Tuesday, April 03, 2007

Spicy Baked Beans

This is an Indian influenced dish which I was inspired by one of Saturday's Kitchen guest chef. Most of the time, I will have my baked beans just as it is or add scrambled eggs, chopped onions to it and have it with bread. This version came out pretty well and it tastes great with chapati. In fact, you can add some potatoes and curry leaves and use it as a thosai filling - just a thought *wink*

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As usual, this recipe is 'agaration', you can add more or less of the items to suit your tastebuds 8-D

3 small tin Heinz baked beans or any brand that you like
2 shallots, chopped
1 clove garlic, chopped
1 heapful tsp garam masala powder
1/2 tsp tumeric powder
1 stalk coriander leaves, chopped
mixed vege
1 Tbsp oil

1. Heat oil in frying pan and stir fry chopped shallots and garlic till fragrant
2. Add baked beans, stir till well mixed
3. Add garam masala and tumeric powder and mix them well
4. Once bubbly, add the mixed vege lastly followed by the chopped coriander, stir well and simmer for about 2min and serve it hot with chapati or thosai

Chocolate Chip Muffin

This recipe is adapted from Simply Delicious segment at AFC (Asia Food Channel) and I maanged to memorise the ingredients and wrote it down in my notebook. Well, the original recipe uses flour+baking powder, but I replaced it with self-raising flour simply because to lazy *LOL*. It is very easy to do muffin and tastes very rich due to the butter. It doesn't require any machine, just your hands and fork & spoon and of course not forgetting the weighing machine too .. hehe

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Muffins batter is supposed to be lumpy and not smooth. Just ensure that the dry ingredients are moist then stop mixing. Further mixing will give a hard muffin and you don't want that.

125g chilled butter, cut into cubes
275g SR flour
115g brown sugar
115g choc chips or a block of dark chocolate and chop them into small pieces
1/2 tsp salt
100ml milk
1 egg
1 tsp vanilla essence

1. Sift flour and salt together
2. Add egg and vanilla essence into the milk and mix them well, put aside
3. Mix butter into flour mixture, using your fingers, rub the butter into the flour till it resembles crumbs
4. Make a hole in the dry ingredients and pour the milk mixture (2) slowly and using a fork, mix it gently till all the dry ingredients are moist. The batter should be lumpy and not smooth.
5. Scoop into muffin pan or cups and bake in a preheated oven at 175C for 20mins or so till cooked.

Rainbow Egg White Lapis

I got this recipe from the internet - indonesian website (sorry can't remember the site name) but modified it to suit my taste. To me this is more a layered sponge cake and taste wise, not too sweet. You can do variation like sprinkle shredded cheese or chips or dried fruit to make it interesting.

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500g egg white
250g white sugar
250g plain flour }original is 300g plain flour
50g self-raising flour }
60ml evaporated milk (original is coconut milk)
100ml melted butter (original is oil)
1tsp vanilla essence (not in the original recipe)
a few drops of red and green colouring
4 pitted dates/prunes or slivered almonds for sprinkling on last layer

1. Beat egg white till bubbly, add sugar little by little and beat till stiff
2. Sift in flour and gently stir into egg white mixture
3. Add milk and melted butter together and pour slowly into egg+flour mixture, mix slowly till well blended
4. Divide batter into 3 leaving one original and the other 2 with the respective colours
5. Pour one scoop batter into a lined and greased loaf baking tin and baked in a 175C preheated oven for 7-10min till brown
6. Change oven mode to grill and increase temperature to 200C
7. Pour 1 scoop of green and grill till the top turns slightly brown, then pour 1 scoop of red over the green. Repeat till you finished all the batter.
8. On the last layer, either sprinkle slivered almonds or prunes or date and grilled till brown then change the oven to baking mode and bake till cake is cooked.