Category: My Kitchen

Was given with some dragon fruits few weeks back and the texture and the colour were turning almost everyone off. I thought why not make dragon fruit jelly? At least it will be easier to eat than eating the whole thing just like that.

So I did… All ingredients were roughly estimated, well… I’m not the kind that can stick to a recipe ;p. If you want it to be sweeter add more sugar. As for the jelly(agar-agar) strip and water, I just followed the instructions on the packaging; as for the dragon fruit, I just use the whole dragon fruit, small one.

1. Boil the water.
2. Add in the jelly(agar-agar) strips.
3. Let it dissolves as much as you can.
4. Add in sugar, up to how sweet you want it to be.
5. Stir until the sugar dilutes. If there’s still some strips that can’t seem to dissolve, just scoop those out.
6. Add in partially/completely mashed dragon fruit. You can also opt to have it in cubes. It’s up to you.
7. Stir for a while until it boils.
8. Off the fire and transfer to the tray for cooling.
9. Once it’s cooled, place into fridge.

The colour is so strong! It’s natural colour so you don’t have to worry. I think you can use this colour for tang yuen or even cakes or cookies rather than using those artifical colourings. It even stained my fingers and took a while to get rid of the colour.

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.