Chinese Roasted Pork (Xio Bak) Fourth Attempt

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Hello! I am back again with roasting xio bak. My parents is in town and I know this is what my father love to eat. My mom helped me to buy this wonderful belly pork at only RM30.00 for 1kg plus. Not much oily parts and this is actually the half of the 1kg plus pork belly. I still have the other half in the fridge will make xio bak again next weekendAs usual I am roasting it in the same recipe mentioned in my previous post. As you can see there is some no 'bubbling' portions on the left. Hehe..my father keep peeping my oven before so I know he can't wait to eat his fave dish so I took it out from the oven early. A friend of mine (a blogger) has recommended me to actually chop off that portion and pan fry it. This idea sounds good eh. I have taken note on this and will do it if I ever encounter the same problem again.

Light Cheesecake

Stumble upon this recipe in the FB this morning. It is from Open Recipe and recipe credit to the owner. I did slight modification to the original recipe.



Here's the recipe:

Light Cheesecake

Ingredients: 6" mould
30g Unsalted butter
85g Cream Cheese
85ml Low fat milk
2 Egg yolks
2 Egg Whites
40g Sugar
20g Low Protein Flour / Superfine flour
10g Corn starch

Method:
1. Preheat oven at 180degree.
2. Double boiled butter , cream cheese and milk , stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.
3. Add in egg yolks and mix well.
4. Sift in flour and corn starch into the egg yolk mixture and make sure no lumps.
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks.
6. Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.Pour the batter into the prepared pan and smooth out the surface.
7. Baked for 50mins on the lower rack and for the last 1 minute transfer pan to the middle rack, the tray with water still remain at lower rack and use grill function for top heat to brown the surface. At this point I increase my temperature to 200degree.
8. Once your cake is completely bake do not remove from oven immediately, leave it in the oven with door-ajar for about 10mins.
9. When your cake is completely cool you may keep it in the fridge so that the cheesecake can be slight harden before consume.

p/s: if you feel that your cake is not fully bake you may bake at high temperature for an another 10mins BUT make sure you cover the cake surface with aluminium foil. This is to prevent the top overheating.

Good luck!

Carrot Cake with Cream Cheese Frosting

I have countless time I tried to make this carrot cake, let it be for steam or bake I always failed to steam/bake a nice one. But my all this while effort is paid off when I successfully bake this yummylicious carrot cake. I have asked around my friends how to make sure my cake is really cook and not moist in the center of the cake and with their info I managed to successfully bake one yesterday. Original recipe call for 180degree for 40mins for upper and lower heat, I pre-heat my oven at 250degree for 10mins and bake for an hour 180degree on lower rack for 30mins and an another 30mins on middle rack with 200degree temperature. After 60mins process I adjust the heat to only lower heat for an another 10mins. Well the results is awesome!No crack line :D

So here's the recipe link

Nasi Lemak Lover: Carrot cake with cream cheese frosting

Vegetarian Pau

I will have to say this again... This is my first time in making a vegetarian pau and still more space of improvement needed :) So here' the recipe





Pau Skin

Pau flour 500g-Sifted
Instant yeast 1tsp
Brown sugar 100g
Corn oil 50g
Warm water 250g

-Mix instant yeast in warm water and brown sugar.
-Pour the pau flour in a mixing bowl. Make a well at center and pour in yeast mixture followed by corn oil. Mix everything together. You may add in a little amount of flour if you found that your dough is sticky
-Work into dough. Knead until smooth & elastic.
-Leave dough to proof until double in size.Preferably leave it at some 'warm' place.
-Deflate dough and divide into 80g small dough or any size of your preference. Flatten the dough and put filling in the center.
-Place each dough on a piece of baking paper. Set aside for about 10mins.
-Steam pau in high heat (boiling water) for 10mins.

Fillings

Jicama 200gm - Shredded
Carrot 100gm or at your own preference - Shredded
Chinese Mushroom 3pcs - Cube
Water 500ml
Cooking oil 1tbsp

-Bring water to boil and add in shredded jicama. Leave it to boil until soften. Once soften drain the boiled jicama. Leave aside.
-Heat wok and add in cooking oil.
-When the wok is heat up with cooking oil add in shredded carrot and mushroom. Stir fry until aroma then add in jicama.
-Keep stir fry until aromatic.
-Leave to cool before put the fillings into the pau skin.

**Plate use is my new Corelle Livingware City Garden set** :)
**Further improvement needed for the skin. I am using non whitening flour thus my pau skin looks yellowish is due to the use of brown sugar.**

INFO : Rose's Kitchen

Found this blog while I was goggling the recipe for huat kuih...I love her recipe and it is easy to follow too! Please click the link below to access to the useful blog for the recipe you need :) Happy browsing!

Rose's Kitchen

Orange Yoghourt Muffin Cake

Learn this from Table for 2....more

My Kitchen Helper

Hello, I would like to share with you my fellow kitchen helper that has done their amazing work in my kitchen :-)

Stand Mixer from Cornell
Specifications
-Capacity 2.5L bowl
-5-speed with turbo function
-Detachable as hand mixer
-Stainless steel beaters, dough hooks Power
-250w

Electric Oven from FABER
Specifications
-21L Interior Capactiy
-4pcs Stainless Steel Heating Elements
-Timer 60mins with Bell
-Temperature Control up to 250 degree celcius
-Indicator Light
-Bake Tray, Wire Rack, Tray Handle, Crumb Tray