Monday, November 29, 2010

Pecan Butter Cake


Pecan Butter Cake

250g butter
200g castor sugar
6 large eggs
1 tsp vanilla essence
300g self raising flour (sifted)
1/2 cup - evaporated milk
100g pecan
Method:
1. Cream butter & sugar untill light & fuffly.
2.Add vanilla essence.
3. Beat in eggs one at a time untill well combined.
4.Fold in shifed flour & milk alternatively.
5. Pour to 8 inch pan & bake for 160C for 1 hour.

Sunday, November 28, 2010

Salmon Sushi, Fried Belly Salmon and ABC Soup

Yesterday dinner :- Fried belly salmon with garlic rice and sushi salmon.
Tonight dinner : ABC soup (pork , potato, big onion, tomato, carrot and sweet corn)

Saturday, November 27, 2010

Banana Pie




Pie Crust
2 tablespoons sugar
3/4 teaspoon salt
450g all-purpose flour
250g butter
cold1/4 cup cold water or cold mil
Banana Filling
8 medium banana, peeled and sliced
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoon water

Instructions
1. Combine the banana, sugar, cinnamon, and lemon juice in pan. Mix well to to boil for 1-2 minute and put aside until crust is ready.
2. To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Separate the dough into two even lumps, then gently squeeze each into a disc about 1-inch thick. Wrap each in plastic, then refrigerate for 30 minutes.
3. Divide in half and shape into a ball. Roll dough on a floured surface. Line pie plate with half of the dough.
4. Fill pie plate with the banana mixture.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat ovon and bake at 200c for 35-40 minutes.

Saturday, November 20, 2010

Recycle

I was asked to give Susan this empty tin after finish using it. I thought she needed it for gardening purposes and so, I didn't bother to clean it for her. Sorry for that! Few weeks later, Susan gave me a surprise gift!

This was what she did to the useless tin, she transformed it into a beautiful & cute multi purpose container.
Wow! Indeed what magical hand she has. Thank you very much for this wonderful gift.



and this creative tag was done by her too. Must learn from her.



Tuesday, November 16, 2010

Sunday, November 14, 2010

Fried Red Beancurd Chicken


Marinate chicken (1 whole chicken ) with 4-5 pcs red beancurd + 1 tbs sugar +1tsp pepper + 3 tbs corn flour + 2-3 tbs light soya sauce.

Deep fried chicekn in hot oil till golden brown.

Saturday, November 6, 2010

Chicken Pie

Pie Crust
4 teaspoons sugar
2 teaspoon salt
650g all-purpose flour
350g butter
1/2 cup cold water

Filling
500g Chicken breast - cut into cube
2 big onion - cut small pieces
1 tin button mushroom - cut into small pieces
100g Fresh mushrrom - optional
3 tbs corn flour
1/2 carrot - cut into cube
300 ml milk
200g Campbell's mushroom instant soup
1 tbs chicken stock
1 tsp pepper

Method:
Prepared Filling.
Fried onion, carrot till fragrance. Mix milk with Campbell's instant soup, pepper,chicken stock. Pour into onion & carrot and to boil for 2 minute. Add in mushroom & chicken till cook and put aside.

Prepared pie skin.
1 To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Wrap dough in plastic, then refrigerate for 30 minutes.
2 Grease 12 tarts mould with butter .
3.Roll on the pastrie about 5mm thick on a floured work top (do not stretch the pastry) and divide in 12 portions dough and shape into tart mould.
4. Fill pie tart with the chicken filling.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Fold the edge of the dough under itself, pinching to seal. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 30 -40 minutes.