Belacan Cake

This Parisan Browning Essence finally arrived from Melbourne to enable me to make this Kek Belacan. Thanks to my dear friend, Chan who carried it all the way. Truly, it did make my cake looked very much like Belacan.


Ingredients:
and
Method:

Follow recipe from Secretive Cake but replace the caramel sauce aka dark soya sauce with Queen's Parisan Browning Essence.

Serves

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Vietnamese meatloaf/Cha Trung Hap

My paternal grandmother used to cook an egg dish which is quite similar but not quite as her recipe is just eggs and ground pork. I remembered she used duck eggs instead of chicken eggs and had to put in alot of pepper to muffled the 'egginess' of the duck eggs.

This vietnamese recipe has more ingredients and putting the egg yolks on top of the loaf gives this dish so much more appeal.

Ingredients:

5 eggs
1 lb ground pork
3 tbsp dried shredded wood ear mushroom - soak to soften
1/2 a bundle of glass noodle - soak to soften, drain and cut into 1/4 inch lengths

1/4 cup shredded carrot

1 teaspoon salt

2 stalks spring onions - chopped
2-3 tsp fish sauce
1 teaspoon sugar
1/2 teaspoon pepper

Coriander for garnishing

Method:

Reserve 2 egg yolks and beat remaining eggs and egg whites.

Mix all remaining ingredients into beaten eggs.

Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes.

Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes.

Garnish with coriander and serve hot with steamed rice.

To test if the dish is cooked, simply insert a bamboo skewer into the middle of the meatloaf and if the skewer come out clean, the dish is cooked.




Serves

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Renee's 7th Birthday - Princess Cupcakes

Knowing Renee's friends loved cake and a birthday party without cake will not be the same, so, there was cake - Cupcakes for the Princesses. The cupcakes were vanilla flavored with cream cheese frosting.

Ingredients:

Cupcakes:

5 oz (150g)Butter - softened
5 oz (150g)fine granulated sugar
6 oz (175g)self-raising flour
3 large eggs
1 tsp vanilla extract

Cream Cheese Frosting:

12 ounces cream cheese, at room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

Method:

Cupcakes:

Pre-heat the oven to 350F (180C).

Line a 12 cup muffin pan, with cup cake cases.

Crack the eggs into a cup and beat lightly with a fork.

Place all the ingredients in a large bowl.

Beat with an electric mixer for 2 minutes, until light and creamy.

Divide the mixture evenly between the cake cases.

Bake for 18-20 minutes until risen and firm to touch.

Allow to cool for a few minutes and then transfer to a wire rack.

Allow to cool fully before frosting.

Cream Cheese Frosting:

Combine all ingredients in the bowl of a stand mixer, fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

Pipe the frosting on to the cupcakes.

Serves

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