Saturday, September 25, 2010
I was really excited when I found pandan paste in the chinese grocery shop here two weeks ago. I had been searching for the paste here.
Just to let you know how excited I was : I woke up at 6.30am today to bake :)
I found this simple pandan butter cake recipe at Aunty Yochana site. I do not have ovalette here so I used the recipe without ovalette with some modifications:
250 gm. butter
200 gm. sugar
1 Tbsp. Kaya ( I omitted this as I do not have Kaya here)
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
200 gm. coconut milk
1/4 tsp. salt
3 Tbsp. milk powder ( I omitted this as well)
1 tsp. pandan paste
a drop of green colouring ( I omitted this)
1. Cream butter and sugar till creamy. Add in Kaya.
2. Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green colouring.
3. Fold in cake flour, milk powder and baking powder and then pour into a 9" sq. tray and bake at 175C for about 60 mins ( The recipe call for a 7" sq tray. But this is a big cake. I used a 9" but I think an 8" would be just right)
Thursday, September 23, 2010
I have a block of firm tofu in my fridge and have no idea what to do with it until a saw a recipe for baked tofu at the Wholefood website.
I modifed the recipe as follow:
1 block firm tofu ( for those in Asia, use Tau Kwa)
1. Cut the tofu into one inch cube
2. Marinate with soya sauce for one hour ( I marinated in the morning and baked it the evening when i get off from work)
3. Pre-heat oven at 350F
4. Bake tofu for 30 minutes. Take out and turn. And bake for another 30 minutes
(You can bake longer for a crispier tofu)
Baked tofu are good as snack or with salad or stirfry. This is the first time I am baking this.. and I am sure there will be many more times. They are really yummy. Enjoy