Bacon Cheese Cookies - Gluten Free

Anyone interested in savoury Cookies?

Gluten free Bacon Cheese Cookies,

Ta da !

Gluten free Bacon Cheese Cookies, to prepare it it is as simple as A B C.......

Here's the recipe :

A
1/2 cup polenta 
2 tbsp rice flour
1/4 cup ground almonds
1/2 tsp gluten- free baking power 
3 tbsp icing sugar
4 tbsp butter, cubed
3 tbsp chedder cheese

B
3 tbsp bacon
1 egg yolk, beaten

***************

Bacon - you can either buy the bottled minced bacon or you can do it yourself.

DIY - panfry the bacon till crispy and lay it on kitcken towel and pat dry the oil.

put into a mixer to mince it and leave aside.













1) Prepare your baking tray with NON-stick sheets or wax paper

2) Put A into a food processor and whiz till mixture resembles fine bread crumbs OR you can rub it by hand in a large bowl ( less washing ) heeheeheehee .

3) Stir in the beaten egg yolk an bring it togather to make a dough. Divide into two, wrap closely and chill for 30 mins.

4) Pre heat oven 180C for 10 mins .

5)Remove the dough from the fridge .










Dust the surface lightly with rice flour.
Roll it to 5mm thickness and use a round cutter to cut it ( size of cutter 3 cm )
Transfer to the baking tray and bake it for 8-10mins, until golden brown.




Please let it stand for a few mins to harden and then transfer to a rack to let it fully cool.

Happy baking }}'{{
  

Roasted Chicken

I love roasting chicken, just marinate & put into the oven, 
time it ...TING! ta da......ready 

But everytime I roast a chicken the skin turned out  soft ........I did many trials & errors ....final I am so happy with the result.......yeahhhhhh

The trick is , a fresh chicken, wash & clean it ,  
afterwhich please dry it with kitchen towel.

The marination, its up to you how you want to marinate it ie below was a simple marination for chicken rice .....ie 
Sesame oil, salt and sugar.

Once its marinated ( ensure the sauce is rubbed onto the entire chicken plus under the skin & inside the chicken) , leave it uncovered into the fridge for one to two days for it to dry. 
Place the chicken onto a roasting rack.

After two days you can see the skin frying up.....

Pre - heat your oven to 220C on fan for 10-15 mins.

When its ready, bring the chicken out , 
drizzy some virgin olive oil onto it and put it ito the 
oven for 15 mins. 

After 15 mins turn the chicken onto 
the otherside for another 15 mins.

Please roast your chicken onto a roasting rack.

After the first 1/2 hour is completed, 
please turn the chicken back to the top side and 
lower down the oven tempreture to 190C WITHout fan 
and let roast for 20 mins and 
turn the chicken to the other side for another 20 mins .

Depending on the size , this a medium to large size chicken, if your chicken is large size perhaps you need more time .

Happy Roasting ....

But everytime I roast the skin is not crisp but soft ........I did many trail & errors ....final I am so happy with the result.......yeahhhhhh

Fish Paste - Ikan Tenggiri

Technique of making DIY fish cake without preservetives or flour.....

Buy this from the wet market and ensure you buy from a trusted fish monger because not all ikan tenggiri is meant for making fish paste. 
An honest fish monger will let you know whether its the right one ie female pregnant ikan tenggiri. 
Ask him to scrap the flesh out for you and ask him back for the bones. You can use the bones to boil soup ( remember to add some ginger to eliminate the fishy smell.

Here is how it looks like.....

Prepare salty water ie 1 cup of water to 1 tbsp of salt. Mix till delute.

 Put the scrapped fish into a mixer, I am using a Kenwood Mixer. Blend it till smooth and starchy. As you are blending add the salt water bit by bit plus pepper and little sugar.

once its done its supposed to look pale and light and smooth starchy. 

As how much of salty water to add its up you, if the fish is big you may need more the a cup, if the fish is small perhaps less then a cup. 
NOT forgetting, please ADD one beaten EGG White and One tsp of corn flour ( 1 Tsp with 2 tbsp water )

Once its done the paste should look pale and solid and evenly mixed.

Once done prepare a pot of boiling water, once the water is boiling put it on medium.

Try with one little tsp to test if the paste is springy enough and salty enough. If its not springy enough please blend more...;-)

Scrap the ready fish paste out , put it into a pipping bag and cut a hole at the end tip. Not too big .

Press into the water like below.......

Prepare a bowl of drink water ready at the side, once the paste is cook it will float on the water. Please dont overcook otherwise it will be hard . Once its cooked put it into the prepared water.

You can use it to cook fish paste noodle. 

Prepare your soup ( any type of soup ), once its the soup is done, just pour it over the fish paste noodle. Dont need to cook it again otherwise it will become hard.

you can mould it into fish cake or make your own fish ball.......

I usually make all because my son loves fish balls and fish cakes. 

I will keep the fish cake , slice to fry vegy or rice or add into any dish for my superhero lah.

Usually the fish cake is fried , I boil it. Its up to you .

HAKKA FISH PASTE 

Once the paste is ready, just add Mince pork and 

Tenggiri salted fish .

AS how much...hmmmmmm 

Minced Pork - 60% of the fish paste

Tenggiri Salted fish 1/2-1tbsp ( up to you )

if you want strong taste of it please add more.

Suggest you add little and try , add as required.

Use the hakka fish paste to make Hakka Yong Tau Foo!!! 

Huu Huu 

Piping Techniques

I am a fondant expert and never on 
buttercream or royal icing piping.

Lately I have decided to learn the skill of piping ....

Here are some that I have designed, 

I designed this for my sister's 50th birthday ,
 its a read Velvet Cake  

It was a 7 layer cake 

Chocolate Mocha Banana Cake .....
I baked & designed this for Michelle Lai 

Centered with a rose & followed with riffles design....

 A Birthday Cake I desined for my mother -in -law 

 Above was a 10" height cake, 
it was a Red Velvet Cake designed for Ti-Ratana party 

 Cookie Monster Cup Cakes 

Red Velvet Cake

Heres my version of Red Velvet Cake.....natural and yummmmie....

One recipe that Im so proud of.....






2 1/2 cups cake flour


1 tbsp of cocoa


1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

2 cups granulated sugar 


4 eggs 


2 tbsp of pure beetroot juice


2 teaspoons rose essence


1/2 cup buttermilk 


1 cup sour cream

This is the color you will get

I baked  double recipe for this , and built 6 layers.
Cream cheese is very soft. thus pls spread a layer and place a slice of cake on top and leave it in the fridge for  5 minutes to allow the cream cheese to firm up if you are doing lots of layers. Each laye pls slice to a height of 1below 15mm

Cream Cheese Recipe 

• 250g cream cheese, softened
• 
  
• 250g butter, softened
• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 6 cup icing sugar mixture

Depending how much of cream cheese you spread in between, you may need to make another recipe should you decide to spread a thick layer inbetween.

Ta da done deal and spread a thin layer on the entir cake 

Add captionthe body of the cake I use 1.4 nozzle to pipe out the rose shape
as for the outer layer of cream cheese heres the recipe.....( we need to add shorterning to firm the cream otherwise we are unable to pipe the cream . Original creamcheese is very soft. )

• 250g cream cheese, softened
• 
  
• 250g butter, softened

250g shortening

• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 8 cup icing sugar mixture

 Directions:


1)  Preheat oven to 180C Grease three 9 inch round pans. 


Sift flour, salt and baking sodan cocoa powder  


together and set aside.


2 )Beat butter and sugar in a bowl together 


for approximately 5 minutes at medium speed.


Add eggs one at a time and beat until smooth.


Add the beetroot juice and sour cream, 


milk vanilla and butter flavoring


At low speed add flour mixture a little at a time


but do not over mix. 


4 Bake in 180 oven for 35 to 40 minutes or 
until wooden pick comes out clean. 

• 
  
• 
  
• 
  
• 250g cream cheese, softened
• 
  
• 250g butter, softened
• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 6 cup icing sugar mixture

Millie Crepe Cake

THE Millie Crepe Cake


I love this cake, to me its a French Layered Cake .


It's layers of crepe put together !!!!! at least 25-30 pieces crepe...




Here is how to do it.......


THE RECIPE

A - PASTRY CREAM


This is to be spread in between each layer of crepe




Fullcream Milk 310gm
Vanilla Pod  X 1 / Vanilla essence 1 tbsp
Egg Yolk 4
Corn / Potato Flour 20gm
Sugar 80gm
Butter 20gm


1) Boil Fullcream milk with vanilla pod
2) In another bowl mix egg yolk + corn flour + sugar together till smooth
3) pour mixture into the milk whn the milk is boiling hot, IMMEDIATELY
pour into it
4) Cook till thicken and add in the butter and mix till smooth
5) Once done pour it into a alrge surface pan or bowl and cover it with cling film till cool


Once the Pastry Cream is ready let it cool and start crepe making......

B - THE CREPE

Fullcream Milk 600gm

Egg  B X 6

Salt 5gm

All purpose flour 130gm

Melted butter 30gm

Sugar ( Optional ) 55gm

1) Get ready a big mixing bowl .

Whisk the eggs and sugar till well mixed

2) Add sheived flour and salt, mix till smooth

3) Pour in butter and mix well ( whisk fast )

4) Pour in the milk and mix well

5) Use a 9 inch non-stick pan put under medium heat  ( induction 6-7 )

6) Pour a thin layer of batter onto the pan and swirl

A min and a half on each side thin light brown

7) )nce done place it on a baking board  & place another baking board ontop to flated it...

8) Repeat making the crepes - 25-28 perfect crepes....

The entire exercise will take a few hours if you have two pans it will be faster hhehehhehe

A + B are ready whip up 500gm of Whipping Cream ( medium )

Mix half of the whipped cream into B and fold well . When all are mixed well pour in the balance of the whipped cream

 Ta da ......

To Assemble 

1) Lay 1 piece of crepe on the pake board 

2) Use a spatula , smear the crepe with pastry cream a thin layer and avoid the edge

3) Cover with another layer of crepe and top with the pastry cream again

4) Repeat to make a stage of 25 best-looking crepes , chill overnight or at east 2 hours before serving....

Enjoy

The original presentation

I covered it with whipped cream on the left is cup cake bouquet .....to be posted soon ;-))

Check out the layers man huffffff

5 hours of labour of love 

You can be creative to produce other flavours  ie

Fruits - Strawberry / Mango - 50% + 50% = 160 Fullcream milk + 150 fruit puree 

Durian as above A excluse the vanilla pod .

Once the pastry ceam is ready add durian flesh 

Stir Fried Yam and Chicken Rice

Stir Fried Yam and Chicken Rice

Yet wok soak dish.......


1 1/2 cup of rice ( cooled rice ) 


1 medium size yam preferably local yam - cut into cubes 
1/2 cup dried shrimp
1/2 Yau Yee See ( dried sliced squid )


1 tbsp garlic puree
1 tbsp mince tauchu
1 cup of diced chicken
1 cup o diced long beans 


1 tbsp oyster sauce
1/2 tsp brown sugar
Pepper
Salt 




Heat up the wok , add 3 tbsp of grapeseed oil 
till its really hot ( can see some smoke hehhehe , 
this is to avoid it from sticking to the wok while frying - 
for stainless steel wok )





Stir fry the cubed yam till cook & brown, once ready remove it and place it on a plate with kitchen towel to soak the access oil out.


Remove half of the oil out from the wok, wait till its reall hot add the dried shrimp and fri them till crispy an brown.
Once done remove it place it ontop of a kitchen towel too.




Add in the yau yee see and fry it till crispy and 
add in the garlic puree and minced tauchu.
Medium heat and stir fry till fragrant.


Then add the diced chicken stir fry till they are cook and 
add the long beans....plus 1/2  a cup of 
chicken stock / water


Add the oyster sauce , pepper , sugar and salt ....
not too much salt because of the minced tauchu


Add the rice and stir fry till well mixed and add the fried yam and plus the dried shrimp and mix all well.


Ta da .....serve hot and its nice to add some fried shallots on top !!!!!


Enjoy .........