ABC (apple beetroot carrot) Juice

Try this Juice first time at Old airport Rd Hawker centre.  Bahasa Klik SINI
Beetroot has been linked with better stamina, improved  blood flood and lower blood pressure. It is also said that drinking beetroot juice increases blood flow to the brain in older people, which may be able to fight the progression of dementia. Beetroot has a sweet and earthy taste , that's why it's so difficult to persuade my family member to eat it, but by blending it with apple and carrots, It taste yummy.

Yield 2 cups
400 G beetroot, skinned
4 apples
2 carrots

Method :
1. Wash all the fruits, cut into chunk
2. Blend all of them with a Juice extractor, n drink immediately.

Drink Moderately.

notes : Side efefcts of eating  too much beetroot

- It can turn urine pink , which can be mistaken for blood in urine
- If you get kidney stone because of too much calcium, you may be advised to cut down on oxalates in your diet. Beetroot is just one food which contains oxalates, which prevent calcium from being absorbed by your body allowing it to build up as stones in the kidney.

Red velvet cake

Layered red velvet cake

Yield one 8 X 6 -inch , 4-layers cake, Bahasa klik SINI

For the cake:
dry ingredients:
180 g cake flour 
140 g  sugar
1/2 teaspoon baking soda
1/2 tablespoon cocoa powder
1/2 teaspoon salt

Liquid ingredients

liquid ingredients:
1 whole egg + 1 yolk ( egg's weight about 60g including the shell)
150 g butter, melted, set aside, let it cool down
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon white distilled vinegar

300 g beetroot, skinned plus 100 ml water
 

For the frosting:  Click HERE

Preheat oven to 350°F. 170 C

1. Blend the beetroot and 100ml of water together. Put the puree in a strainer and sieve out the liquid. Pour the liquid into a small pan and boil over a small fire, until it thickens and evaporates to about a tablespoon.

 
2. Sift together the dry ingredients (flour, sugar, baking soda, cocoa, and salt into a medium bowl).

3. Beat liquid ingredients in  a large bowl with an electric mixer until well combined, check the colour, is it red enough for your taste?(Note: If the colour of the liquid is not a deep enough red for your tastes, add red food colouring until satisfied.) .

Batter

4. Add dry ingredients and beat until smooth, about 2 minutes.

5. pour into a  16 X 12 inch Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 8-10 minutes. Let cakes cool 5 minutes, invert  onto a cooling rack. Let cakes cool completely.divide the cake into 4 equal parts (8 X 6-inch each

6. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting.
You may also set remaining layer on top level, and sides. 


**Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.

7. Chill for 2 hours to set frosting.

8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and before making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.

Cream Cheese Frosting

Cream cheese frosting for red velvet cake   , Bahasa klik SINI
120 g  cream cheese, softened
120 g  unsalted butter, softened
1 teaspoons vanilla extract
115 g confectioners’ sugar
1 pinch of fine salt
Method:

Beat cream cheese, butter, salt and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes, cover with cloth 

cold ramen

 

1 bundle of dried ramen, Bahasa klik SINI
1 tsp of  Hyoshiro gomen tsuyu (sauce dip) , dilute with 6 tsp of cold boiling water
ice for washing the ramen

method:
1. boil according to the instruction on the packet*
2. pour the cooked ramen on the ice, and stir it ( wash it in the ice) for 3 minutes, put the cold ramen into a serving plate, pour the sauce dip, garnish with seaweed, serve clod.

*Different brands of ramen require different boiling time

Yin n Yang cupcakes

Yin and yang cupcake

Yield 8 cupcakes ( diameter 8 cm cupcake holder) for Bahasa klik SINI
White Batter: A
60 g unsalted butter
50 g icing sugar
1/2 tsp pure Vanilla
50 g egg ( about 1 whole egg)
65 g all purpose flour
5 g potato starch
1/2 tsp baking powder
50 ml fresh milk, I use "Pura"


Brown colour batter

Brown butter :B60 g butter
65 g icing sugar
50 g egg ( about 1 whole egg)
50 g all purpose flour
20 g cocoa powder
1/2 tsp baking soda
50 ml milk

Method:
1. Preheat the oven to 180 Celsius.


Beated butter with icing sugar

2. Cream the butter, add in icing sugar and vanilla, beat until light and creamy, add in the egg, beat until well combine.


Beated butter, icing sugar and egg

3. Mix the dry ingredients, flour, potato starch and baking powder, shift 1/2 part into the batter, and fold in.
4. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.

white batter inside cupcakes holders

5. pour the batter equally  into 8 cupcakes holders

Brown butter pour into  piping bag

6. prepare the brown colour batter. Cream the butter, add in icing sugar, beat until light and creamy, add in the egg, beat until well combine.

use a cup to hold the piping bag, if you do it by yourself

7.  Mix the dry ingredients, flour, cocoa powder and baking soda, shift 1/2 part into the batter, and fold in.
8. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.


Kee-seal piping bag

9. scoop the batter into a 12 inch disposable piping bag, I use "kee-seal", cut the end of the bag n dip the opening inside the white batter, and squeeze in the brown (B) batter until it reach 2/3 of the cupcakes holder, stop and continue with the rest of the cupcakes.

Fill the pipingwith all brown batter

dip the piping bag inside the white batter and squeeze

white n brown batter, ready to put into oven for baking

 10. Bake for 18 minutes, the first 10 minutes on the middle shelf and remains 8 minutes on the buttom shelf or until a skewer comes out clean when inserted in the centre of the cupcakes. Transfer to a colling grid to cool.

freshly bake Yin and Yang cupcakes

Tembro

This is a deep fried finger food, original recipe  should be call Combro as the filling is contain of "oncom" I think :D , But since there is no Oncom in Singapore,  I use tempe instead. So let's call it Tembro. Bahasa klik SINI

 Yield 20 pcs

Dough
400 g Cassava, chop finely in a chopper, squeeze out about 50g of the juice.
100 g grated coconut
1/4 tsp fine salt

Filling:
finely chopped ingredients:
30 g shallot
10 g garlic
1/4 tsp salt
2 tbsp oil

200 g Tempe, finely cut
1 tbsp dried prawn powder
7 pcs green chilly, finely cut
1 red  big chilly, finely cut
100 ml water

500 ml oil for deep fried

Method:
Prepare dough - Mix Cassava, coconut n salt, set aside

Prepare the filling
1. Heat up the wok at medium heat, pour in 2 tbsp oil ,  saute finely chopped ingredients.
2. Add in Tempe, dried prawn powder and chillies ans toss evenly. Add in water, stir-fry for 20 minutes . Remove, divided into 20 equal portions
3. Divided the dough into 20 portions
4. flatten into round wrappers, about 8 cm in diameter
5. put 1 portion of filling into each wrapper
6. fold wrapper n seal into oval shape, or any shape that suit you.
7. heat up 500 ml oil, using medium heat, low down a wooden shopstick, if bubble come out from the wooden chopstick, it means the oil is ready to be used.8. deep fried the 'tembro'  under medium heat  until golden brown , serve hot.

Tau Huay ( Almond tofu dessert)豆腐花

Bahasa KLIK SINI
Tau huay is one of my daughters favourite dessert. It can be easily found in Singapore.Traditionally  Gypsum powder or shi gao is added into it.  Gypsum has been having some bad rep for being the cause of kidney stones.
By making it yourself, you can decided what ingredients you wanna put it. I use agar-agar as a setting agent.
Yield 8 small cups





























Ingredients :
100 g dry soyabean, soak overnight, take out the thin skin.
50 g almond
1 litre of water
120 g sugar, if you like sweeter you may add up to 150 g
2 g  agar2 powder, white colour. I use 'swallow globe' brand

Methods:
1. pour into a blender soaked soyabean, almond and water. Puree over high speed for 3-5 minutes.

































2. Using a muslin cloth ,strain the puree  into a pan.
3. add sugar and agar-agar, bring to the boil, stir occasionally.

4. let it cool for 10 minutes, in the meantime, spoon out any bubble or skin that might appeal.
5. slowly lower to the serving bowl. Leave it for 10 minutes. Put into the refrigerator for 1 hour. Ready to serve cold