My Bakings

My Bakings

Wednesday, June 24, 2009

Bittergourd with Roasted Pork

Cook this bitter gourd with roasted pork. I used the chilli bean sauce.

Monday, June 15, 2009

Cereal Prawns

I cook cereal prawns. I love to eat the cereal with the curry leaves.

Monday, June 8, 2009


My mum & me made some popovers, its nice. When u don't enough bread, u can make & eat the popovers.

Recipe adapted from The America's Test Kitchen
Ingredients :
2 large eggs
1 cup milk
1 cup plain flour
1 tbsp unsalted butter (melted & cooled)
1/2 tsp salt
1 tbsp vegetable oil

Method :
1)Blend the eggs & milk together in a blender until smooth.
2)Add the flour, melted butter and salt and continue to blend on high speed until the batter is bubbly and smooth, about 1 min.
3)Cover the batter & let it rest for 30 mins.
4)While the batter is resting, measure 1/2 tsp oil and put into each muffin pan of popover pan. Put the tin in the oven & on the oven to 230 degrees.
5) After the batter has rested, pour it into a 4 cup liquid measuring cup or any container with a sprout, working quickly, remover the pre heated pan from the over, pour the batter & divide equally among 6 tins in the pan. Return the pan back to the oven and bake for 20 mins (do not open the oven door)
6)Lover the heat to 170 degrees & continue to bake for another 15 to 18mins until golden brown.
7)Gently flip the popovers into a wire rack & let it cool slightly before serving.

Notes : U can make the batter ahead & kept refrigerated & covered for up to 24 hours. Let the batter come to room temperature & stir thoroughly before baking as directed.

Monday, June 1, 2009

Winnie The Pooh & Tigger Cookies

I made some pooh & tigger cookies. They are really cute !! Just by looking at it makes me smile :) I got the recipe from Ellena's blog. For those who wish to try, you can try making these using normal cookie cutter even though you do not have these pooh & tigger cookies cutter. Tks Ellena for sharing the recipe.

Pooh & tigger cookies on cooling racks

Ingredients: (around 30 cookies depending on the size)
125g Butter, softened at room temperature
1/4 Cup Icing Sugar
Vanilla Essence
1 Egg, at room temperature
1 1/4 Cups Top Flour
1/4 Cup Cornflour

1. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
2. Add egg, beat until well combined.
3. Sift flour and cornflour over butter mixture.
4. Mix well and divide the dough into half, press each half into a disc then wrap in cling wrap and refrigerate for about 20 minutes.
5. Preheat the oven to 160 degree and line 2 baking trays with baking paper.
6. Roll each disc out between 2 sheets of baking paper to about 3mm thick.
7. Using cookie cutter, cut out the desire shapes and place onto the trays.
8. Roll leftover dough together and repeat, baked the cookies for 15 - 20 minutes until light golden.
9. Stand on trays for about 5 minutes then transfer to a wire rack to cool.

Notes: Dip cookie cutters into flour in between cutting each cookie to prevent dough from sticking.