Beef Muffins aka Beef in disguise

From the title, beef muffin might sound weird but it is a beef muffin. Just like blueberry, chocolate chip, banana muffins, etc.

The story behind this muffin is little G has been on meat and vegetable strike for the past few weeks. She has driven my entire family nuts with all her refusal to eat anything other than bread, noodles and cakes. Most of the time, she would just drink milk instead of eating her food. It's so frustrating trying to feed her when she is one super stubborn little oxen.

Last week my mom baked a batch of vanilla cake and she finished one slice of cake in no time. So there goes the idea of disguising food and veggies in cake from. With her fondness for cupcakes, it worked!

Next time, I will add some vegetable in this muffin.

Beef Cupcakes:

2 eggs

120 ml vegetable oil

1 tbsp honey

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

pinch of salt

60 ml milk or chicken/vegetable broth

6 slice sukiyaki beef (do not use shabu2 cut because it's too thin)

1 tbsp flour

1/3 cup grated parmaggiano reggiano cheese

Directions:

1. Preheat the oven to 175C/350F

2. Sift flour, baking powder, baking soda and salt into a bowl and set aside.

3. Meanwhile, heat the pan and cook the beef slices half cooked. Let cool and cut in small dice. Put into a bowl and dust with 1 tbsp of flour.

4. Beat eggs and honey until thick, add vegetable oil in small steady stream, mix well.

5. Add the flour mixture a tablespoon at a time. Once you finished adding the flour, add milk or chicken broth, mix well.

6. Fold in the diced beef and 1/2 of the grated cheese, mix well. Fill in cupcake liners 3/4 full and bake in the oven for 25-30 minutes, or until the toothpick inserted come out clean.

For healthier option, you can replace all purpose flour with wholemeal flour.

Salmon Mac & Cheese

It's been months since my last post. Well, things have been very hectic lately with gazillion things that has to be done in a very short period of time.

Anyway, lil G has been having eating tantrum again. She didn't want to eat what the maid cooked her (mommy too busy to cook lately... i'm so sorry baby). This time, she really drove me to insanity. The only food she would eat pretty much unhealthy junk food. Cakes, chips, cookies...

Well, after finding a cute moon and star shaped pasta, I decided to try giving her macaroni and cheese or in this case I should call it moon and star pasta and cheese? hehehe.... I'm glad she finished almost the entire mini pot of the mac n cheese (with daddy finishing the last scoop), which she didn't even realized she was eating salmon. The one fish that she always refused to eat. Enough rambling, here is the recipe.

Salmon Mac n Cheese

Serve 2 mini pots (about 9 cm in diameter)

3 tbsp butter
1 tbsp flour
3 tsp djon mustard
1/8 cup cream
1/3 cup milk
1/3 cup macaroni (or cute kids pasta)
40 gr salmon filet
50 gr grated gruyere cheese
25 gr kraft quick melt or velveeta cheese
2 tbsp seasoned breadcrumbs

1. Preheat the oven to 180 C. Butter two mini cast iron pots (9cm) or ramekins, whichever you have in your kitchen.
2. Boil pasta 3/4 cooked, set aside. Pan fry salmon, 3/4 cooked and flake.
3. Melt butter in a small saucepan, add the flour once all the butter as melt mix well. Add the cream little by little while stirring followed by milk and mustard. Make sure the sauce is smooth. Continue stirring until it thickens. Add both cheeses and continue stir until thick.
4. Combine the sauce with pasta and salmon, mix well.
5. Pour mac n cheese mixture into the dish and sprinkle seasoned bread crumbs on top. Bake in the oven for +/- 20-30 minutes until the bread crumbs turn golden brown and sauce is bubbly.

Note: If you don't have seasoned bread crumbs, I normally just mix panko flour with some italian seasoning.

For this particular recipe, I didn't really measure my ingredients so it's an estimate how much ingredients I use in the mac n cheese.

Bolu Kukus

Bolu kukus, or steamed cake is one of the toughest cake I have ever tried to make!! When reading the recipe, it look very simple. In reality, it's NOT that easy! There are lots of hidden trick to it in that cake that not many people can explain. When a friend of mine, Sally showed off her beautifully cracked bolu kukus on her blackberry picture, it reminded me of my mom's bolu kukus when I was a kid. It's been more than 20 years since the last time I ate my mom's bolu kukus.  So I tried making it, since it look so simple.

- First attempt, total failure. The cakes beatifully cracked inside the steamer BUT when I opened the lid, it shrunk and become so tough it's not even edible. Fate: trash can.

- Second attempt, another total failure, same result as first attempt.

Then I ran to my mom for help. She gladly made the cake for us but, since she is into au naturale, mom didn't use any kind of emulsifier so the cake has flat top, but at least it tasted good and didn't end up like my cakes.

- Third attempt, i used my mom's recipe, followed every single step EXCEPT I added more soda as per recipe that Sally used which came from NCC Indonesia website but I didn't add emulsifier. Result, same as first and second attempt. Fate: trash can.

There were couple more attempts that end up with the same result. So I got so fed up with it I almost gave up using steamer. Thinking that oven is my best friend, and not fated to use steamer. When I found out that NCC has a basic cake class and reading the course description, I decided to join and learn how to make cakes using emulsifier and steam cakes. That class is my life saver and enlighten me on what to do with steam cakes. Yay!! So I rushed home and try making the cake again.

- Nth attempt no 1 : cake didn't shrink, but end up like my mom's with flat top. Okay... not exactly the result I was looking for.

-Nth attempt no 2: cracked open a tiny bit, still not the result I was looking for but at least it's a little improvement.

Then it got me thinking. The recipe said to put all the ingredients in the bowl and just mix it. Since I followed my mom's step of beating the eggs and sugar together, then add flour then the soda, maybe that's why. So I tried using the same recipe again.

- Nth attempt no nth: same as Nth attempt no 2. Turns out I didn't beat it long enough and my mixer didn't mix the ingredients really well when i found some unmixed residue at the bottom of the bowl as i was pouring the batter into the molds.

Then, I decided to look for other recipes on the mailing list archive. Found ibu Fat's new recipe that she hasn't post on her blog. So, I decided to give it a try.

- Nth attempt no nth square: Finally!!!!! It blooms and cracked beautifully! Yay!!! I was sooo happy! O-M-G!!! I love ibu Fat of NCC! After Nth attempt and god knows how many kg of flour, eggs, sugar, and soda that I used, it gave me the beautiful bolu kukus result. Hip hip hooray!!

Enough of my long rant, here is the recipe.

Bolu kukus ibu Fat

225 gr sugar
2 eggs
1 tsp emulsifier
250 gr flour
1 tsp baking powder
150 ml soda
1 tbsp coco powder (optional)

1. Put all the ingredients together in a bowl, except for the coco powder. and beat for 10 minutes until very thick and pale.
2. In a small bowl, mix the coco powder with water. Add a little bit of the batter and mix with coco powder mixture.
3. Pour batter into molds and top with chocolate batter.
4. Steam for 10 minutes.

Note: You don't have to use chocolate for topping. Any color and flavoring wont effect the result but it's for aesthetic purposes. Colorful will make it look pretty. Good luck!!

Taro Chiffon Cake

I've been frustrated trying to conquer bolu kukus. So, after endless failed experiment, I've had enough with the steamer. Time to go back to my oven. It's been a very very very long time since I made chiffon cake. Remembering my husband's request for taro chiffon cake, I figured why not make one. It came out of the oven beautifully puffed. One thing though, I had to replace coconut milk with milk since I didn't have coconut milk in hand. It would've taste better with coconut milk. When I took the cake out of the pan, my family ate half of it right away, not giving me a chance to take picture of it. Hence why in the picture I only get to take picture of half the cake. hehehe...

This is an old recipe I found on the internet and I can't remember where I got it from. But this one is definitely fool proof and never failed me since day one.

Chiffon Cake

8 egg whites
175 gr sugar
6 egg yolks
250 gr all purpose flour, sift
100 ml oil
150 ml coconut milk
150 gr sugar
1 tsp baking soda
Taro paste, as needed (you can substitute taro paste with any flavoring of your choice)

1. Preheat the oven to 180 C.
2. Sift flour and baking soda into a bowl and set aside.
3. Put egg yolks and sugar in a bowl and mix well. Add oil, coconut milk and flour mixture, and continue mixing
4. Meanwhile, beat egg whites, add sugar in three additions. Beat until stiff peak.
5. Fold egg whites into yolk mixture, pour into angel food pan and bake for 1 hour.
6. Once the cake is done in the oven, invert it and let cool before taking the cake out of the pan.
7. Slice and enjoy.

Bill's Scrambled Eggs

Today is Saturday and scrambled eggs is the perfect breakfast for me. Bill Granger has the best scrambled eggs in the world (in my opinion). It's rich, velvety and delicious. Well, my version doesn't include bacon, sausage, baked tomato and friends, since I don't have any in my fridge. But buttered toast is a must with this dish.

Since Gwynnie has been refusing to eat her boiled eggs for breakfast, I might as well try giving her baby version of Bill's scrambled eggs.

Bill's Scrambled Eggs
2 eggs
1/4 cup cream (or milk)
dollop of butter

1. Beat eggs and cream, add salt and pepper.
2. Melt butter on non stick pan over high heat
3. Pour the egg mixture and let the edges set. Stir with wooden spoon and bring the eggs to the center.
4. Serve with buttered toast and other sides like bacon, sausage, baked tomato, hash brown, whatever you like.

Junior Scrambled Eggs
1 Free range chicken egg
2 tsp cream
1 tsp butter

*Cooking direction same as above

Rice Krispies

Few days ago when I had conversation with a friend of mine about sweet treats we used to eat as a kid. Rice krispies came up in the conversation and it makes me want to have some. I can't remember when was the last time I had rice krispies, must be ages ago. Anyway, went to Kellog's website and found the simple, delicious, yet sinful recipe. It's so easy to make, even a 5 year old can make it.

I added vanilla in the marshmallow mixture to add the nice vanilla smell that I love.

Rice Krispies Treats

3 tbsp butter
10 oz marshmallows
6 cups rice krispies
*1 tbsp pure vanilla extract (optional)

1. In a saucepan, melt butter and marshmallow on low heat. Add rice krispies and mix well. Put the mixture inside a square pan lined with parchment paper. Press tightly into the pan and let cool for 30 minutes.
2. Cut into bars and enjoy :)

You can add nuts, chocolate chips, syrup or whatever topping you like into the mixture. I'm thinking of adding M&Ms next time.

Chocolate Cupcakes with Marshmallow Frosting

I have been on Junior Masterchef marathon since weekend. Those kids are amazingly good cooks! Can't believe my eyes when I saw the dishes they made. Their creativity is out of this world, especially the cooking skill which, in my opinion is on par (or almost) with professional chefs.

When they had to make Donna Hay's 4 layers chocolate cake, it looked really good. So, I decide to give it a try. I don't use chocolate cream cheese frosting as the recipe suggest, but I use marshmallow frosting instead. It's so fluffy like a cloud sitting on top of the chocolate cupcakes.

You can find the original layer cake recipe here. This one is my version for cupcakes.

Donna Hay's Chocolate Cake

1/2 cup (125ml) water
60g butter, chopped
2 tablespoons cocoa, sifted
1 cup (150g) plain flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (220g) caster sugar
1 egg
1/4 cup (60ml) buttermilk
1/2 teaspoon vanilla extract

1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture into muffin tin lined with cupcakes liner. Bake for 20-25 minutes.


Marshmallow Frosting

Some people and intimidated with the thought of making their own marshmallow. It's not that hard, in fact, very easy to make. The only tools you need are electric mixer, spatula, and candy thermometer.

2 egg whites
1 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 tsp gelatin
2 tbsp cold water

1. In a small saucepan, combine sugar, corn syrup and water. Cook until sugar reach soft ball stage (118-120 C). Remove from heat and set aside.
2. Meanwhile, bloom gelatin with cold water until dissolve. When Sugar mixture has cooled down, add the gelatin into the syrup.
3. Whip egg whites until soft peaks, pour syrup into egg white, add vanilla, and continue beating until stiff.

When you are icing the cupcakes, work fast, otherwise the marshmallow will harden and you won't get the pretty and smooth fluffy top.
Broil in the oven for 10 seconds or until top is golden brown. Remove from the oven and let cool.

If you can't be bothered to make your own marshmallow frosting, you can do it the quick and instant way.

Quick Marshmallow Frosting

1 bag of store bought marshmallow

1. Put marshmallow into a heat proof bowl and put it in the microwave until it melts. Frost quickly on your cupcakes.

 Yum yum...

(REVISED) Basic Chicken Vegetable Puree

I finally found the original basic recipe of chicken and vegetable puree for babies. Digging through my computer, finally I found it burried inside my non-recipe folder *duh*.

Chicken Vegetable Puree

1 free range chicken leg, skin removed (ayam kampung)
1/4 tomato (pick big, red, sweet and juicy), diced n deseed
1 shallot
1/4 onion, diced
2-3 cloves garlic
1/4 stick carrots, sliced
2 red potato, sliced

1. Using butter, brown shallot and onion, followed by garlic, add tomato, stir until soft.
2. Add boiling water to about 1/3 of saucepan, then put potato and carrrot. Let simmer for 15 minutes.
3. Last, add chicken leg, cover with more boiling water until barely covering the chicken.
4. Turn up the heat to high, cover. Once boiling, switch to low heat and simmer for another 2 hours. Let cool, take out chicken, debone, discard bone, put meat and everything else into blender and puree. Steam 15 min before serving.

Note: you can replace water with chicken stock

Lemon Meringue Cupcakes

It's been more than a month since my last post. A lot of things happened. My lil Gwynnie was sick, i was sick, hubby was sick, gazillion things to take care of... anyway, i was in the mood for something sweet and sour. What is better than lemon meringue cupcakes? I love anything with lemon in it, even though some people can't stand the sourness (including my dear husband).

I baked this cupcakes and share it with my fellow lemon fan friend, Kiki. This cupcakes are a little dense but very moist. It has lemon curd filling inside and a meringue frosting.

Cupcakes:

1 cup butter, melted
1 cup sugar
3 eggs
1 1/2 cup flour
1 1/2 tsp baking powder
zest of 1 lemon
1 tsp vanilla extract
pinch of salt

1. Preheat the oven to 180 C
2. In a bowl, sift flour, baking powder & salt, set aside.
3. In a bowl, mix butter, sugar and eggs until well blend, add vanilla and continue mixing. Add flour mixture and lemon zest.
4. Divide into cupcake liners and bake in the oven for 20-25 min or until toothpick inserted comes out clean. Let cool inside the tin.

Lemon Curd:

1 cup lemon juice
6 egg yolks
1 cup sugar (or more if you don't like lemon's sourness)
30 gr butter

Combine lemon juice, egg yolks and sugar in a saucepan. Cook over medium-low heat, stirring continously, especially the sides to prevent eggs curdled and turn into omelet :p Continue cooking until it become thick and glossy. Remove from heat and add butter, stir until all butter has melt. Let cool and set aside.

Meringue:

3 egg whites
1 cup sugar

1. Beat egg whites in an electric mixer until foamy, add sugar in 3 additions and beat until stiff peak.
2. Transfer egg white into a piping bag with round tip (or star, whichever tip you prefer).

Assembly:

1. Cut holes into the cupcake, fill with 1-2 tsp of lemon curd, close the top with cupcake cut out.
2. Pipe meringue on top of the cupcakes and let broil in the oven for 10 seconds or until golden brown.

The finished product

Baked chicken nugget

I've been making little bite size food for Gwynnie so she feed herself using her hands. So far, she loves it and keep on stuffing it inside her mouth. You can also make dips for the nuggets. I normally go for yogurt-avocado dip, plain yogurt or homemade ketchup (will post the recipes for you). This recipe is very simple, fast and easy to make.

Baked Chicken Nugget

1 boneless chicken thigh
1/2 cup panko crumbs
1 egg
1/8 cup all purpose flour
1 1/2 tsp italian seasoning

1. Preheat the oven to 150 C
2. Set the bowls for coating in this order: flour, egg, panko. it will make your work so much easier.
3. cubed the chicken, then dip the meat into flour, egg and panko. Lightly spray with oil and bake for 20 minutes.