Wednesday, July 21, 2010

[Comfort Food] Potato Salad

This potato salad is the best salad that I like ever. All the ingredients are commonly found in market and you can made a delicious salad easily as well.  


Ingredients:
300g Potato, Peeled and cut into pieces
2 Green Onion, Cut into small portion
2 Chinese Parsely, Cut into small portion
2 Tbsp Mayonnaise

Seasonings:
1/4 Teaspoon Salt

Method:
Steam the potato for 10 minutes or until it tender.Let the potato cool down to room temperature. Mix well with mayonnaise. Add the chinese parsely & spring onion and mix well. Add the seasonig to taste. Keep in refrigerator for 2 hours and ready to serve.

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[Baking] Chocolate Banana Muffin

Chocolate and banana are absolute good combination of making muffin. Should you have left over banana which unable finish it in time, you can use it to made this muffin instead.

Ingredients:
250g Butter
300g Low Gluten Flour, Sieved
220g Caster Sugar
5 Eggs
1.5 Teaspoon Baking Powder
1 Teaspoon Salt
50g Chocolate Powder
300g Banana Flesh
200ml milk
1 Tablespoon Medium Gluten Flour, Sieved
2 Ripe Banana, Peeled & Sliced 4mm

Method:
Mashed the banana with salt, keep aside.Photobucket
Cream the butter and sugar in the mixing bowl and beat until light and fluffy.Photobucket
Add the beaten eggs gradually and beat tills well combined.
Add the milk and mix well.Photobucket
Sieved and stir in the low gluten flour and baking flour until the ingredients are just combined.Photobucket
Add the chocolate powder and mix well.Photobucket
Add the mashed banana and mix well.Photobucket
Add 1 tbsp flour into banana slice and mixed well.Photobucket
Fill the muffin cup with butter mixture about 70% full . Adding a banana slice on top of mixture.Bake at 170 degree Celcius for 35 minutes.Photobucket

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Monday, July 19, 2010

[Cheesecake] Baked Mango Cheesecake

In order to made delicious cake, the freshness of ingredients is important. By using the fresh mango to made a cheesecake, you can enjoy it over a tea-time break.  

Ingredients:
Digestive Biscuits Cheesecake Base
Mango Paste
1 Fresh Mango, peeled and chopped coarsely
2 Tablespoon Lemon Juice
Filling
1 Fresh Mango, peeled and diced
500g Cream Cheese
120g Caster Sugar
3 Chicken Egg
30g Cornstarch
150g Whipping Cream

Method:
Blend the mango with lemon juice, keep aside.
Cream the cream cheese till soften.
Add the sugar and cream it till light and fluffy.
Add the mango paste and mix well.
Add the beaten eggs gradually and beat tills well combined.
Add the whipping cream and beat till smooth.
Sieved and stir in the cornstarch until the ingredients are just combined.
Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.
Bake it at 160 degree celcius for about 60 minutes. Let it cool down to room temperature. Then keep it into refrigerator at least 3 hours or overnight.

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