Wednesday, December 19, 2007

Mini Chocolate Chip Banana Cake

This choc banana cake is nice and soft with a lovely banana flavour. The recipe is from my niece Jessica who baked it in her cookery class in school. When it comes to icing I believe in the minimalist approach as cakes by itself is already full of calories without topping it with even more.

Chocolate Chip Banana cupcake

Makes 10 cupcakes

50 gm butter (melted)
90 gm sugar
1 egg
1 tsp vanilla essence
130 gm flour
1 tsp baking powder
½ tsp baking soda
¼ cup milk
1 banana, mashed
¼ cup chocolate chip

Tuesday, December 11, 2007

Russian Fudge

A fudge that is rich and creamy. If you have a sweet tooth, you will like this treat. I normally double the recipe. Great as a Christmas gift.

Russian Fudge
Makes about 36 pieces

3½ cup white sugar
125g butter
3 Tbsp golden syrup
125ml milk
½ tsp salt
200g sweetened condensed milk (½ a standard can)
2 tsp vanilla essence

1. Place all ingredients except the vanilla in a medium-heavy saucepan.

2. Warm over a gentle heat until the sugar has dissolved.

3. Bring to a gentle boil and cook for 15-20 minutes until it reaches the soft-ball stage* (120C)

4. Remove from the heat and add the vanilla

5. Beat (I use a electric mixer) until the fudge is creamy and thick and has lost its gloss.

6. Pour into a greased 20cm cake tin (I use a tray).

Tuesday, December 04, 2007

Ngau Yoke Yuen ~ Springy n' Bouncy Beef Balls

I have made these umpteen times and they have always turned out bouncy. However cooking is not always smooth sailing and I have to confess that I did 'muddle' up the steps once and the ngau yoke yuen did not have even a hint of a 'spring'.

Chinese Bouncy Beef Balls
It is not so much the ingredients that makes the beef balls springy but the process of making it. If you do try it please follow the instructions very carefully. I have videoed the whole process to make it easier to follow as well as to remind myself of the steps so that I won't muck up ever again.

As the meat is minced to mush, the cut of beef is not important. I have used chuck, bolar, blade and even rump steak.

Makes 35-45 beef balls

560 gm beef, cut to small pieces

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1¼ tsp baking powder
½ tsp kan sui (lye or alkaline water) {optional}

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