with the red distillers' grain (which had given the spare ribs a beautiful red color), will be simmered for at least 45 minutes or more till the sauce had thickened up.

These spare ribs were ultimately so soft that the meat will come off very easily from the bones. With the tangy, sweet thickened sauce...oh boy...they were just yum yum yummy!!!

Well, at least the big guy enjoyed this dish very much rather than the kids... :p


无锡排骨 Wuxi Spare Ribs▪
As inspired by Boon's Secret Recipe with modification




Ingredients


400g spare ribs
6 slices old ginger
2 stalks of spring onions (chopped into length of 5cm)
1 tbsp of red distillers' grain (红谷米)

Marinade

1 tbsp light soy sauce
1 tbsp chinese cooking wine (绍兴酒)
1 tbsp corn flour

Seasoning

2 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp Chinese cooking wine
1 tbsp sugar
350ml water


Method:

1. Marinate ribs for at least 2 hours or best overnight.
2. Heat wok with oil to deep fry the marinated spare ribs until pale golden. Remove and drain off excess oil.
3. Heat up a clean pot with 1 tbsp of canola oil. Sautè ginger and spring onions until fragrant. 
4. Add in the spare ribs and stir well.
5. Add in water, red distillers' grain and the seasoning.
6. Bring it to boil and lower the heat. Simmer for about 45 mins or until the sauce has thicken up.
7. Dish up and serve.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, March 26, 2015

Rainbow Chiffon Cake [26 Mar 2015]

The kids had been bugging me for this Rainbow Chiffon Cake. I had been feeling so tired & lazy, plus the weather was so hot recently.

Thinking that there wasn't any snacks for school tomorrow, I decided to buck up a little. Having cooked lunch for them, I started baking this Rainbow Chiffon Cake for them.

They would be so thrilled when they see this cake, I hope...


Clearing a lot of expired baking items from my shelves previously, I hadn't had much "colors" left, except for my usual permanent residents of pandan paste, vanilla essence and strawberry paste.

Today, I had put 4 different colors instead of my usual 3 color portion. And as you can see, I am rather weak with my portion division. Nevertheless, the chiffon cake came out beautifully and most importantly, the kids were enjoying them now.


Just a gentle reminder to be "gentle' with your "colors" otherwise, the chiffon cake will not turn out beautifully.

My past bakes on the same recipe:
Rainbow Chiffon 19 Aug 2011
Rainbow Chiffon 20 May 2013




Rainbow Chiffon Cake
As adapted from Kevin Chai



Ingredients

Egg Yolk Batter

6 egg yolks
4 tbsp canola oil
60ml milk
1/2 tsp vanilla essence
50g caster sugar
110g self raising flour
colorings

Egg White Batter

6 egg whites
1/4 tsp cream of tar tar
100g caster sugar



Method:

1. Combine egg yolks, cooking oil & milk, vanilla essence, sugar. Mix well.
2. Sift in the flour to form a batter.
3. Beat egg whites & cream of tar tar. Gradually add the sugar and beat till stiff peak.
4. Fold in the egg yolk batter with the egg white batter.
5. Divide into 3 or 4 portions & mix them with colors.
6. Pour the colored batters into a ungreased pan by sequence.
7. Bake in a preheated oven at 180-200 degC for about 30-40 mins.
8. Remove from oven, invert the cake until cooled completely.



Do link back to MiMi Bakery House if you have used any information as published in this blog.