Pucuk Manis or Mani Cai Leaves with Egg

Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜).  I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams.  It may look a lot but once you cook it, it will be wilted and it won’t be that much.  I have not cooked sayur pucuk manis for a very long time.  We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K.  The recipe that I’m going to share is Pucuk Manis with egg.

Ingredients:

A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1 egg
1/2 cup of water

For washing leaves:

1 tablespoon white vinegar
1 teaspoon of salt

Method:-

1. Remove all the edible leaves from the pucuk manis stalks and discard the stems

2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes.  During washing squeeze the leaves and drain well.

3. Preheat the frying pan, add in cooking oil until it heats up.  Make sure cooking oil is not too hot or else you will burn your garlic.

4. Add in minced garlic and cook until it turns a little bit brown.

5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.

6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.

7. If you like wolfberries, you can also put this in before you turn off the heat.

8. Serve it on plate

Note: this is how it looks like once you have completed your cooking. Photo was taken from http://www.foodspotting.com/find/best/manis/in/The-World

Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from http://bakingproject.com/2008/04/06/soup-with-pastry-top-hat/.  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.

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Ingredients:

  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.

Slide1

This is the ready made pastry.

pastry.JPG

Ready to be baked. I put 2 layers for the extra puff.

soupinmug.JPG

After 15 minutes :

soupinmug2.jpg

Japanese Cheese Cake

i’ve been dreading myself to try and bake a Japanese Cheese Cake after eating some of it during the Hari Raya festival at my grandma’s house.  it was so soft and melt in the mouth and not like the ordinary Western cheesecake that is so full of cheese.  then, i browsed through the website and found a very interesting tip and trick of how to bake a Japanese Cheese Cake.  here’s the recipe for you to try or click this website to know more:http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html

Japanese Cheesecake – Tips & Tricks


Recipe (reprinted here from my old post, and originally from Diana’s Desserts)
– 140g fine granulated sugar
– 6 egg whites
– 6 egg yolks
– 1/4 tsp cream of tartar
– 50g butter
– 250g cream cheese
– 100ml fresh milk
– 60g cake flour (can also use plain flour)
– 20g corn flour
– 1/4 tsp salt
1.Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan withgreaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage … although I never do, and it has never seeped! ;)4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Now, for some extra tips. These work for me, and I hope they work for you too! 🙂

Tip #1 : Beating the egg whites

You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a “foam sponge” texture when I do this (as you see in the first photo). When I beat on high throughout, I tend to get larger air bubbles, resulting in texture that looks like this:
Tip #2 : Sieving the cream cheese batter
This is totally optional, but because I am anal a perfectionist, I want a lump-free, smooth as silk batter. So once I have combined my cream cheese mixture with the flour and yolks, I usually strain it using a wire mesh sieve. After that, I fold the beaten egg whites in. I repeat, sieve BEFORE you fold in the egg whites … otherwise, you can say sayonara to your cake!
(Left) Cream cheese that has been melted with butter and milk. There are still some visible small lumps even after a lot of stirring.
(Right) After adding flour and yolks, I sieved the batter to ensure a lump-free batter.Tip #3 : Baking in a water bath
God, I hate this. It’s so troublesome! Plus, there is always the risk of water seeping in, and even if it doesn’t, your cheesecake tends to get a little damp. I want my cake fluffy, not damp. So this is what I do …
Cake tin goes on the rack, in the middle.I place tart moulds whichhave been filled with water, in the four corners of my oven. Theyprovide the sauna effect but do not add dampness to the cake. Why not a tray of water, you ask? Well, with a tray, you still get condensation at the bottom of the cake tin. With individual tart moulds placed around the cake, your cake’s bottom will alwaysremain dry. <- I sound like a diaper ad!Tip #4 : Lining the cake tin
Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.Tip #5 : Tenting with a foil
I recommend this 100% because the cake top browns very easily. I use a sheet of aluminium foil and loosely place it over the tin. That’s why point #4 is important … because if you do not provide ample room for the cake to rise, it will get stuck onto the foil. And when you peel it off? Urgh, not so pretty. So, tent the cake, and remove it only in the last 1 to 2 mins of baking time, just for it to brown (not burn).Tip #6 Drier is better
Personally, I like to overbake the cake slightly (say, about 10mins more), to be on the safe side. A Japanese Cheesecake should be tear-away soft and fluffy, and to get that sort of texture, you need to have a dry-ish cake. As long as you follow #4 and #5, your cake will not burn. A drier cake is airier and less likely to collapse or shrink (you won’t get those dreaded crease lines on the top). Finally, keep it in the oven, door slightly ajar for at least 30mins to an hour.Well, that’s all the tips & tricks I wanted to share. I hope you found them useful. 🙂 For those of you attempting this for the first time, may you hit the jackpot and get your flawless Japanese Cheesecake! 😉
Sadly, my photos do not do justice to the cake – look at the horribly washed out colours. 😦 The cake is supposed to be a brighter shade of yellow, but then, it was a gloomy day … so everything turned out depressing. Except the eating part. Heh.
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Happy tyring !!

Black Pepper Beef Chinese Style….Yummmmm !!!

hello there! today, let me share with you the favourite dish that has won the heart of my hubby and my daughter 🙂  i took it from here :  http://rasamalaysia.com/black-pepper-beef/2/   and walla…..it turned out perfect !!!!!  for those who loves cooking, check out also some of the recipes in the website above.  i can assure you that you will never have an exhaust idea of what to cook everyday 😉

Black Pepper Beef (Black Pepper Steak)

Yield:  Serves 2 as a main dish with rice or 4 as part of a multicourse meal

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces

2 ½ tablespoons cooking oil

1 clove garlic, minced

One 1 in (2.5 cm) piece fresh ginger, peeled and sliced

½ small green bell pepper, deseeded and cut into pieces

½ small red bell pepper, deseeded and cut into pieces

½ onion, cut into strips

1 teaspoon freshly ground black pepper

Salt, to taste

Marinade:

1 ½ teaspoons Maggi seasoning sauce

½ teaspoons soy sauce

½ teaspoon dark soy sauce

1 teaspoon oyster sauce

1 teaspoon Worcestershire sauce

1 teaspoon Chinese rice wine or sherry

½ teaspoon cornstarch

½ teaspoon sesame oil (must include for the aroma)

½ teaspoon sugar

Method:

1. Marinate the beef with all the Marinade ingredients, about 15 minutes.

2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

 

Perfect Cheese Cake

i browsed through some website thinking of baking some cheese cake and i found this recipe which i will try it this weekend. i will put my comments once i’ve done baking.  happy truong eveyone !!!

http://grandmotherskitchen.org/recipes/perfect-cheesecake.html

Ingredients

Crust

1 1/4 cup almond flour
1/4 cup packed dark brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon

Filling

3 cups (24oz) cream cheese
1 cup granulated sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons Bailey’s Irish Cream
12 ounces white chocolate, melted
2 cups sour cream
3 large eggsTopping
1/2 cup white chocolate, melted
1/2 cup raspberry jam

Directions

Crust

  • Preheat the oven to 325 degrees. Grease the bottom and sides of a 9″ spring form pan.
  • Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
  • Press the mixture into the bottom of the spring form pan.
  • Bake for 15 minutes.
  • Cool to room temperature before adding filling.

 Filling

  • Preheat the oven to 325 degrees.
  • Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.
  • Using an electric mixer, beat the cream cheese and the sugar just until incorporated. Scrape down bowl as necessary.
  • Add the cornstarch. Beat on low speed until the cornstarch disappears.
  • Add the vanilla and Irish Cream, Beat until combined.
  • Add the sour cream. Beating until combined.
  • Add the melted white chocolate then the eggs. Beat on low speed until combined.
  • Pour the batter over the crust in prepared pan.
  • Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.
  • Bake for 45 minutes or until the center is almost set.
  • Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.
  • Remove from the oven and run a small knife around sides of cake and leave it to cool completely.
  • Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.

Topping

  • When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.