the names of both cupcakes that i baked today would’ve been to long for the post title, chocolate stout cupcakes with vanilla cream cheese frosting and Red Velvet cupcakes (since my obsession from last London trip).
it’s past midnight now and just got back from AN’s place so way too lazy to type any further. a lot of clumsiness (nothing unusual) and no help (almost) from AN. started with the chocolate stout (Guinness) cuppies, first batch, almost burnt the top (misread: Fahrenheit to Celsius, great job!)…
strictly speaking, the taste wasn’t great, barely a hint of Guinness (!) texture ok but not pretty overall. however cream cheese saved the day (for both the recipes today actually)
and then there is the Red Velvet. i almost gave up making them after the huge disappointment with chocolate stout cuppies and Red Velvet’s recipes sounded complicated and yucky with possible risk of red stain all over the place (i.e. AN’s kitchen!). but AN cheered me on and did a little observation here and there to make sure it ‘blends well’ and ‘mixes well’ (:
it looks better but the red is actually wrong, check out the supposed colour here. this is like Chinese-birthday-red-egg red (Noel red/Christmas red) but it should have been a darker blood red, AN said: i think you should keep this recipe for Halloween. lol
so with that little help from master to lift my spirit and the cuppies, it turned out so much (much) better!
oh by the way, see the cheese frosting with black dots, that my friend is a very precious (unavailable) commodity in Singapore, Vanilla beans! the real thing! and piping the frosting was real fun too! will probably try cupcakes again since i’ve already bought a 12-piece rack, till then…
yup me and AC tried this out! sorry my BB camera is again horrible at focusing (sounds like me!)
i’ve decided to make siu yuk for mum and everyone else (: mum chipped in to make ALL the other dishes! since the last recipe failed (too salty), i’m going to stick back to the first one from RasaMalaysia. an unwitting mistake (by me, clearly) and improvisation by my mum made this our recipe instead (:
ingredients for the marinate:
garlic and ginger juice (five cloves and three slices)
five spice powder
ok the mistake was that i read wrongly, i thought i needed garlic powder instead of ginger powder. so mum pounded some garlic but was too late by the time i realised. she then just added ginger to it and strain the juices. it works!
mum’s winning char siu marinate sauce:
dark soy sauce
five spice powder
garlic and ginger juice (from siu yuk)
some thoughts over this: i think rock salt works best for the added blister (i just use normal salt this round). after poking the skin at the last 15 minutes, the oil oozing out of the skin may have melted the salt too quickly before the popping effect takes place, so perhaps wipe off the oil before the last spread of salt might do the trick? also the crunchiness of the skin didn’t last after slicing it. randomly (literally), i wrote to TheHungryHog for advice (he claims that his siu yuk skin lasts 3 hours!) and here are some insights to share (: do share if you have some brilliant/secret method *please*
1. If you’re letting it stand for a while before eating, place it under or next to a fan once you’ve let the meat rest a bit out of the oven. This will blow the steam away from the skin. Kind of a redneck method, but it has worked for me.
2. Only cut the meat right before you’re going to devour it. Once you cut it up and place it in a jumble on your plate, the meat juices and moisture will reduce the skin’s crispiness quite quickly. Think of the skin as dry bread absorbing sauce.
3. Try to reheat the meat, skin side up, using only the top grill of the oven. The skin should crisp up nicely again.
mummy, i love you (and daddy!)
in the same span of time, i made siu yuk for dinner upon AN’s request but using AlmostBourdain’s recipe. found red fermented bean curd with great difficulty in Singapore (shocking). AN made beet root soup (very yummy!) and AC fried some sort of veggie.
Beet Root Soup ingredients:
siu yuk was a massive disappointment! was too salty! the skin turn out well but the fermented bean curd over did it. i think i will stick to previous recipe next round (if any). also AN (the health-conscious-guru) bought skinny pork belly! no kidding! lol! siu yuk must have FATS. period
the best rum cake i ever had! begged my colleague MT to send me her famed recipe (: tried it out at AN’s place. it is as easy as MT claims but… didn’t taste as good, that’s always the case isn’t it? (: note that the glazing part is a bit tricky but apart from that, everything else was smooth sailing
1 cup chopped walnuts (optional)
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil and rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
To make the glaze:
In a saucepan, combine butter, water and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert cake, then pour the rest of the glaze over the bottom of the cake. Let absorb well then invert back onto platter.
made the same salad for EK. she commented, the sauce is good. righto
had a sinful one from Changi Village… makes me feel like baking too! time to call AN (:
neither interesting nor creative at all. just a means to an end. French dressing from Mediya, bad choice! Cheese cubes from Kraft were yummy (: made a sandwich with the leftover but my brother ate it up nicely while i was away :P so instead of 4 salads, made only 3 this week