Tuesday, April 20, 2010

Orange Marble Cake

Bought some oranges a few weeks ago and it tasted really sour.  Can't seems to get another interested in eating it fresh.  So decided that I should use it as an ingredient instead.  So adapted a recipe from one of my earlier post and made this Orange Marble Cake.  The cake turns out really moist and the cocoa and orange combination was actually quite nice.  My only issue now is how to make the swirl such that the cake looks like a marble cake ;p

Orange Marble Cake

Orange Marble Cake

Orange Marble Cake

Ingredients & Directions
  • 150g self-raising flour
  • 125g salted butter
  • 110g sugar
  • 2 eggs (beaten)
  • 2 tsp cocoa powder
  • 1/2 tsp vanilla essence
  • 1 tbs milk
  • 1 tbs orange juice
  • 1 tsp orange cest

  1.  Cream butter and sugar until light and fluffy.
  2. Add egg mixture gradually, beat well after each addition
  3. Fold in sifted flour lightly into the mixture
  4. Add orange juice, milk and vanilla essence and mix well.
  5. Divide mixture into 2 equal portions
  6. Add cocoa powder in one portion.
  7. Scoop the white batter into a 6 inch oiled baking pan, then scoop the cocoa mixture on top. 
  8. Use a teaspoon or sharp object to stir the batter lightly, but don't overmix.
  9. Bake in a preheated oven at 175 deg cel for about 30 to 40 minutes or until skewer comes out clean.
  10. Leave to cool & Enjoy!.


Cream Corn & Melon Soup

Saw this recipe during one of the variety show where the host made cream corn soup and it looks really yummy.  So I decided to make my own version, to add some more nutrients to the soup, I added melon.  The soup turns out yummy and the kids actually likes it. Here's the recipes:

Cream Corn and Melon Soup

Cream Corn Soup

Ingredients & Directions
  • 1 corn (cut into chunks)
  • 1 carrot (cut into cubes)
  • 1/2 canned of cream corn
  • 1 chicken breast
  • 300g lean pork
  • 1 egg
  • 1 piece of winter melon (Cut into small cubes)
  • salt to taste
  1. Scale chicken breast and pork.  Put both in a pot of water and bring to boil.
  2. Add corn and cook for 30 minutes.
  3. Add carrot and winter melon and cook for 15 minutes.
  4. Add canned cream corn and cook for 5 to 10 minutes.
  5. Switch off the fire and add beaten egg slowly, use your ladle to swirl around the pot as you add the egg.  Add salt to taste. Served Hot

Easy Crispy Noodle (Sheng Mian)

Baby FAN loves "Sheng Mian" (Crispy Noodle), so decided to create my own version of it for dinner.
The result, yum yum...they ate the noodle themselves without me having to force it down their throat. Yeh...a definite keeper for me.

Crispy Noodle

Here's the recipe:
Crispy Noodle (Sheng Mian) - serves 4 (2 adult, 2 children)

Crispy Noodle

Ingredients & Directions
  • 2 Crispy Noodles (Fried Mian Sian, already cooked, can buy it at the market dry food stall)
  • 2 cup of chicken stock or vegetable stock
  • 1/2 cup of cream corn
  • 2 chicken tigh (Deboned and cut into bite size)
  • 1 broccoli (cut and chopped into bite size)
  • 1 egg white
  • 1 clove of garlic (chopped and dice)
  • corn flour with water to make a thick sauce
  • 1 tsp oil
  1. Stir fry garlic with oil until fragrant, add in chicken tigh until brown.
  2. Pour chicken stock and cook until chicken is 80% cooked.
  3. Added broccoli and cream corn until broccoli is soft.
  4. Add corn flour and water mixture to slightly thicken the sauce.
  5. Switch off the heat and swirl in the egg white.
  6. Pour sauce over the Crispy Noodles and served hot.
To add more protein to the dish I served the noodles with ready made fish fingers which I cut into bite size pieces for the kids.  Enjoy!

Oh, and I also included a bowl of cream of corn and melon soup (see my next post for the recipe) to go with the noodles...yum yum..


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