Tuesday, June 30, 2015

Pineapple Curry


1/2 a pineapple, cut into small chunks
1 large tomato, cut into wedges
salt & palm sugar, to taste
fish sauce, to taste (replace with light soy sauce for vegetarian dish)
1 tbsp lime juice, or to taste
1/2 cup coconut milk
about 1/2 cup water
about 2 tbsp cooking oil
coriander leaves, for garnishing
2 tbsp crushed peanuts, for garnishing

Pounded Ingredients:
3 tbsp chilli paste
150g shallots
50g garlic
40g tumeric
40g galangal
3 coriander roots
3 stalks lemongrass
6 candlenuts
1 stalk torch ginger flower (bunga kantan)
2 kaffir lime leaves, shred finely
2 tbsp dried shrimps, washed and soaked to soften (omit for vegetarian dish)

  • Heat oil in a saucepan over medium-low heat and fry the pounded ingredients until aromatic.  
  • Add in pineapple chunks and tomato wedges.  Fry for a minute, then add in water and coconut milk.  Bring to the boil and simmer for about 5 - 10 minutes under low heat.  
  • Mix in lime juice and add salt, sugar and fish sauce to taste. Turn off heat. Stir in coriander leaves.
  • Before serving, sprinkle crushed peanuts over the curry.  Served hot with steamed rice.

Thursday, June 25, 2015

Chocolate Sponge Cake With Cream Cheese Frosting

... soft and spongy texture ...

A recipe adapted from Tested & Tasted

32g rice bran oil
20 dark chocolate melts
4 whole eggs (216g without shells), room temperature
1 egg yolk (17g), room temperature
90g caster sugar
1/2 tsp salt
20g honey
105g plain flour
1/4 tsp baking soda
10g cocoa powder
20g fresh milk

Cream Cheese Frosting:
110g cream cheese, softened
3 tbsp icing sugar
3/4 cup thickened cream
1/2 tbsp lime juice

  • In a small saucepan, heat up oil and then add in chocolate. Stir the chocolate until fully melted.  Set aside.
  • Sift plain flour, baking soda and cocoa powder together.  Set aside.
  • Preheat oven to 180 deg C.  Line the base of an 8" round cake tin.
  • Beat whole eggs, egg yolk, caster sugar and salt until it doubled in volume. Then add in honey and continue to beat until pale and thick (ribbon stage).
  • Add flour mixture and milk alternately over the egg mixture in two batches, beginning and ending with flour mixture. Mix on low speed until just blended.
  • Take one-third of the batter and mix into the oil mixture. Then pour it back into the batter and fold gently to combine.
  • Pour batter into the prepared pan and bake for about 40 minutes or until cake is done.
  • Immediately after removing the cake from the oven, drop the pan from a height of about 20cm (this is to prevent the cake from shrinking).
  • Leave the cake to cool in the pan for 10 minutes then remove from the pan. 
  • To make the frosting:  Using a stand mixer, whisk cream cheese until smooth.  Add in icing sugar and lime juice; whisk to combine.  Then add in cream and beat until frosting is thick.
  • To assemble and frost:  Using a serrated knife, slice the cake into two layers. Sandwich the two layers with half of the cream cheese frosting and spread the remaining frosting over the top.  Grate chocolate over the frosting before serving.

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