Roasted Black Sesame Macarons

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my second try
and it’s still not successful.
i dunno what’s wrong anymore. haha. (:
but i will give it another shot another time!
my shells just not rise like they should!

oh wells. hehe
if u got tips on this please feel free to let me know!
cause I really wanna get it right. hehe

got this recipe from a blog i regularly read (:
Muffins are Ugly Cupcakes
how cute is the name of the blog? hehe

so before trying it for the second time
i read around to see if people could help me not fail. haha
so I microwaved my egg whites for 10sec in a medium heat microwave to get all the water out.
I also toasted the almond meal and the grounded black sesame in the oven at 140 C° for 10mins (:

besides that.
i followed Felicia all the way.
(Thanks for the recipe btw!)

Recipe :

1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup finely ground black sesame
6 tablespoons egg whites (I just used 3 egg whites)
Pinch of salt
1/4 cup granulated sugar

i processed the icing sugar to make sure there were no lumps.

then I added the toasted almond meal and black sesame and processed it as well.

I whipped the egg whites and slowly adding the sugar
until you get soft peaks.
Add the dry ingredients to the egg whites and start folding.
I put my dry ingredients half at a time. Makes things easier.

mine seems too thick now (the first attempt. it was too thin haha)
i should have a flow-like-magma consistency.

Pipe the macaron batter onto baking paper.
Top off with some sesame seeds to make it prettier

Bake at 320F (160C) for 12 mins.
and let it cool (:

cause it was a fail attempt
i didn’t make any buttercream to sandwich it with.
I will hold that till I get the perfect shells. hehe

help anyone?

chocolate salted-caramel mini cupcakes

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I promised myself that once all the school madness is over.
I will bake something to unwind (:
and I did! hehe
been wanted to try this recipe for ages.
and i did.
mine didn’t turn out as yummy as I thought it would be.
though it looks pretty haha.

i think the icing just taste of butter, sadly.
and my salted caramel didn’t stay in the middle of the cupcake.
it got absorbed by the cupcake for some reason
maybe it was too thin haha.

ah wells. (:
it’s still quite good.
baby said he likes it.
hopefully it taste better when it’s been put in the fridge!

so here’s the recipe!
(adapted from Bake or Break)

Cupcake

1 1/2 cups of plain flour
3/4 cups dutch cocoa
1 1/2 cups of caster sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbs vegetable oil
1 tsp vanilla extract
3/4 cup warm water

Steps :

1. Preheat oven to 350° (175 C°).
Line mini muffin pans with paper liners.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.

3. Fill muffin pans about 2/3 full.
Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans on wire racks about 10 minutes. Remove cupcakes to wire racks to let cool completely.

4. Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month.

Salted-Caramel Filling

2 1/2 cups sugar
2/3 cup water
1tbs light corn syrup
3/4 cup heavy cream
2 1/2 tsp sea salt

Steps :

1. Heat sugar, water, and corn syrup in a heavy saucepan over high heat.
Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan.
Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

2. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°.

3. Remove from heat. Slowly pour in cream and stir with a wooden spoon until smooth.
Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.

4. Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake.
Spoon 1-2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over filling.



Dark Chocolate Frosting

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 & 1/4 cups unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 & 1/2 pounds semi-sweet chocolate, melted and cooled

Steps :

1. Combine cocoa and boiling water. Stir until cocoa has dissolved.

2. Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar,
and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate.
Beat until combined. Beat in cocoa mixture.

3. Frosting can be refrigerated up to 5 days or frozen up to 1 month.
Bring to room temperature and beat on low speed until smooth before using.

4. Fit a pastry bag with a medium open-star tip (Wilton #18).
Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak.
Garnish with a pinch of sea salt.

5. Cupcakes are best eaten the day they are filled and frosted.
Store at room temperature in an air-tight container until ready to serve.

i think it’s the prettiest I’ve made.
just wish it was yummier and made me go WOW. haha
but it was still good! (:

Pavlova : First Attempt !

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Instead on working on my thesis
(which i really should haha just so tired of it)
I decided t try making a pavlova
which baby has been craving for.
so it’s a win-win. kinda. hehe.

found a recipe on Joy of Baking and it looks really good! hehe
so I decided to give it a shot.
well. it didn’t turn out as well as I hoped for.
it was flat. haha
and not high and thick like how it looked on the website.
but it still tasted pretty good i must say
baby had 2 servings! haha
so it must not be that bad. hehe

the center was chewy and it was crispy on the outside.
just like how a pavlova is suppose to be.
now I just need to try and get it to be thick and not spread out after being placed on the parchment paper.
any hints or suggestions?
would love to hear from your past experiences!

so here’s the recipe.
hopefully, the next time I try it
would be better! hehe

ingredients :

Meringue Cake
120g egg whites (from 4 eggs)
100 grams of caster sugar
1 teaspoon of white vinegar
1/2 tablespoon of corn starch

Topping
240ml thickened cream
1 1/2 tablespoon of caster sugar
1/2 teaspoon of vanilla

Fresh fruit of our choice (I used mango and passionfruit)

Steps :

1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. In the bowl of your electric mixer, with the whisk attachment,
beat the egg whites on medium-high speed until they hold soft peaks.
Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
(Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.
The meringue should feel smooth, not gritty.
If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

3. Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
(You want a slight well in the center of the meringue to place the whipped cream and fruit.)

4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
(The outside of the meringue will feel firm to the touch, if gently pressed,
but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

5. Just before serving gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.

6. Arrange the fruit randomly, or in a decorative pattern, on top of the cream.
Serve immediately as this dessert does not hold for more than a few hours.

ENJOY!

Prawn Paste Chicken Drumlets

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after my last paper.
I just wanted to cook something nice
so I went to BoxHill and walked around waiting for inspiration to hit me
haha. so….
I saw drumlets and they were going cheap!
and then it hit me that I really miss having some prawn paste chicken

Prawn paste chicken is something I always had at the zhi char back home
haha so it was quick and easy decision.
I went to get a bottle of prawn paste and scooted home!

and it turned out quite well!
and boy was it yummy hehe
and trust me. after not sleeping enough
this was so easy to make
you could do it in a jiff and have dinner served before you know it!

so here’s the recipe (:
Hope you guys would enjoy it as much as we did!

Ingredients :

15 drumlets
1 tablespoon of prawn paste
1 tablespoon of chinese cooking wine
1 tablespoon of sesame oil
1 tablespoon of soy sauce
2 tablespoon corn flour
Pepper

Oil for deep frying

Steps :

1. Marinade the drumlets with all the other ingredients for at least ah hour.

2. Heat the oil in a deep dish on medium heat.

Tip : To make sure the oil is hot enough, dip the tip of a chopstick
and when you see bubbles, the oil is ready for deep frying.

3. Deep fry the drumlets till there are golden brown.
Do make sure the oil is not too hot, or else it will brown before it’s cooked!

We had some mince pork in the fridge.
so we rolled them into balls
and coated them with the prawn paste liquid left over from the drumlets
and fried them as well
and they were absolutely divine! (:

ENJOY!

Malaysian Coconut Butter Prawns

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I must admit, mine is just butter prawns.
cos I don’t have coconut anywhere in the house. haha
and I wanted to whip up something quick and yummy.
so I didn’t bother going down to the convenience store to get coconut.

we bought these really fresh and large tiger prawns from Woolworths recently.
and cause we haven’t had seafood for the longest time.
I could not wait to cook these huge-little things. hehe
and looking through Rasa Malaysia (in the midst of doing my thesis)
I found this recipe!
and it was super yummmy!
and quick (which is key now during the midst of the crazy exams and thesis writing)
baby really liked it. hehe
so here is the recipe! ENJOY!

Malaysian Coconut Butter Prawns
(adapted from Rasa Malaysia)

1 lb large prawns (washed, deveined and patted very dry)
3 tablespoons butter
6 bird’s eye chilies (chopped, seeds removed)
3 sprigs of curry leaves (leaves only) (I left this out)
3 stalks of scallions (I used coriander instead)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1/4 cup of grated coconut (I left this out)
3 tablespoons Cognac (or brandy) (didn’t put this either!)

Steps :

1.  If you do have the grated coconut
toast the coconut:  In a dry, nonstick skillet, toast the coconut until golden brown.

2. Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat.
When smoking, add the prawns.  Cook only half way.  Timing depends on size of your prawns.
When they just start to change color, remove and set aside.

3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T.
When hot, add the curry leaves, scallions and garlic.
Fry for a few seconds until fragrant.
Add Cognac, butter, salt, sugar and soy.
Reduce just a bit – you should have a nice sauce that will coat the prawns.
Add the prawns back in the pan.  Fry until prawns are cooked through, timing depends on size of prawns.
Turn off heat, add the toasted coconut and immediately serve.

just go with rice. it’s awesomeeeee! (:

sticky baked chicken drumsticks

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recently.
Baby was asked to cook for Jacky and his crew
as he was going to use our living room for his film! hehe
and it was the first time we got to see Jacky in action! haha
he was the director. it was really quite cool (:

so anyways.
baby decided to cook something he thinks everyone would enjoy
and was quick to whip up so that they won’t go all hungry hehe


haha how cute are the chicken drumsticks?
it’s the only way we could fit all 35 of them (:

so here’s the recipe!
hope you guys would enjoy it!

sticky baked chicken drumsticks

(Adapted from Healthy Appetites by Gordan Ramsay)
Serves 5

olive oil
10 chicken drumsticks
salt and black pepper

Glaze :

6 tablespoons honey
3 tablespoon fish sauce
1 1/2 tablespoon light soy sauce
juice of 1 1/2 lemons
3 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil

Steps :

1. Heat the oven to 200°C/Gas 6. Lightly oil a large baking dish.
Season the drumsticks with salt and pepper and arrange in the dish in a single layer

2. Drizzle over a little olive oil and use small pieces of aluminium foil to wrap around the ends.
Bake in the hot oven for 20 mins.

3. Prepare the glaze in the meantime.
Mix all the ingredients together in a small bowl until evenly combined.

4. Take the chicken out of the oven and pour over the glaze to coat each drumstick.
Return to the oven and bake for another 20-30mins
turning several times until the chicken is tender and nicely glazed

5. Let the chicken rest for a few minutes before serving.

Tip : We served with bread rolls, garlic mash and some cucumber raita.
it balances the sweetness in the chicken dish!
and the sauce of the chicken was really good to go with the roll!

can u see all three of us?
it looks like Cheok is eating Lester’s head! hahaha (:
well. we are being nice hosts when we allowed the crew to have their dinner
and waited till the shoot was over before we tugged in.
little did we know the shoot would last till 10pm haha.
but was still quite fun!

Bak Chor Mee (Mince Meat Noodles)

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this is a dish we always cook for a meal
cause it’s easy, quick and it’s super yums! (:
if you like the sourish taste of vinegar
with the punch from the chilli oil.
and the saltiness from the fried mince meat.
this is the dish for you!
it sure is ours. haha. baby was very happy tonight!

it has many different steps to it.
and yes, preparation takes a while.
but when you are cooking it.
you can get it on the table very quick! (:
so here’s the recipe and I do hope you guys enjoy it as much as we did!

Ingredients :
(for 2-3 persons)

Fried Mince Meat :

250g mince pork
1 tablespoon olive oil
4 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
1 tablespoon dark soy sauce
6/7 pieces of button mushroom (from the can), sliced thinly

Stewed Mushroom :

6 dried chinese mushroom
1 tsp olive oil
sliced ginger
1 tsp oyster sauce
1 tsp dark soy sauce
hot water

Noodles :

100g rice noodles (or more, depends on how much you eat)
bean sprouts
6 fishballs
10 slices of fish cake
spring onion, chopped (optional)
1/2 tablespoon chilli oil
1/2 tsp oyster sauce
1 tablespoon black vinegar
A splash of fish sauce
Fried Shallots

Steps :

Fried Mince Meat

1. Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
Add the mince meat and fry till cooked. Remember to break it up to small pieces.
Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
Stirring occasionally. Add the button mushroom till it’s incorporated.

2. You can cook this in advance, and pop it into the microwave to heat it up just before serving

Stewed Mushroom

1. Pour hot water over the dried chinese mushrooms and soak for 15 mins.
Do not throw the water left after you take the mushrooms out.
Squeeze out the water of each mushroom, and cut it into relatively thin slices.

2. Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
Add the mushrooms and fry till fragrant.
Add the oyster sauce and a few tablespoons of water (from the mushrooms)
cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)

3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!

Noodles :

1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.

2. Boil the rice noodles according to the instructions on the packet
(Normally, I put the noodles in hot boiling water and scoop it up almost immediately
or else it will get too soft and will break into small pieces easily)

3. In another pot, boil the fishballs, fish cakes and bean sprout till they are cooked (takes about 5-8mins)

Plating it up :

1. Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
To make sure each strand is coated well with the sauces.
Place the fishballs, fish cakes and bean sprout on the noodles.

2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the mince meat.
Sprinkle with fried shallots and spring onion.

ENJOY!!!!! (:

Hainanese Chicken Rice

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It’s Friday Night!
and Fridays always mean good food and good company (:
loads of laughter. bad movies on tv. haha
So this week. we decided to cook Hainanese Chicken Rice!
Cause it’s been so long since we got to taste it.
and thanks to ieatishootipost for posting up the recipe!
so we could have it all the way down under!

it was SOOOO good!
and I bought like a super HUGE chicken (2.5kg) haha.
cause I thought Jacky was joining us.
so we ended up having heaps of leftovers.
for lunch and dinner the next day!

so here’s the recipe!
I’ve edited a bit cause there are things we couldn’t get
but it was still YUMMY!
Hope you guys will enjoy it as much as we did!

Five Star Boss’s Homestyle Kampong Chicken Rice Recipe

Chicken :

1 whole Kampong chicken (I couldnt get Kampong chicken, so I just got free range)
70ml sesame oil
60ml light soy sauce
Pandan leaves
60ml concentrated chicken stock (I used stock cubes)
Sliced ginger
5 cloves chopped garlic
Chicken bones (I didn’t have this)

Rice :

Cooking Oil (I left this out cause already had chicken fat!)
Chicken fat
Salt
Shallot oil (I put fried shallots instead)
Pandan leaves

Chilli :

4 heaps tablespoons of Lee Kum Kee garlic chilli sauce
2 tablespoons Soup Restaurant’s Ginger paste
chicken broth

Steps :

For the chicken, bring a pot of water to boil,
making sure that there is enough water so that the entire chicken can be submerged.
Once the water is boiling, put all the ingredients listed above into the boiling water.
Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked.
Once the skin is cooked, leave the chicken under the water to cook.
This is to ensure that the skin does not break.

The cooking time is about 30 minutes for a 1.5kg chicken (So we cooked our 2.5kg chicken for 50mins).
Ensure that the water be kept just below the boiling point during the entire cooking process.


(the chicken was too huge to fit into our other only pot available! haha)

Once chicken is cooked, put the chicken immediately into cool water for a few minutes.
This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

To cook the rice, combine the concentrated chicken stock
and the other ingredients listed above with enough water from the chicken broth to cover the rice.
The water level should be as per the normal levels for cooking white rice.
Cook the rice as per the normal method.

To prepare the chilli,
mix the ingredients listed above and put enough to the consistency you like.
You can add a squeeze of lime if you want.
I preferred mine without (:

Cut the chicken up into pieces.
and this is when you need a strong man to do it. haha
that’s my boy (:

the chicken was HUGE!
but it was cooked perfectly.
succulent and juicy!

so first you get the drumsticks and the wings out before you tackle the chicken breast!

just before you serve,
cut abit of spring onion and prepare the sauce to pour over the chicken

the sauce (optional but highly recommend) :

3 tablespoons of light soy sauce
2 splashes of maggi sauce
chicken stock

Just mix them altogether and pour it over the chicken.
REALLY good (:

YUMS! (:
oh yes. we boiled some chicken inerts in the stock which we cooked the chicken as well.
cause we are big fans!
and what is having chicken rice without the inerts? hehe

ENJOY everyone!

Triple Banana Double Caramel Mini Cupcakes

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I chanced upon this recipe when I was blog surfing
Thanks to Baking Obsession for sharing this recipe! (:
it’s awesome.
I think it’s the first time my cupcake turned out quite pretty! haha
However, my size of a mini cupcake was way smaller than the one that is on her recipe.
and i forgot to adjust the time to leave it in the oven.
should have taken it out after 10mins. haha
but it’s not that bad.
still pretty yum!
and baby says it’s not too sweet surprisingly! hehe
so im glad.
and if Cheok who isn’t a big fan of sweet stuff popped like 3 or 4 before dinner
(maybe he’s just hungry! haha)
it must be quite good. i hope! heh

so here’s the recipe and step by step photos!
ENJOY!



For the cupcakes:

2 cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 ½ cups banana puree (about 3 large bananas)
½ cup sour cream
2 tbsp dark rum (I used 2 tbsp of apple juice)
1 ½ tsp pure vanilla extract (I used 1 tsp vanilla bean paste)
1 stick (4 oz; 113g) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs

For the banana-caramel filling:

1 cup sugar
¼ cup water
½ whipping cream, hot
2 tbsp sour cream
1 medium ripe banana, mashed
1 tsp lemon juice

For the caramel frosting:
1 ½ cups granulated sugar
½ cup water
1 ½ sticks (6 oz; 170g) unsalted butter at room temperature
¼ cup sour cream
1 tbsp dark rum (I used 1 tbsp apple juice)
2 tsp pure vanilla extract (I used 2 tsp vanilla bean paste)
¼ tsp kosher salt
1 lb cream cheese (454g) at room temperature
Banana chips for garnish

Make the cupcakes:

1. Center an oven rack and preheat the oven to 350F.
Fit parchment mini-cupcake liners into mini-cupcake molds.
Spray the liners lightly with oil spray.



2. Sift the dry ingredients onto a sheet of parchment paper or into a bowl.
In another bowl, combine the banana puree, sour cream, apple juice, and vanilla extract.

3. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy.
Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes.
With the mixer on medium, add the eggs, one at a time, beating well after each.
Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture,
starting and ending with the dry ingredients.
Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.


after the first addition of flour


after the second addition.
getting thicker


ready to be baked! (:

4. Transfer the cake batter into a large pastry bag fitted with a large plain tip
and pipe the batter into the prepared molds filling them about ¾-full.
This is the easiest way to equally divide the batter between so many mini-muffin molds.
Although you can also use a spoon.


ready for the oven

5. Bake the cupcakes for about 18 to 20 minutes, until puffed and a cake tester comes out clean.
Cool the cupcakes for 5 minutes on a cooling rack, then unmold and completely on the rack before filling and frosting.


all done!


my cupcakes were really small!


I could make 69 cupcakes instead of the 3 dozen that was suggested by Baking Obsession!
haha cos mine were that small!

 Make the banana-caramel filling:

6. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.


turning amber soon!

7. Immediately remove the pan from the heat and slowly pour in the cream,
stirring gently but carefully with a wooden spoon.
Wait until the bubbles subside, then whisk in the sour cream, banana puree, lemon juice, and salt.
Cool and refrigerate. Any leftovers can be warmed and used as a caramel sauce whenever you need it.
Make the caramel frosting:

8. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.

9. Immediately remove the pan from the heat, stir in the butter, sour cream, apple juice, and salt.
Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

10. With the paddle attachment of a stand mixer or with the hand-held electric beaters,
beat the cream cheese and vanilla until lump-free and smooth.

11. Gradually, in a thin stream, beat in the caramel.
Mix until well combined, scraping the sides of the bowl as needed.
The consistency should be somewhat of softly whipped cream.
Cover with plastic wrap, pressing it directly over the surface.
Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.


ready to be refrigerated for at least for a couple of hours

12. To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake.
Enjoy the scraps right away.
Transfer the banana caramel into a small sealable plastic bag,
snip a corner, and pipe about a half-teaspoon of the caramel into each cavity.
Don’t overfill the cupcakes, or the caramel will leak and cause the frosting to slide off.

13. To frost the cupcakes, transfer the frosting into a piping bag fitted with a large star tip
and pipe a rosette over the top of each cupcake.
Refrigerate to firm up the frosting.
Remove the cupcakes from the fridge 30 minutes prior the serving time.
The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container.
Garnish with the banana chips close to the serving time, so the chips wouldn’t lose their crispness.

It does take a bit of time.
But these little things are quite yummy
and having one wouldn’t be THAT sinful! haha (:
hope you guys enjoy this!

Pork Adobo

6 Comments

when i first came over the Melbourne.
this was one of the few dishes from the Philippines Emily taught me to cook
and it’s a dish baby really enjoys!
As we seldom buy pork belly cause it’s more expensive than chicken breast. haha
I decided to get some today from Box Hill
and cook this dish for him! (:

it’s pretty simple and could be whipped up very quickly.
But I encourage you to let it cook over low heat for at least an hour
so that the meat gets tender and soft!
Have this with a side of veg and rice and your dinner is good to go!

so here’s the recipe.
Hope u all will enjoy it as much as we do!

Ingredients :

350g belly of pork, cut into cubes
1 tablespoon olive oil
6 cloves of garlic, skin on (you can add more if you are a big fan of garlic)
3 tablespoon apple cider vinegar
2 1/2 tablespoon mushroom flavoured dark soy sauce (or just normal dark soy sauce)
Pepper

Steps :

1. Heat the olive oil in a heavy based pan and add the cloves of garlic and allow it to brown

2. Add the pieces of pork and fry till they are slightly coloured on high heat.

3. Add the apple cider vinegar and dark soy sauce and allow it to come up to a boil.
Cover the pot and lower the fire to medium heat.

4. Cook for 10mins giving it a stir and lower the fire to the smallest.
Allow it to cook for at least 30mins before serving.

But I highly recommend you to allow it to cook for 1 hour to have the melt-in-the-mouth texture (:
Just make sure you check on it every 15 mins and give it a good stir to make sure it doesn’t dry up.
If it does, don’t panic! Just add a tablespoon of water and you will be fine!


After cooking on medium heat for 10 mins


After 35 mins


after an hour. It has the nice dark coloured and the meat is melt-in-your-mouth! (:

5. Pork Adobo. DONE!

ENJOY! (:

Pork Belly on Foodista