Thursday, March 5, 2015

Chocolate Banana Tea Bread


The method of preparing this Choc Banana Tea Bread is somewhat similar to preparing muffins and you needn't have to use your stand or handheld mixer.  All you need to do is just to mix the dry ingredients with the wet ingredients, pour into a pan and bake.  I enjoyed it when taken warm especially the crunchy sweet sugary top!










Recipe for Chocolate Banana Bread ~ 巧克力香蕉面

    Ingredients

    • 113 gm unsalted butter, melted and cooled
    • 230 gm plain flour
    • 30 gm unsweetened cocoa powder
    • 130 gm caster sugar
    • 1 tsp baking powder
    • 1/4 tsp bicarbonate of soda
    • 1/8  tsp salt
    • 100 gm dark chocolate chips
    • 2 eggs lightly beaten
    • 1 tsp vanilla
    • 454 gm,  net wt., very ripe bananas, peeled and mashed
    • Demerara sugar or coarse brown sugar (optional)
    Method
    1. Grease and flour a 9 x 5 x 3 inch loaf pan.  Set aside.
    2. Whisk flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt till well combined.
    3. In another mixing bowl, mash the bananas, eggs, melted butter and vanilla.
    4. Lightly fold the wet ingredients into the dry ingredients.   Mix well.  
    5. Fold in the chocolate chips.
    6. Scoop the batter into the prepared pan and sprinkle the top with Demarara sugar or coarse brown sugar.
    7. Bake in a preheated oven @ 180 deg.C for 55 mins to 1 hour till golden brown.
    8. Test with a skewer till it comes out clean.  
    9. Remove from the oven, let cool and unmould the tea bread.
    10. Serve warm or @ room temperature.







     I'm linking this post to the  'Little Thumbs Up' event, the theme for March is "Banana"
    organised by Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY  and 
    hosted by 



continue reading "Chocolate Banana Tea Bread"

Monday, March 2, 2015

Simple Chicken Salad

Sokehah Cheah | 3:26 PM | | | | | 8 Comments so far


After having stuffed in so much food during the Chinese New Year holidays, I made myself a very simple salad.  Had to make do with what was available from my larder and it turned out to be a satisfying and refreshing lunch.






Not much of a recipe for this dish, just personal preference for what you'd like to put into your salad and dressing is totally up to your wishes.  But for my own reference I append below what and how I made this salad.


Simple Chicken Salad

Ingredients

  • 2 chicken thighs, deboned and skin removed
  • 1 small carrot, cut into strips
  • 2 sticks of celery, sliced
  • 1 small cucumber, cut into strips
  • some fresh Coriander leaves
Dressing
  • 1 clove garlic, smashed and chopped
  • 2 tsp sweet chilli sauce
  • juice from 1 lime
  • 1 Tbsp chicken stock
  • Sugar and fish sauce to taste
Garnishing
  • Peanuts, roasted and finely chopped
  • Lightly roasted sesame seeds
  • Bird eye chillies, finely chopped (optional)
Method
  1. Season the chicken with some salt and pepper for about 30 mins.
  2. Steam the chicken, take out the meat and shred to fine pieces.  Set aside the stock.
  3. Combine the carrot and cucumber strips, celery and coriander leaves in a mixing bowl.  Toss in the chicken.  Mix well.
  4. To make the dressing, place the sweet chillli and fish sauce, chicken stock, sugar and lime juice in a bowl and whisk till well combined.
  5. Pour the dressing over the chicken and toss to coat thoroughly.  Place on a serving plate.
  6. Sprinkle on the peanuts, sesame seeds and bird eye chillies.
  7. Serve immediately.
Note :   This salad can be made in advance, keep chilled and sprinkle on the garnishing just before serving.


continue reading "Simple Chicken Salad"

Thursday, February 19, 2015

Chinese New Year Greeting ~ 2015 Year of the Ram




May the Year of the Ram brings you plenty of
good health, abundance of wealth, 
 much joy and cheer

Happy Chinese New Year





continue reading "Chinese New Year Greeting ~ 2015 Year of the Ram"

Thursday, February 12, 2015

German Butter Cookies CNY 2015


These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies   德式酥饼    (adapted from 'here' with slight modification)

Ingredients

  • 250 gm butter
  • 80 gm icing sugar (sifted)
  • 250 gm potato starch flour
  • 130 gm plain flour
  • 1.1/2 tsp Valrhona cocoa powder (sifted)
Method
  1. Sift potato starch flour and plain flour, set aside.
  2. Beat butter and icing sugar till fluffy.
  3. Fold in the sifted flours, mix well.
  4. Let dough rest for 15 mins.
  5. Take 1/4 portion of dough and mix with the cocoa powder.
  6. For the plain ones, just pinch some dough, roll into a ball and place on a parchment lined baking tray.
  7. For the marbled ones, take a pinch of cocoa dough and some plain dough, roll into a ball and palce on the baking tray.
  8. Slightly press with a fork, dip fork in water after each press or two to prevent dough from sticking onto the fork.
  9. Bake in 150 to 170 deg.C for about 15 to 20 mins.  No need to bake till brown.
  10. Let cookies cool on a wire rack before transferring them into an airtight cookie jar.
  11. Yield :  108 cookies, depending on size.



Wishing all my readers and friends, a
 Very Prosperous, Healthy, Wealthy and Successful Year of the Ram and may your days be filled with much joy, peace and laughter




  I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether
also to
'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House

and to




Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,
Diana from Domestic Goddess Wannabe and Zoe from  Bake for Happy Kids

continue reading "German Butter Cookies CNY 2015"

Monday, February 9, 2015

Black Russian Bundt Cake ~ 尔罗斯黑蛋糕

Sokehah Cheah | 12:34 AM | | | | | | 17 Comments so far



This Black Russian Cake gets its name from the famous cocktail made with Vodka and Kahlua, a coffee flavoured liqueur.   As with most liqueur soaked cakes, this cake is very moist and delicious. Although I modified the recipe a  bit, as in cutting down the sugar and the cocoa, the cake was incredibly good and the coffee liqueur gave it a rich and unique flavour.  The cake tasted much better upon 'maturity', the next day.  A keeper recipe for sure!












Dig in!


Recipe for Black Russian Bundt Cake ~  尔罗斯黑蛋   (adapted from 'here' with modification)

    Ingredients

    • 7 oz plain flour
    • 2.1/2 oz cornflour
    • 1.1/2 oz milk powder
    • 4 Tbsp cocoa powder  (reduced from 6 Tbsp)
    • 1 Tbsp baking powder
    • 1/4 tsp salt
    • 9.1/2 oz caster sugar (reduced from 14 oz)
    • 2 oz butter
    • 3/4 cup + 2 Tbsp vegetable oil
    • 3/4 cup milk
    • 1 Tbsp vanilla
    • 4 large eggs
    • 1/4 cup Vodka (I substituted with water)
    • 1/3 cup Kahlua
    • 1/4 cup Kahlua to drizzle
    Method

    1. Grease a 10 cup Bundt cake pan, dust with some cocoa powder, set aside.
    2. Sift flour, cornflour, dry milk powder, cocoa powder, baking powder and salt into a mixing bowl.  Add in sugar and mix well.
    3. Add butter, oil, milk and vanilla to the dry ingredients.
    4. Beat with a mixer till batter is smooth.
    5. Add eggs till well combined.  Add in Vodka/water and Kahlua, mix evenly.
    6. Pour batter into the prepared Bundt pan and bake in a preheated oven @ 165 deg. C for 45 to 50 mins.   Let cool in pan for about 25 mins. before inverting onto a wire rack to cool.
    7. Wash the Bundt pan and when the cake is cool, put  back into the pan and poke holes on the surface of the cake.
    8. Drizzle on the Kahlua.  Let the cake mature in the pan, overnight.
    9. Unmould the cake, drizzle on some icing sugar or snow powder.  Serve.
    I'm linking this post to




    Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,

    and to


    the  'Little Thumbs Up' event, the theme for Februray is 'Cocoa'
    organised by Zoe of  Bake for Happy Kids and Doreen of  My Little Favourite DIY  and 
    hosted by  

    Grace of  Life can be Simple
continue reading "Black Russian Bundt Cake ~ 尔罗斯黑蛋糕 "

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