Category: My Kitchen

Hi there! If you are thinking about watching some dramas here, I have to disappoint you because there won’t be any but there will be yummy cake recipe for you. If you are deprived of dramas, I can suggest that you visit xiaoli.cc for more dramas. *LOL*

Click for full pictorial instructions:
Remember I went to Anna Cake Training Centre for free demo with My Privilege Book coupon?

What I’m going to share with you will be a bit different from the pictorial instructions as during the demo, some ingredients were not included. Instructions given were slightly different too.

Cake ingredients:
Soybean milk 163gm
Salt 1/4tsp
Salad oil 125gm
Lemon juice 10gm
Baking powder 5gm
Cake flour 200gm
Egg white 500gm
Tartar powder 1/4tsp
Sugar 250gm

Filling ingredients:
Fresh milk 140gm
Instant custard powder 50gm

Remember to pre-heat oven.

Instructions:
A:
1. Pour soybean milk into mixing bowl.
2. Add salad oil.
3. Add salt.
4. Add lemon juice.
5. Mix well.

B:
1. Add baking powder and cake flour into the mixture.
2. Mix well and set aside.
3. Add egg white, tartar powder and sugar in new mixing bowl.
4. Beat till stiff.

C:
1. Combine about 1/5 of the mixture B with mixture A.
2. Mix well.

D:
1. Mix the rest of the mixture B with mixture C well.

E:
1. Pour into 2 baking trays. make sure they are smooth out and the batter fill both tray.
2. Bake in oven with 160 degree celcius for 16 minutes, heat setting from top and bottom or until golden brown.

F:
1. While it’s baking, prepare the filling. Mix fresh milk and instant custard powder and set aside. You can also opt for jam, cream, red bean paste or anything you like for the filling.

G:
1. Remove baked cake from oven and cool at room temperature before adding filling or deco.
2. Spread filling from F evenly on top of one the cakes.
3. Place another cake(baked side down) on top of the cake with filling.
4. You’re done!

If you want to decorate it with icing, whipped cream or anything, just go ahead, be creative.

According to Anna, this cake is very healthy cake. You don’t have to worry much about fat and cholesterol. Happy trying.

I baked a marble cake few weeks back. The lazy me went to bought the cake mix instead of sourcing out the ingredients myself hahaha…

This is the cake mix I bought, Nona Marble Cake Mix, you only need to add 4 eggs. The rest of the ingredients are already pre-mix and all in the box. It cost me RM7+. I just follow the instruction on the box.

Beat the margerine with egg then add on the flour. Mix well using high speed.

Place half of the mixture to another bowl and mix the cocoa powder.

Now, you got two colours of batter, layer them. I just followed the box’s instructions(misinterprete it) *LOL* It turned out become layer cake istead of marble cake hahaha… You will see later.

Don’t be fool by the marble pattern 😛 It’s just my bro took those batter that stucked to the bowl and “draw” on the yellowish layer hahaha… Since our baking tray is small, we put some into the cupcake cups.

Place in the oven with 180 degree Celcius, 45 minutes! GOSH! In fact, 15 minutes is more than enough! Since my convection mode was not really in good condition already, I opt for another mode. I thought it will required 45 minutes also -.-” I stoped it at about 20 minutes plus later because it seemed drying up. Ended up… Stone marble cake! Or I would stay stone layer cake hahaha… If I didn’t check on it, it would be BLACK!

Shouldn’t layer the batter like this, should have the first original batter as the base, then add on some cocoa batter on top without spreading it as a layer but just random spots, then pour the original one again, then cocoa one again, so on and so forth. After that, poke the skewer into the batter and “draw” in zig-zag motion. If you have it one layer of original batter, another one layer brown so on and so forth, there is no way you can “draw” any pattern at all and ended up like this.

As for the one in cupcake cups, they were just all right just fail in the pattern ;p. I used another oven for this. The normal oven, not the “high tech” type like the earlier one. For this, it really needs about 45 minutes.

So… Hahaha… My failed marble cake. This is even made from cake mix summore. What a shame hahaha… I never bake one successful cake so far hahaha… Cookies are easier 😛

Bought this few months back from Ta Kiong with my sister. It would be expired in a week or so therefore they were selling it cheap. We decided to buy and try it.

We didn’t have low fat milk or any ready-milk, so my sis used full cream milk powder to make the milk for it.

Basically nothing hard to do. Just follow the instructions at the back of the packet and you are ready to eat it! Of course if you want to add extra ingredients in such as mushroom or meat, it’s up to you. You can add them in when it’s almost boil.

The result… Hahaha… What is the first thing that come to your mind when you see this? ;P Pretty yucky don’t you think *LOL* Taste wise, hmm… Not very bad, pretty creamy, cannot eat too much. The packet could be shared among 4-5 persons but only 3 of us ate the whole thing and with the texture and the colour, it really didn’t help much hahaha…

Scotch Haggis, traditional haggis in a skin but it’s more like traditional haggis in a plastic. My sis bought this from UK because her friend told her it’s nice *LOL* My mom decided to cook it few weeks back and we were thinking it might be some kind of sausage, who knows when we opened the can, OH DEAR! How do we eat this?!?!

We quickly did a search on the net and found this in wiki:

Haggis is a traditional Scottish dish.

There are many recipes, most of which have in common the following ingredients: sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach for approximately three hours.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.” (p592)

Most modern commercial haggis is prepared in a casing rather than an actual stomach.

Ok… What’s next?!?!

We searched for the recipe *LOL* Still ended up confused as we didn’t have all those ingredients and my dad won’t want to eat anything “new” if you get what I mean 😛 So we decided just to heat is by steaming it and cut it open and eat the inside just like that. It doesn’t look very appetising don’t you think so? Hahaha…

It tasted like combed beef hahaha… FYI, this is made in Scotland and it’s from all the parts of pork 😛

Anyway that’s our adventure with haggis. Here’s some ways to serve Haggis in case you still don’t get, got these from caledoniankitchen.com:

At many Bed and Breakfast establishments in Scotland, haggis is served for breakfast as a part of the wonderful “Full Scottish Breakfast”. You can usually find eggs, porridge, bacon, haggis, black pudding, kippers, tomatoes, scones, pastries, toast, as well as all the great jams and marmalades Scotland is famous for in that tremendous breakfast. Additionally, Haggis goes beautifully with scrambled eggs or over toast points on a more continental style of breakfast.

Got the free demo class coupon from My Privilege Book and I went to the free demo with my sis. One person needs one coupon, so I asked for another one from Jimmy. Annna.net(has to use this as the owner of the training centre is also Anna *LOL*) was supposed to be joining us as promised months back but she got something to do last Saturday so I went with my sis.

It was not easy looking for the place. I’ve never been to that area *LOL* Asked around and I still didn’t really get how to go there. At the end my father told me how to go there from Kuching Specialist direction and I tried my luck and finally found it! Same row as Sahara Cafe, Eastern Times behind it, and there’s a J&J something-something, not the J&J Cafetaria though. I didn’t know all these places so with the instructions I got, it’s all not that helpful hahaha…

I went there from Kuching Specialist direction instead of from Friendship Park like many people told me. Drove straight up, ignored the first junction(Canna 2) on the left, go straight up and see the second junction(Lorong 2) on the left, turn into this junction and then drive until another junction on your right and turn in. You will see a big market and shops there, it’s located at one of the blocks, very easy to find as it’s not a big commercial centre.

We went in, then we were required to pay RM5 for the ingredients and we would be given takeaway. We were given with the list of recipes, there’s no instructions there, you have to write them down yourself.

I took photos of the workstation with my phone.

After I took the picture on the right, she said that we were not allowed to take any photos during the demo, we could only take the photo of the final product. So… I had to keep my phone and concentrate on what she’s teaching.

The demo for last Saturday was Mango Pudding(not in the photo, forgot to take photo of it), Taiwan Tofu Cake(right), Wholemeal Banana Cake(middle), and Fruity Jelly(left). These were what we got to bring home but in very little portion *LOL* We did eat there as well. Very delicious 😉

I thought it would last from 2pm-5pm but it ended at around 3.30pm. WOW! So fast, 4 recipes done in such short hours, that’s what you call multitasking. Just for one recipe I could spend one whole afternoon to do it and this? Less than 2 hours! WOW! Impressive.

Anna is very friendly woman and she got a lot of achievements under her belt. She provides training for those who are interested in baking. I observed the way she taught her students during the demo as she was doing two tasks at the same time, demo and teaching, she’s really good. She doesn’t spoon feed you but encourage you to discover everything along the way by practical and asking questions. To complete the course, if you are taking once a week class, it will take you 1 year to complete the whole course to get your certificate; if you take up full-time course, it would be about 4-6 months.

I’ll share the recipes with you when I’m free, they are very easy to do 😉