Wednesday, April 29, 2009

Banoffi Pie

Dear Foodies,

This is one of the simplest of desserts I've ever made those days. One of the sweeetest, too! I still remember trying out the recipe for the first time in Bristol. Ah! One will always remember one's first time falling in love. It's sweet when one's in love but then........Ouch! the heartache.......

8 oz butter
6 oz digestive biscuits (crushed)
6 oz caster sugar (reduce sugar if too sweet)
1 can condensed milk (small can)
2 bananas (sliced)

Melt 3 oz butter.
Stir in crushed biscuits.
Press into base and sides of a springform pan (8 inches/20 cm) (loose-bottomed for easy disassembly)
Heat remaining butter and sugar in an until melted.
Add condensed milk.
Stirring continuously.
Bring to a gentle boil for 5 minutes to make light golden caramel.
Pour this dulce de leche over biscuit base and allow to cool.
Arrange sliced bananas on top.
Serve with whipped cream and chocolate shavings.

Hey Presto! Sweets for my sweet! 

Alternatively, you can boil the condensed milk can (whole, unopened) in water for 3 hours to make the dulce de leche. But I think this method is too time-consuming...........and energy-consuming too! Save energy & the environment!

Not for those who count calories! Again, photo is googled. I will post original photo when I get to make this sweetlicious dessert.

Tuesday, April 28, 2009

Rock Cake

Dear All,

This is the first ever cookie recipe that I tried out when I was in the UK. It was my first time baking on my own. Actually I had helped my mum  baking biscuits before for Eid ul Fitr when I was a kid. I have fond memories of that. My mum usually started baking "kuih raya" 2 weeks before Eid..... usually after "sahur" (eating before the break of dawn) during Ramadhan month. By the time the cookies are ready, I can't eat them until time to break fast at 7pm later that day. You can imagine the anticipation! I think that was when I started to have the inclination to bake. Thanks Mum!

Btw, this is the recipe for Rock Cake. It's a's more of a biscuit than a cake.
8 oz self-raising flour
4 oz margarine
4 oz sugar
1 egg
50g mixed fruit
1 tbs milk

Mix flour & sugar.
Rub margarine until appears like breadcrumbs.
Beat egg and add into mixture & knead.
Divide into small mounds on lightly greased baking tray.
Bake at Gas Mark 6 for 12-15 minutes until golden brown.

Yes Gas Mark 6! In the UK at the time, most ovens use Gas Mark. It means nothing if one does not know the conversion to temperature.

Lesson of the day:
This is the conversion of Gas Mark to temperature.
Gas Mark Celcius Fahrenheit
1 140 275
2 150 300
3 160 325
4 180 350
5 190 375
6 200 400
7 220 425
8 230 450

A conventional oven can reach only such temperatures. You can't go higher than that unless you happen to have a tandoori oven which can reach a temperature of 900 degrees Fahrenheit (480 degrees Celcius).

Now you are in the know!

Monday, April 27, 2009

Cassata Ice Cream

To all the followers of Chef Michel's Cooking Blog,

Hi All!

I have been busy lately........ and so the infrequent blog posts. So I have an idea! I am gonna post recipes that I have previously tried long, long time ago when I was studying in the UK................. I mean really long, long time ago.
To start off, this is one of my all-time favourite ice cream recipe. I have not made this for a long, long time. As I remembered it, it was simply scrumptious! YUMMY!

To make a Cassata ice cream, you need:
2 eggs (separated)
3 oz icing sugar (or less)
125 ml whipping cream
2 oz dark chocolate
2 tbs cocoa powder
1 1/2 tbs warmwater

Method: (you will need an electric beater...or else you will have a sore arm)
Beat egg white until firm peaks formed.
Beat in sugar gradually.
Whip cream until soft peaks formed.
Fold in egg white & sugar mixture.
Melt chocolate over boiling water.
Remove from heat & stir in egg yolks.
Combine cocoa powder with warm water.
Stir into choc/yolk mixture.
Then add into cream mixture.

As I remembered it, it was quite an easy recipe. Actually, looking at the photo it makes me wanna try it out again!

Photo used is googled. I will post a photo if and when I get to try out this recipe again.

Monday, April 20, 2009

Lala Revisited

It has been a while since my last blog post. It has been busy at Regency Specialist last month with late nights with no sleep at all. So cooking is set aside for a while....however I miss trying out new recipes. Last weekend, my parents whom I have not met for quite some time (because of work!) came down to Johor Bahru for a visit. We had Sunday lunch at my house. My wife was the chef of the day. The menu is chicken kurma, lala with Tahi chili sauce (the
pièce de résistance) and steamed (actually microwaved!) baby pak choy with oyster sauce. The lala was a hit with my family. 

For the recipe, click this link:

The vegetable recipe is quick and easy to prepare.
Wash & trim the stump.
Arrange half in a microwave-proof container.
Add oyster sauce & vegetable oil.
Arrange the other half on top.
Sprinkle some fried onion.
Blast in microwave for a few minutes.

Voila!....and Bob's your uncle!