Chocolate Chips Milo Cookies – Delishar

It’s been a while since I last made something with Milo. No, my love for Milo is not a story of the past. I am still very much in love with that green tin filled with chocolatey-malty goodness. For those of you who do not know, I am a self-proclaimed Milo Addict, and a darn proud one too.

When I found out that Zoe from Bake for Happy Kids and Doreen from my little favourite DIY are hosting Little Thumbs Up, and the theme for the month is Milo. It got me all motivated to bake with Milo again! Plus, it’ll be a good way to celebrate Delishar’s 2nd birthday. It’s been 2 years, since I started this cooking blog to document my culinary adventure in my tiny Singapore kitchen. Time flies don’t it? But I’m very grateful for your readership, and I’ve always enjoyed all my interactions with you! Thank you! 

In 2 years, I have documented 17 Milo recipes, including this one. Here is an older post with a compilation of 16 Milo recipes that I have made, and documented since I started blogging on this cooking blog. You can see how my photography and food styling techniques have changed! Of all the recipes that I have made so far, I have to say that my top 3 will be Milo Cookies, Milo Tiramisu, and S’mores Milo Brownies.

2 Chocolate Chips Milo Cookies

The original recipe calls for 250g of butter, and it yields a much flatter cookie. I like my cookies slightly puffier, so I reduced the amount of butter. I mentioned the top 3 Milo recipe, and this is my number 4. I love my cookies soft and chewy. This absolutely has the right texture, and taste amazing! Malt, butter, and melted chocolate chips. How can it not? This is the first thing my kids ask for when they wake up in the morning. Of course, no cookies for breakfast. But they know they have to work very hard to ‘earn’ their cookie which will be dessert for them after dinner. I have to admit that I did use the cookies to my advantage. The girls were very well behaved when see these chocolate chips Milo cookies sitting patiently in the cookie jar. 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

6 Chocolate Chips Milo Cookies

 

Chocolate Chips Milo Cookies Process

Chocolate Chips Milo Cookies

Delishar

  • 200 g unsalted butter softened
  • 1/2 cup 110g brown sugar
  • 1/4 cup 50g castor sugar
  • 2 eggs 60g each
  • 2 tsp vanilla extract
  • 2 cups 256g plain flour
  • 1/2 tsp salt
  • 1-1/4 tsp baking soda
  • 1/2 cup + 2 tbsp 80g Milo powder
  • 1 cup 180g semi sweet mini chocolate chips
  • Preheat oven to 190C

  • Cream butter and sugar until fluffy

  • Add eggs one at a time and beat slightly, then add vanilla, and beat until combined

  • Add Milo powder and beat to combine

  • Sift in flour, baking soda, and salt

  • Beat until just combined

  • Fold in chocolate chips

  • Bake for 10-12 minutes, longer if you want it to be crispy

4 Chocolate Chips Milo Cookies

I am submitting this post to Little Thumbs Up September 2015 – Milo. 

Organised by Bake for Happy Kids and my little favourite DIY.

littlethumbups1-1

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Thai Rice Soup (Khao Tom Goong Moo) – Delishar

The family hasn’t been feeling all that well lately, probably due to the haze. There’s a lot of coughing going around at home. Appetite hasn’t been all that great, so making food that are both easily consumable, and nourishing was my way of helping the family feel better. The Thais have this as part of their breakfast, very much like how we will eat congee in the morning.

We are not a family that likes congee, especially the girls. The girls prefers something with more of a bite as compared to the mushy texture of congee. Plus, who doesn’t like slurping on soup? The broth was made with ginger and lemongrass. Ginger has many healing benefits, to aid digestion, fight flu/cold, reduce nausea, has anti-inflammatory properties, reduce muscle soreness and aches, lower blood sugar, decrease risk of heart disease, fight infections… just to name a few. And lemongrass has many therapeutic properties too. It is a good source of vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese. Some of it’s medicinal properties includes analgesic, anti-inflammatory, antidepressant, antiseptic, antibacterial, antifungal, astringent, insecticidal, sedative, and that’s not the whole list.

When herbs and spices such as ginger, garlic, and lemongrass comes together. You can be so certain that it will be a dish packed full of flavours. The husband was dubious when he first saw a bowl of rice with clear broth. However, when he took his first spoonful, his eyes opened wider as it lit up. Looked at me and said, “Wow!”. And his face was inseparable from the bowl. lol! I used prawn and pork as my protein here, because that is my family’s preference. You can also use chicken, fish, beef, seafood, or even tofu slices with vegetable broth and soy sauce to make it a vegetarian alternative. 

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In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post.  

Thai Rice Soup Process

Thai Rice Soup (Khao Tom Goong Moo)

Delishar

  • 250 g pork fillet sliced
  • 16 shrimp peeled and cleaned
  • 6 cups pork or chicken broth
  • 3 cloves garlic minced
  • 2 lemongrass bruised and cut to 2 inch pieces
  • 6-8 slices of ginger
  • 2 tbsp fish sauce or to taste
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp corn flour
  • white pepper to taste
  • 1/4 cup chopped chinese celery
  • 2 tbsp chopped spring onion
  • 2 tbsp chopped coriander
  • Juice of 1 lime
  • 1 heaping tsp of sugar or to taste
  • 2 tbsp sesame/peanut oil
  • 4 servings of cooked white rice
  • Fried shallot to garnish
  • Thai chilli flakes optional
  • Marinate pork in soy sauce, shao xing wine, white pepper, and corn flour.

  • Heat pan, and add sesame oil.

  • Stir-fry garlic, and ginger until garlic begin to turn golden.

  • Add pork, and stir-fry until pork is no longer pink.

  • Pour in stock, lemongrass, and season with fish sauce.

  • Bring to boil and allow to simmer for 3-5 minutes.

  • Then add prawns, lime juice, and sugar.

  • Allow to cook for a minute.

  • Add celery, parsley, and spring onion, then allow to cook until prawn is done.

  • Remove from heat and serve over cooked rice.

  • Garnish with fried shallow and thai chilli flakes.

Vegetarian variations:
Use tofu instead of pork and shrimp.
Substitute stock with vegetable stock, and use soy sauce instead of fish sauce.

3 thai rice soup

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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Triple Chocolate Banana Cake – Delishar

I wanted to bake something easy, as a treat for the girls and the husband. Banana cakes / breads have always been a winner in the Kay household. Easy to make, plus it always turns out moist, and deliciously good. Here are some of my previous banana bakes:

  1. Spongy Banana Cake
  2. Chia Seeds Banana Bread
  3. Banana Honey Chia Cake
  4. Moist Banana and Chocolate Chips Bread
  5. Chocolate Malt Avocado Banana Bread
  6. Healthy Wholemeal Banana Chocolate Bread

At first, I was thinking of making a chocolate pound cake. However, I didn’t want to use that much butter, and the ripened bananas on the counter seems to be calling out my name, begging to be used. Didn’t take much persuading to decide of making this recipe. Super moist banana bread with tonnes of melted chocolate with each bite. So so sinfully good, I tell you! And easy to make to0! 

I made a double batch of ganache that day and I didn’t want it to go to waste. So I baked another batch for my helper’s cousin in a 7 inch cake tin, divided it so I got 2 layers. Iced the middle with Nutella, layered sliced bananas, then poured ganache over the cake, and garnished it with some chopped walnuts. Simple Chocolate Nutella Banana Cake done. 🙂 

triple chocolate banana cake 2

triple chocolate banana cake process

Triple Chocolate Banana Cake

Delishar

Makes a 9×5 loaf pan

Chocolate banana cake

  • 1 cup all purpose flour
  • 1/2 cup good quality cocoa powder I used valrhona
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp espresso powder optional
  • 1 cup mashed ripe banana about 3 medium banana or 2 large
  • 1/2 cup vegetable oil
  • 1/4 cup greek yoghurt or plain yoghurt
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup semi sweet mini chocolate chips

Ganache

  • 100 g dark chocolate chopped
  • 100 ml heavy cream

Chocolate banana cake

  • Preheat oven to 180C/350F.

  • Grease and flour your loaf pan.

  • In a bowl, whisk together flour, baking soda, cocoa powder, and salt.

  • In another bowl, whisk together sugar, oil, yoghurt, bananas, egg, and vanilla.

  • Add dry ingredients into wet, and mix until just combined.

  • Fold in chocolate chips.

  • Bake for 55-60 minutes or until skewer comes out mostly clean or with few moist crumbs.

  • Cool in pan for 10 minutes before unmoulding and cool completely on wire rack.

Ganache

  • In a sauce pan, bring cream to a simmer.

  • Then remove from heat and add chocolate.

  • Allow to stand for a minute or two, then whisk until combined and smooth.

  • Cool ganache completely for it to thicken before drizzling over cake.

triple chocolate banana cake

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One Pot Chicken Mushroom Pasta – Delishar

It is one pot meals like this one that makes life’s demands much more manageable. As much as I want to cook up a feast on most days, there are days where there seems to be absolutely no time to even take a short break. Let alone preparing, cooking, then cleaning up after the whole family. And such days usually falls on a Sunday.

Sunday is the day the husband goes for his softball game, it is also the day that my helper goes on her well-deserved day off. The kids has a short 1.5 hour phonic class in the morning, so I usually drop them off, then go to the supermarket to buy stuff I need for lunch and dinner. Get back home, get lunch ready, and I have to rush off to go buy fresh pressed juice for the girls before picking them up.  Once home, we have lunch, clean up, and I’ll have to keep them busy with some activities for a while before getting them ready for naps.

Most of the time it’s a “get back to your room and nap!” or “Mummy, I just want to sleep with my eyes open.” or the girls will be driving each other up the wall and I have to step in to break up fights. In between that, if I’m lucky I get some work in. If not I’ll be cleaning up closets/hidden areas where my helper chucks stuff away or clean up nooks and crannies covered in dust, settling bills, mails etc. Then in no time at all, prepare dinner. If you don’t know yet, we eat dinner very early. Sometime between 4.30pm to 5pm. Plus the husband will be back around 4pm and usually famished. However, as much as I am kept very busy on Sunday, I love that I get to spend quality alone time with my kids. And for that, I will not trade anything for. 🙂

Chicken Mushroom One Pot Pasta 1

So such a meal is really a life-saver! Again, no heavy cream was used to get the creamy consistency of the pasta sauce. The low-fat milk reduces beautifully and coats each pasta nicely. By using low fat milk instead of heavy or double cream, it reduces the calorie and fat intake, making this meal a healthier alternative. Here’s a little peek into what I saw when I removed my cover. Dinner was ready in no time at all, with effort close to none. Haha! It was so easy, I almost felt guilty and a little embarrassed for serving it to the family. But when I hear the “Mmmm”, “Yummm”, and “Ahhh” coming from the kids and the husband. I knew this is another one pot winner!

Chicken Mushroom One Pot Pasta Process

One Pot Chicken Mushroom Pasta (Serves 4)

  • 200g spiral pasta, uncooked
  • 2 chicken breast, cubed
  • 2 cups baby spinach
  • 1 chicken bullion cube
  • 125g button mushrooms, sliced
  • 650ml milk
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method

  1. Season chicken with salt and pepper.
  2. Heat pot, then when it’s hot, add oil.
  3. Saute chicken for a minute then add onion.
  4. Continue to cook until onion is soft, then add garlic, and mushrooms.
  5. Saute for another minute and add pasta.
  6. Pour in milk, add bullion cube, and give it a stir.
  7. Remember to scrap the bottom of the pan to release all that flavourful goodness!
  8. Bring to boil, give it another stir.
  9. Lower heat to simmer, cover and cook for 6-7 minutes.
  10. Add spinach, give it a stir, and allow to cook for another 1-2 minutes.
  11. Or until spinach has wilted and pasta cooked through.
  12. Season with salt and pepper if needed.
  13. Serve immediately.

PS. Not sure why my Recipe Card isn’t working. I’m sorting it out with the support team. Meanwhile, you can still use the print button at the end of this post to customise printing. 🙂

Chicken Mushroom One Pot Pasta 3

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Garlic Lemongrass Chicken Wings – Delishar

Whenever I see chicken wings on the menu, it’s hard for me not to order it. And whenever I serve chicken wings on the dinner table, I see smiles. This garlic lemongrass chicken wings are sweet, salty, and coated with aromatic spices. No wonder it won the hearts of those who have tried it. I was sold just by looking at the ingredient list, and learning how easy it was to make it.

Garlic Lemongrass Wings 4

I made mine without chilli pepper only because I was making it with the kids in mind too. It was delicious no-less, but would be even more yummy with some chilli padi! The husband and I were fighting for the last piece of wing. Both of us came to conclusion that I should have made a double batch. Oh well, now we know better to make a double batch the next time I make this. 

Here are some of my other chicken wings recipes:

  1. Cola & Ginger Braised Chicken Wings
  2. Crispy Baked Tom Yum Chicken Wings
  3. Baked Crispy Sambal Chicken Wings
  4. Braised Honey Chicken Wings
  5. Lemongrass Honey Crispy Baked Chicken Wings
  6. Power Sticky Wings

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Garlic Lemongrass Chicken Wings

Marinade

  • 2 garlic cloves minced
  • 1/4 tsp 5 spice powder
  • 1 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 8-10 chicken wings

Seasoning

  • 2 cloves garlic minced
  • 1 chilli padi sliced (optional or to taste)
  • 1 lemongrass sliced thinly
  • 1 shallot sliced thinly
  • 1 tbsp oil

Garnish

  • Chopped cilantro/coriander leaves
  • Marinate chicken in all the ingredients stated in marinade for 1-24 hours.

  • Preheat oven to 190C.

  • Lay chicken wings on greased baking sheet.

  • Bake for 20 minutes or until cooked through.

  • In hot frying pan, add oil.

  • Then saute garlic, lemongrass, and shallot until fragrant.

  • Then toss baked chicken to coat.

  • Remove from heat, garnish with chopped cilantro.

  • And serve immediately.

Adapted from The Steamy Kitchen Cookbook

Garlic Lemongrass Wings 2

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Sweet & Sour Lychee Meatballs – Delishar

Lychees are one of my favourite tropical fruit, but the husband isn’t a big fan of it. So I have not eaten it for years! But when I saw someone posted a picture of her Lychee sweet and sour pork, I went straight to the supermarket to buy a can of lychee. Head right back home, and whipped up this plate of delish. The husband was going at it with the meatballs and the bell peppers. Needless to say, ignoring the lychees, which I was secretly rejoicing that he did. LOL!

Sweet sour lychee meatballs.

This dish was inspired by the traditional sweet and sour pork. Whereby the pieces of pork are battered and deep fried before being tossed in the sweet and sour sauce. But because we never deep fry anything in my kitchen, I adapted to make a healthier version. Minced pork seasoned, then shaped into meatballs before pan frying in very little oil to brown all sides. 

The meatballs turned out nicely springy but still tender. Making it this why means lesser fats and calories but still as delish. No wonder it’s one dish that have won the tastebuds of many children and adults alike! My kids included too!

If you don’t take pork, substitute with minced chicken. And for whatever weird reason you don’t like Lychee, like my husband, substitute it with pineapple cubes. But that would mean that you are making sweet & sour meatballs. 🙂 

Sweet sour lychee meatballs process

Sweet & Sour Lychee Meatballs

Delishar

Serves 4 as a multi-dish meal

Meatballs

  • 250 g minced pork or minced chicken
  • 2 cloves garlic minced
  • 1 egg yolk
  • 1 tbsp soy
  • 2 tsp flour
  • dash of white pepper
  • 1-2 tbsp oil for pan frying meatballs

Sauce

  • 2 tbsp can juice
  • 2 tbsp white vinegar
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp grated ginger
  • Salt and white pepper to taste

Accompanies

  • 1 tbsp oil
  • 1/4 red bell pepper cut into chunks
  • 1/4 yellow bell pepper cut into chunks
  • 8 lychees from a can halved
  • 1/4 red onion cut into chunks
  • 1/2 carrot thinly sliced
  • Mix all the ingredients for meatballs except oil in a bowl.

  • Mix well until meat is sticky.

  • Shape into 1 inch balls.

  • Mix everything for the sauce in a bowl or measuring cup

  • Heat pan on medium high heat, then add oil.

  • Pan fry meatballs until brown on all sides.

  • Clean out the pan, add the 1 tbsp oil to pan-fry the vegetables.

  • Add onion and pan fry over medium high heat for 30 seconds.

  • Then add the rest of the vegetable and lychee, then pan-fry for a minute.

  • Pour in sauce mixture and meatball, then lower heat to low.

  • Allow to simmer for 4 minutes until sauce thickened and meatballs cooked through.

  • Garnish with chopped cilantro.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Sweet sour lychee meatballs 3

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Crispy Honey Soy Tofu – Delishar

Made this one afternoon for the helper and myself because she bought 3 pieces of firm tofu what was on offer. Nobody else at home consumes soy beancurd except for myself and the helper, so I felt sorry to see it sit sadly in the fridge without a purpose. Don’t get me wrong, I love my tofu and will eat tofu everyday if I can. But unfortunately too much soy is not good for my thyroid condition. Plus, it’s a little lonely eating tofu alone while the whole family neglects it. 

Since I don’t get to make much tofu at home, I took the opportunity to whip up something that I know we’ll truly enjoy, and I don’t have to feel guilty or lonely about eating it. I love how the tofu transform from a white block of nothing (that’s what the husband calls it) into this gorgeous golden pillow with soft fluffy interior. What a play of texture! 

black sweet tofu 5

And the sauce… omg don’t even get me started… that delicious sticky glaze was THE sauce for the pan-fried golden puffs! It was the perfect balance between sweet, salty, tang, and spice! I served it with plain steamed white rice, and may I say that it was one of my most satisfying meals. So simple, but so good. If you are a tofu lover, you are going to love this one. I promise.

black sweet tofu process

Crispy Honey Soy Tofu

Delishar

(Serves 4 in a multi-dish meal)

  • 2 firm / extra firm tofu sliced to 1/4 inch thickness (about 350g)
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 1 tsp white/rice vinegar
  • 1 tsp sambal chilli optional or to taste
  • 2 cloves garlic minced
  • 1 lemongrass ends only and sliced
  • 1 to 2 tbsp oil
  • Another 1 tsp oil
  • Chopped cilantro and fried shallot to garnish
  • Dry tofu with kitchen towel.

  • Pan fry over medium high heat until golden brown on both sides.

  • Set aside.

  • In a saucepan, add 1 tsp oil and saute lemongrass and garlic until it starts to turn golden.

  • Pour in dark soy, honey, vinegar, and chilli.

  • Give it a stir, and lower heat to simmer.

  • Allow sauce to thicken. (sauce will thicken further when cooled)

  • Drizzle sauce over golden tofu just before serving.

  • Garnish with cilantro and fried shallot.

black sweet tofu

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Carrot Cake with Cream Cheese Frosting – Delishar

Made this 3 weeks ago to celebrate the husband’s birthday. I actually got my heart set on making him a chocolate ombre cake with salted caramel frosting. Whenever I ask the husband what his preference will be, his answer will always be, “Everything is fine :)”. So I didn’t bother asking him what he wants this birthday and decided on the chocolate salted caramel cake. I mean, who doesn’t like chocolate AND salted caramel right?!

However, just 2 days before his birthday celebration, I casually asked if he would like me to bake him a specific cake. This time round, he said yes! He wanted a carrot cake. That changed the plan altogether! And I wasn’t prepared for the change…plus I couldn’t say no. So I started working, and searching for a recipe that will yield the type cake I know he will like. 

The next day I went out to get all the ingredients, and mentally go through the whole baking and decorating process. The plan was to keep the cake simple, create swirls with my off-set spatula, then top the sides of the cake with chopped walnuts. So on the day of the celebration, I baked the cake in the morning, frosted it, and decorated it as planned. 

carrot cake 4

As I was packing the cake in the box for storage, my youngest daughter came up to me. She asked what cake did I baked for daddy. I answered that daddy wanted a carrot cake, so I baked one for him. Peighton gave me a look with a little disappointment, then said,”But mom…A carrot cake must have carrots on top…”. That face and voice melted my heart! I told her that I’ll see what I can do. Of course I’m going to put carrots on top!

As the girls took their nap, I started working on the ‘carrots’. Coloured some left over cream cheese frosting with orange gel colour, snipped off the end the piping bag, and piped the carrot. Use constant pressure, pushing the tip in then continue doing that till the length u want, lighten pressure and pull off. The pushing in is what creates the ridges.  The carrot tops are made with Wilton Tip 67, and cream cheese frosting tinted with green food gel. The smile that I got from my girl’s face when she saw the carrots on top was priceless. 

This recipe yields the perfect texture of carrot cake. Moist, not overly sweet, and beautifully spiced. The cream cheese frosting adds nice tang that complimented the spiced carrot cake perfectly. I particularly liked the crunch from the walnuts. Enough blabbers, here is the recipe. 🙂

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Carrot Cake with Cream Cheese Frosting

Delishar

2 layers 6 inch cake

Carrot Cake

  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Carrot Cake

  • Preheat oven to 350F/175C.

  • Grease and flour 2 x 6 inch baking tin.

  • Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  • In your mixer, beat sugars and oil together.

  • Add eggs one at a time, then vanilla, and beat until smooth.

  • Add dry ingredients into mixer bowl, and beat until just combined.

  • Fold in grated carrot and chopped walnuts. Do not over-mix!

  • Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.

  • Level off the top of the cake before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven

carrot cake 1

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Red Velvet Cake with Cream Cheese Frosting – Delishar

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well. 

red velvet cross section

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again. 

Red Velvet Process

Red Velvet Cake

Delishar

Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

  • 1 cup plain flour 128g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cocoa powder 14.25g
  • 3/4 cup white sugar 150g
  • 1/2 cup vegetable oil 120ml
  • 1 large egg
  • 1/2 cup buttermilk 120ml
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/4 cup hot coffee 60ml
  • Red food colouring as desired

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted

Red Velvet Cake

  • Preheat oven to 325F/160C.

  • Grease and flour 2 x 6 inch round baking tin.

  • Sift together flour, salt, baking powder, baking soda, and cocoa powder.

  • In your mixer, beat sugar and oil until combined.

  • In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.

  • Then add in coffee, and white vinegar.

  • Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.

  • Allow to mix after each addition.

  • Alternate until done, and just combined.

  • Divide batter into the 2 prepared baking tins.

  • Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes before de-moulding.

  • Cool completely on wire rack before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.

Adapted from Divas Can Cook

Red Velvet 3

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Stir-fried Cai Xin with Fish Cake – Delishar

Wanted to make dinner, but was a tad too tired to walk to the market, plus the haze was terrible which made me want to hibernate indoors. But my food supply was low as it’s the end of the week, so what do I do? Raid the fridge and make whatever is available of course!During my fridge raiding quest, I found some treasures. A rack of frozen baby back ribs, watercress, chicken legs, a piece of fish cake, and a pack of cai xin / choy sum.

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This was what I came up with, after some time in the kitchen. With watercress, it’ll definitely be soup, but I’m not wasting a beautiful rack of ribs for the soup. Additionally, 2 chicken legs isn’t enough to feed the 2 + 2 of us. So I used the chicken legs to make Watercress Chicken Soup (Recipe will be shared later). Transformed the ribs into Honey Hoisin Ribs (Recipe will be shared later too). 

At first, I was just thinking of pan-frying the cai xin with garlic because I didn’t think the fish cake has any part to play in the whole meal. But I thought, what the hell. What’s the worst thing that can happen if I mix it up a bit tonight? So I threw it in the mix, and made a starchy white sauce to bring everything together. Oh boy am I glad I did that! The girls loved it, and I adored that pan-fried golden fish cakes! Definitely a play of texture to the dish, and made a boring stir-fried Chinese greens a little more exciting.

The white sauce in this recipe is versatile, and can be used for any stir-fried greens. Broccoli + scallops/prawns, mixed vegetable, or even as a sauce over steamed fish/chicken.  

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Cai Xin with Fish Cake

Delishar

Serves 2-4 in a multi-course meal

  • 1 pack / bunch of cai xin / choy sum cut into 2 inch length
  • 1 piece fish cake sliced into 1/4 inch pieces
  • 5 slices ginger
  • 2 cloves garlic minced

Sauce

  • 6 tbsp water
  • 1/2 tbsp sugar
  • 1 tsp wine
  • 1/4 tsp sesame oil
  • 1/2 tsp salt
  • soy or fish sauce to taste
  • dash of white pepper
  • 1/2 tbsp corn flour
  • Mix all the ingredients for sauce together.

  • Heat pan on medium high, and add oil.

  • Stir-fry ginger until fragrant, then add fish cake to brown both sides.

  • Then add garlic and stir-fry for 30 seconds.

  • Add cai xin, stir-fry until wilted.

  • Pour in sauce, and allow to thicken.

  • Remove from heat and garnish.

Cai Xin Fish Cake 2

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