LEMONY MANGO YOGHURT COTTONY CAKE [OGURA CAKE]

Baked the Sicilian Orange Cake the other day which uses butter.  My family [especially my elders] prefer cottony cakes. They say it is soft, moist, light and fluffy and best of all the cake does not have the 'choking feeling' when eating it compared to butter cakes. 
I personally feel the same and this is a much healthier cake compared to butter cakes cos' it's low in sugar, fats and flour.  This cake texture is cottony soft and has a tangy taste cos' of the mango, lemon zest and juice. 

Ingredients for Egg Yolk Mixture

65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

45-60 ml corn oil [3-4 tbsp]

85 ml mango yoghurt 

1 tsp lemon juice
zest of 1 lemon

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  Preheat oven at 160 degrees C for 10 minutes with a water bath [use 1 1/2 cups water for the water bath].
   
   

Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour into a 8" square tin [greased lightly the sides with corn oil and lined base with baking paper at the bottom only].
4. Smooth the surface by shaking the pan lightly side ways and steam bake in oven at 160 degrees C for 10 minutes, then for 50 minutes at 140-150 degrees C.
5. Invert the cake after baking  and let it cool before removing the baking paper.   
6. Cool cake before slicing to serve.
   
   
   
   
   
   
   
   

Notes:

- can be served chilled 

- keeps well in an airtight container refrigerated.

I'm submitting this post  to the Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

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COCONUT BUTTER CUSTARD PAUS

These are soft, fluffy and light paus with aromatic, tasty coconut fillings.

The pau skin dough is soft, smooth and pliable. Very easy to handle and pleat. The grated white coconut cooked with butter yields an aromatic, moist and buttery filling. The sweetness is just nice for me.

The original recipe makes 12 pieces but I could make up to 16 paus from this recipe.

Recipe adapted from Coco Kong’s book on ‘Paus’ [slightly modified]

Ingredients for Filling

250 gm freshly grated white coconut

60-80 gm castor sugar

100 gm butter

50 ml water

A pinch of salt

For Filling – Place all the ingredients in a non-stick wok. Stir fry and toss to mix constantly until it turns a pale yellow and almost dry but still moist.  
Dish up and set aside to cool. The filling can be prepared earlier and refrigerate until required. 
Divide filling into 12-16 equal portions before use.

Ingredients for Pau Skin

[makes 12-16]

250 gm pau flour

40-60 gm icing sugar

20 gm shortening

¾-1 tbsp instant yeast [I used ¾ tbsp]

125 ml water

A little yellow colouring for dotting

1. Knead all the ingredients for pau skin [except shortening] until soft. Add in shortening and continue to knead until soft and pliable. The dough is soft, smooth and pliable.
2. Shape into a ball, dust with some plain flour, cover to rest for 20-30 minutes or until double in size.
3. Punch down and divide dough into 2 equal portions. Shape into round and divide each portion into 8 equal portions. Roll into a ball, then flatten each one into a flat disc.
4. Wrap filling with dough and pleat the dough to seal the edges well or shape into round ball and create design with the use of a pincer.
5. Place on paper casing on a steaming tray. Use the end of a chopstick to make a dot of yellow colouring on top of pau.
6. Leave to proof for 20-30 minutes or double in size, steam over high heat for 10-12 minutes. 
7. Remove to serve immediately or cool on wire rack.
   
   
   
   
   
   
   

Click Here For My Other Pau Recipes

I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious



I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours

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NYONYA KARI KAY [CHICKEN CURRY]

This is one of the Nyonya recipes which I bookmarked and tried from Pearly Kee’s book ‘A Nyonya Inheritance’. Compared to the other Nyonya Chicken Curry recipes [other recipes], I found this one a simpler version. Even though it is simpler, this curry tasted good with more gravy which is  thick, flavourful, aromatic and tasty. I like the colour, taste and texture. Overall, it is nice with rice, bread or roti jala.
Notice that SALT is the only seasoning ingredient.

Recipe adapted from Pearly Kee’s book ‘A Nyonya Inheritance’ – slightly modified

Ingredients For Curry Paste

2 fresh red chillies – coarsely cut

10 dried chillies – soaked and coarsely cut *

1 stalk lemongrass – finely sliced

8 shallots – peeled and cut 

3 cloves garlic – coarsely cut 

• Grind the above ingredients together until fine [add 1-2 tbsp oil if it is too dry], then mix with the following ingredients. 

1 tbsp each of coriander powder, cumin powder and fennel powder 

½ tsp turmeric powder 

1 tbsp chilli powder [replace with* dried chillies]

Other Ingredients

600 gm chicken whole leg – cut bite size pieces

2-3 potatoes – peeled and cut wedges

1 piece 1 inch length cinnamon stick

1 small star anise

2 cloves

4-5 tbsp cooking oil

270 ml water + 90 ml thick coconut milk

1-1.5 tsp salt

1. Heat oil in a non-stick wok, sauté star anise, cloves and cinnamon stick with curry paste until aromatic and oil separates.
2. Add in chicken pieces and fry until they are firm and well coated with the curry paste. Stir fry until aromatic and add in potatoes. Stir to mix well, then add in the water.
3. Bring to boil, then cover to simmer for about 20 minutes or until chicken and potatoes are tender and gravy reduced. 
4. Add in the thick coconut milk, salt and continue to cook for 2 minutes.
5. Taste to adjust seasoning. Serve warm in a small claypot, if preferred.

Pearly Kee’s Tips – Chicken Curry can be cooked and left overnight, just allow the curry to cool down before putting the lid on with a small gap.

See Pearly Kee's Other Recipe Below
Nyonya Mixed Vegetable Curry
Nyonya Sambal Udang With Buah Petai
Nyonya Hong Bak

I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious



I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours

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NYONYA MIXED VEGETABLE CURRY

This is another version of Nyonya Mixed Vegetable Curry which I tried. This recipe is from Pearly Kee’s book ‘A Nyonya Inheritance’.

The ingredients are slightly different from my usual way of cooking Mixed Vegetable Curry. However, Nyonya cooking is rather versatile according to Pearly. This dish can be transformed into a prawn and vegetable curry by just adding some prawns.

Anyway, this curry is tasty, spicy and thick. The kind of curry which I like. It is good to serve with steaming hot rice.

Recipe adapted from Pearly Kee’s book ‘A Nyonya Inheritance’ – slightly modified

Ingredients for Spice Paste

15 dried chillies – soaked till soft

3 fresh red chillies – cut small pieces

10 shallots [100 gm] shallots – peeled and cut small pieces

1 flat tbsp shrimp paste [belacan]

2-3 tbsp coriander powder

1 tsp turmeric powder

1 tsp white pepper [I omit]

Other Ingredients

100 gm cabbage – break into small pieces

100 gm long beans – break into 1-2 inch pieces

50 gm French beans – break into 1-2 inch pieces

1 small carrot – cut into 1-2 inch pieces and quartered

1 brinjal [about 150 gm] – cut into 1-2 inch pieces and quartered

1 red chilli and 1 green chilli – cut wedges [optional]

100 gm tofu puffs [tau pok] – halved

1 tsp salt and ½ tsp msg to taste

100 ml thick coconut milk

500 ml water

6 tbsp cooking oil

A few medium size prawns – shelled intact [optional]

1. Blend dried and fresh chillies, shallots until fine. Add in belacan, blend to mix well. Add in the dried spice ingredients and mix into a paste. Set aside.
2. Heat oil in a non-stick wok, sauté spice paste until oil separates and aromatic. Add in cabbage, long beans, French beans , carrot and brinjal. Stir fry to mix all the ingredients with the paste.
3. Add in water, bring to a rolling boil, add in tofu puffs, cover wok to cook until vegetables are cooked.
4. Lastly add in the thick coconut milk. If using prawns, add them in and cook for another 2 minutes.
5. Dish up, serve hot.
   
   
   
   
   
   
   
   

See Other Pearly Kee's Recipes

Nyonya Sambal Udang With Buah Petai
Nyonya Hong Bak [Stewed Pork]
Nyonya Kari Kay [Curry Chicken]

I am submitting this post to

Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours

Read more »