my 2nd attempt on making Tiramisu

This is my 2nd attempt on making Tiramisu, the first time i did was here. frankly i prefer the first attempt although it doesn't look like a cake and i find it too thick because this time round it was a failure! it was TOO watery =( i guess it was the egg white that i have added in. previously i didn't add in egg while and was using my hand to whisk them up but this time wrong i use egg white and also use an electric mixer.

2 Teaspoon of Black Nescafé coffee

boiled water and make 300ml of Black Nescafé coffee (ps you SHOULD make MORE of this and i find that i did not have enough of the coffee to dip my lady fingers in so some of them i just dip half)

got this lady fingers

separate the egg yolk and whites. i use 7 egg yolks and 5 egg whites. because my mixer turned watery so i thought that by adding in more egg yolk it will be thicker but end up there wasn't any different =( so i think its best not to use the egg whites at all.

75g of sugar which is 5 tablespoon

firstly i use my mixer to whisk my egg white till fluffy

i will look like this

clearly picture of the egg white, look like cream, set a side.

put all the egg yolks and sugar in the mixer and whisk.

my egg yolk is whisking!

whisk till it look like this, evenly.

i brought this Mascopone Cheese 500g ($14)

put all of the mascopone cheese into the egg yolk mixer

this is how it will look like with the Sugar, Mascopone Cheese and egg yolks

then i added in the fluffy egg white in with my egg yolk mixer. whisk till set it should be thick but mine was SUPER watery and ive forgotten to take a picture of it to show =(

dip the lady fingers in the Black coffee and lay them on a tray,then spread the egg mixer, sprinkle coco powder (i use Cadbury hot chocolate powder which is actually meant to make drinks) and put another layer of the lady finger

as u can see here, my egg mixer is so watery =( i look at is also sad.

after a few hours in the freezer its ready to eat!

Ingredients:

Mascopone Cheese 500g

Boudoirs Lady Finger 2pkt (60stick)

75g of Sugar (5tpsp)

7 egg yolk

5 egg white (if you want to make can don't use this)

Black Nescafé coffee 2 teaspoon 300ml ( do make MORE of it)

Method:

1. Boiled water and make a pot of Black Coffee without sugar and set aside to cool
2. whisk all the egg whites till fluffy, set aside
3. add in sugar, egg yolks & whisk till smooth
4. add in the Mascopone Cheese together with the egg yolk mixer, whisk till thick
5. pour the egg whites onto the egg yolk mixer and whisk again ( this part you can skip, i've included this is because this is what i did but its better not to even add in the egg whites)
6. dip the lady fingers in the Black coffee and lay them on a tray, then spread the egg mixer, sprinkle coco powder (i use Cadbury hot chocolate powder which is actually meant to make drinks) and put another layer of the lady finger and do the same step again
7. put in the fridge for a few hours
8. ready to serve!

i got this recipe from a friend you can follow it =)

Kyocera White Ceramic Santoku Knife & Peeler Set

saw this deal on Deal.com.sg so tempted to buy so i decided to buy them! its here if you manage to view them still.

its selling at $79+shipping of $4.90 total is $83.90.

Kyocera White Ceramic Santoku Knife & Peeler Set

this knife i feel its quite sharp so scare to use them worried that it might cut me =( but i think next time round i wont be getting it anymore till now i buy i SELDOM use them becos im so scare to get slice by it =.=

Ondeh Ondeh

ok decided to do Ondeh Ondeh its one of my favorite kuey. so search online and found this Recipe and gave it a try! my first time doing it!

Boiled the Sweet Potatoes till soft.

peel the skin off.

mashed them up

i got Pandan leaves and tried to use my hand to squeeze them but end up no juice so i use a blender to blend but the blender so lousy i have to use more water instead. ( PLEASE DO NOT try like me! because pandan juice will be VERY diluted.)

150g of potato starch flour & 30g of rice flour, end up i use MORE then this =( because turn out i've use MORE sweet potatoes that i should use. so end up the dough became super sticky and so hard to roll them! then i just randomly add in some more of the potato starch flour and rice flour.

i tbsp cooking oil

the Gula Melaka (Plam Suger) i brought.

i melt them up

Put the gula melaka in the center of the dough.

roll them up! i made 50 balls! eat till i SIAO!

then start to boil up the balls till it float means they are cooked.

use the Grated Coconut to roll all the cooked Ondeh Ondeh.

i place them on the tray so that its easier for me.

see the gula melaka? not melted =(

tataaaaaa!! my 50 Ondeh Ondeh! but am disappointed in it, because the skin is too thick and my gula melaka don't have the melt in your mouth feel =(

FYI, i cut my finger on this blade! scare the hell out of me can! i throw it in a pot and was doing my washing up, i forgot that i ; left the blade in there and slide myself =(

see!!!! so MUCH blood! i cry can =(

Ondeh Ondeh Recipe (Copyright by My Wok Life Recipes ps: i add in some info of my own too!)

Yields 50 bite-sized balls

Ingredients

200 gram of sweet potato, peeled ( i didn't weight mine =()

150 gram of glutinous rice flour (糯米粉) (i use potato starch flour & more then this)

30 grams of rice flour (粘米粉) (same here i cant remember how much i use)

1 tablespoon of cooking oil

A pinch of salt

150ml warm water

i use5 tablespoons of Pandan leaves juice (Optional)

For filling:

200ml of gula Melaka, semi-melted and diced into 5-cent big

For coating:

120 gram of desiccated white coconut

Method

1) Bring a pot of water to a boil on medium heat. Boil sweet potato till soft. Drain and place in a large mixing bowl. Finely mashed.

2) Add glutinous rice flour, rice flour, salt and oil into mashed sweet potato. Add in warm water in batches. Get your child to help adding it a little at a time with a tablespoon while you knead till a dough is formed.

3) If you choose to cook this ondeh-ondeh in green, add the green essence or colouring and continue kneading till well combined with the entire dough.

4) Place a 50-cent big of dough in your palm and roll into a ball (I've gotten my girl to help un this part). Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again.

Enjoy the bonding moment with your child(ren) and repeat step with the rest of the dough.

5) Bring a large pot of water to a boil on high heat. Place ondeh-ondeh balls into the boiling water, one by one. Reduce heat to medium-low fire, simmer the balls till float once they are cooked. Stir the balls occasionally to avoid sticking.

6) Remove and drain ondeh-ondeh balls from water. Place balls into a bowl of grated coconut and gently coat the entire balls. Best served warm and enjoy the oozing sweet sensation of gula Melaka filling in your bites!

Chicken Curry for Curry Day!

for the past few days i wanted to do some cooking during the weekend but was thinking what to cook. so i decided to cook Chicken Curry and so coincident the day i wanted to cook my curry is Cook and Share A Pot of Curry. Click on the link to read more about it!

i saw this Chicken Curry Recipe here and decided to follow it! but i couldn't find A1 Instant Chicken Curry Sauce so end up i replace it with Baba's Hot & Spicy Meat Curry Powder! and to think that they are the SAME! i forget one is SAUCE and the want i brought was POWER! its very different.

frankly, i don't really like this Chicken Curry i made, i feel that there is something missing don't have the same curry taste from shop outside.

Baba's Hot & Spicy Meat Curry Powder

3 stalk of Curry leaves

3 stalk of lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour

3 tomatoes, slice into half

shallots, peeled and minced

Coconut Milk 250g

Heat oil and fry the shallots until lightly browned

Add curry power and stir fry until fragrant.

then i added 250ml of water while stirring the curry powder

add in the lemongrass and curry leaves, Simmer for 10 minutes

add in Chicken and simmer for 10 minutes

this is the spice i brought. left to right: 1pkt Chill power, 2pkt Five Spices Powder, 1pkt Cloves. each at 5g.

all the spices i put together.

add in the potatoes and simmer for 10 mins or until soften.

put in the coconut milk. simmer again.

this is how it look like after i mixed them up.

after around 2hr my curry look redder and thicker.

Ingredients (Copyright by Noob Cook Recipes ps: i add in some info of my own too!)

- 1 packet (250g) Baba's Hot & Spicy Meat Curry Powder

- 4 thigh and 5 drumsticks chicken

- 5 potatoes, peeled and quartered

- 3 stalks lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour

- 5 shallots, peeled and minced

- 3 stalks curry leaves

- 1 tbsp cooking oil

- 250ml coconut milk (or coconut cream for a richer taste)

- 500ml water

- chilli powder, to taste (optional)

- salt, to taste (optional)

Directions

1. In a pan or wok, heat oil and fry the shallots until lightly browned. Add curry sauce and stir fry until fragrant.

2. Add water, lemongrass, chicken and curry leaves. Simmer for 10 minutes.

3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked.

4. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season with salt (or other seasonings) if necessary. Serve with warm rice or sliced baguette.