PANDAN CHIFFON CAKE - LITTLE MOUSE'S FAVORITE RECIPE

Most Asians love chiffon cakes, especially pandan-flavoured ones! A good chiffon cake is very light, soft like a souffle and it stands tall. Baking it can be intimidating for some, but once the skill is acquired, there is no turning back. My cakes used to shrink, so I took some time to understand where I went wrong. There were many trials before I finally succeeded, and still I felt that all efforts were not wasted. 

Pandan chiffon cake is usually the first chiffon cake to attempt. I think this is the only green bake one can find in Asia apart from matcha green tea. Hmmm.... However, there are other exciting flavours too, once we conquer this basic chiffon!

"Definition: Pandan (Scientific Name: Pandanus, also known as screw pine or palm pine) is a herbaceous tropical plant that grows in Southeast-Asia.  In Chinese, it is known as 'fragrant plant' because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it's the leaves that are desired for cooking up many Thai and Southeast-Asian dishes. (https://www.thespruce.com/cooking-with-pandan-3217067)"

Pandan leaves are rampant in Southeast Asia. Even in cities such as Singapore where land is scarce, it is common sight to see these plants outside homes along corridors or balconies. Many will prefer to plant our own pandan leaves, since we use this in many other Asian dishes as well, and ensure that they are fully organic!

one of the pots of pandan leaves I have along the corridor

This recipe is not my own. A relative passed this to me where she learned from a baking teacher when she was younger. Many who had tasted her pandan chiffon cakes would tell me how good they were! She sold them mostly during Chinese New Year. Naturally, being one of her favourite nieces, she was so very willing to share with me. I had her permission now to "expose" it to friends since she had retired from selling her bakes. 

Notes:

Amount of sugar can be reduced slightly, but reduce from (A) only. However, I find the sweetness just nice for me.

The original recipe called for cream of Tartar which I replaced with white vinegar and salt. 

I replaced pandan essence and pandan paste with real pandan extracts. (Always try to avoid chemicals if possible)

Baking powder is optional. Omitting it will not affect texture and taste, just that it might not be as tall as it should be.

It is best to use fresh coconut milk cream, however I use UHT cartons ones.

PANDAN CHIFFON CAKE - LITTLE MOUSE'S FAVORITE RECIPE
Ingredients
(A)
4 egg yolks (from 60g eggs)
85g caster sugar

(B) 
85g coconut cream (pandan leaves infused)*
50g corn or canola oil

(C)
115g low protein flour
3g baking powder (optional)

(D)
7 egg whites (from 60g eggs)
1 tsp white vinegar
1/2 tsp salt
57g caster sugar


Method
1. Preheat oven at 150C, with rack placed at lower level.

2. In a mixing bowl, whisk (A) well with a hand whisk. Do not whisk to thicken the yolks.

3. Add in (B) and mix well.

4. Sift (C) into yolk mixture, with the hand whisk, mix gently until no lump can be seen.

5. In another dry, grease-free mixing bowl, whisk egg whites till foamy. Add salt and vinegar. Continue whisking while slowly adding all sugar by tablespoons and whisk until 70-80% stiff. This is meringue.**

6. Scoop 1/3 of meringue into yolk mixture. Fold in gently.

7. Pour yolk mixture into meringue balance. Fold in gently until no white streaks can be seen.

8. Pour into 21cm chiffon mold to fill up to 80% of mold. Give a few taps to remove air pockets. (make any batter excess into cupcakes)

9. Bake at 150C for about 80 min. Cake is done when golden crust is formed around the raised inner hole.

10. Remove cake from oven and drop chiffon to ground from height of 1 feet. This is to shock the cake to prevent shrinking.

11. Immediately invert cake to cool completely in mold. Cake should invert at a height of at least 15cm to ensure good heat dispersion. (Try to let cake cool normally on its own, avoid fan or air-conditioning)

12. Once it is completely cooled, remove chiffon cake from mold and serve.

*Snip pandan leaves and add into coconut cream. Using a blender, blitz well, strain through cheese cloth to achieve 85g coconut cream.

** Whisk egg whites at high speed at first. When meringue turns stiff, whisk at low speed for a few minutes to reduce air bubbles. 

Pandan leaves infused coconut cream

槟城叉烧肉 PENANG SWEET PORK

My neighbour introduced this old school dish to me. I loved it at my first try. The pork slices were sticky, chewy and sweet. The slightly charred meat tasted so good! She assured me it was not difficult to make the dish, but I must watch the heat carefully and not walk away. So I picked up the courage to finally try my hand. First attempt was pretty close to hers, except that I could push caramelizing  a bit further. 

Select pork belly with even fats and meat. Try to go for those without soft bones. The steps are really simple, but some patience is required.

PENANG SWEET PORK 槟城叉烧肉
Ingredients
500g pork belly (skin removed)
2 tbsp light soy sauce
8 tsp sugar
2 tbsp water

8 cloves garlic (optional)

Method

1. Clean pork belly. Slice pork about the size of index finger. Each slice should have the layers of meat and fats.

2. Marinate sliced pork with light soy sauce, sugar and water for 30 minutes.

3. Remove garlic peels. Keep the cloves whole.

4. Heat non-stick pan with high heat on stove. Do not add oil.

5. Place marinated pork slices and garlic cloves in hot pan. Stir fry until pork is lightly cooked. At this point, moisture from pork will be drawn out.

6. Cover pan. Turn down heat to medium-low. Simmer for 5 min.

7. Remove cover, moisture should be almost reduced. Turn down heat slightly and stir fry until oil is drawn out. You should get about 1/2 cup of oil drawn out. (This is where watchful eyes and patience are required.)

8. When pork is well caramalized and take on a darker colour with some look a little charred, it is done!

9. Scoop out pork with a strainer to let excess oil drip off. Place on plate to serve.

After removing cover, moisture was almost reduced

Could still caramalize a little further

Oil drawn out from pork. This was about half cup of oil.

HOMEMADE MEATLESS TOFU (STEAMED THEN FRIED OR BAKED)

I am not a fan of Tau Kwa, but I love TOFUUUU! This is an easy dish to make, but it can be quite time consuming. I used to fry after steaming the delicate pieces, but by the time I finished, I would be so hungry! And to turn it into a healthier dish, I decided to bake them instead. 

OK, OK, I confess.... baking is way much faster as I do not have to wait so long!

I do not use fish paste for this dish although I believe with the paste it will taste better. As a not-very-rich-homemaker, I try to find substitutes to save on costs. In order to make the tofu firmer, I add potato flour instead. I used a mixture of pressed tofu and silken tofu in my first attempt, but found it too soft although manageable. I prefer to use only pressed tofu later on.

HOMEMADE MEATLESS TOFU

Ingredients

2 x 360g Japanese Pressed Tofu (板豆腐）

1 large onion, diced

5 stalks scallions, diced

1/2 red bell pepper, deseeded, diced

1 medium carrot, grated, juice squeezed out

2 eggs, beaten

4 tbsp potato flour

Seasonings  (by estimation, adjust to own preference)

1 tsp chicken stock powder or 1/3 cubed chicken stock

3 tbsp oyster sauce

3 tbsp light soy sauce

1 tbsp sugar

1 tsp salt

1 tsp white pepper

For frying:

Corn Flour for coating and oil for frying

For baking:

Beaten egg for first coat

Bread crumbs for second coat + 1 tbsp oil stirred into bread crumbs

Methods

1. Prepare a wok/steamer with boiling water for steaming. Line a 13x7 rectangle pan with non-stick baking paper.

2. In a mixing bowl, place all vegetables into bowl. Drain tofu of water and place into mixing bowl.

3. Add beaten egg and seasonings into bowl. Using your hands, mash tofu and mix everything evenly.

4. Add potato flour. (You may give a little taste to see if seasonings require adjustment)

5. Pour mixture on to prepared pan, level top and steam for 20 minutes.

6. Be careful when lifting lid to avoid water from dripping onto tofu. You may use kitchen towel to gently dap away moisture.

7. Carefully lift the sides of baking paper to transfer steamed tofu on cooling rack. Cool completely.

8. Transfer tofu by sliding baking paper onto chopping board. Using a sharp knife, slice into bite sizes.

9a. If you wish to fry it, carefully coat each piece with corn flour and fry till golden brown. Soak excess oil with kitchen towel before placing in serving plate.

9b. If you wish to bake it, preheat oven at 200C. Carefully dip each piece into beaten egg and coat with bread crumbs. Place on baking tray and bake for about 20 min.

SWEET AND SOUR PINEAPPLE

The Little Mouse family had decided to embark on a one month meatless or meat-less program, initiated by my boys. You should imagine my "horror" look because except for my mother-in-law, we were quite the carnivorous type. But I agreed that going for more vegetables would be a healthy lifestyle, it was just that I never expected my kids to make this request. The boys were intrigued after I shared with them a diet called Daniel's Plan based on biblical character, Daniel, who ate only fresh vegetables during his "recruitment period" in Babylon. The Bible recorded in Daniel 1:15  that "at the end of 10 days it was seen that (Daniel was) better in appearance and fatter in flesh than all the youths who ate the king's food."

Alright, this was our first week of meatless meals, so I had to create something other than blanched vegetables and eggs. Pineapples seemed good.

SWEET AND SOUR PINEAPPLE

Ingredients

1 can pineapple with syrup

 1 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 tsp grated ginger

1/2 cup raisins

1 tsp sugar

1/2 tsp salt

1 tbsp plum sauce

Method

1. Drain pineapples, set syrup aside. Cut pineapples into small cubes. 

2. In a wok, heat oil and add mustard seeds and cumin seeds. Fry for about 10 seconds.

3. Add in grated ginger and fry till fragrant.

4. Add in pineapple cubes. Fry for about one minute.

5. Add in some syrup to bring to boil. Pour in raisins

6. Add sugar and salt and plum sauce, bring to boil.

7. Garnish with sliced chilli and coriander leaves.

THAI PAPAYA SALAD INSPIRED CABBAGE SALAD

It had been quite warm recently. We needed something refreshing for our meals. Since my little men were requesting for meat-free meals, I wanted to do something special. I pranced upon this idea of Thai papaya salad, but instead of young papaya, I used cabbage instead. The traditional way of preparing papaya salad was to use pestle and motar. Well, I only had a small stone version in my kitchen, and if I were to pound everything, it would take forever. So there was very little pounding for this. The results? Cool and refreshing!

As this dish was to feed my entire family, young and old, it was not feasible to make it too hot on the tongue. Of course if I had it my way, I would add chilli padi (Yumz!!!), but that would be cruel to the rest of the clan. So I had to make adjustments here and there, and came up with this cold dish. I was quite pleased =)

THAI PAPAYA SALAD INSPIRED CABBAGE SALAD

Ingredients

1/4 cabbage, sliced thinly

1 carrot, grated

4 long beans

1 red chilli, de-seeded, sliced thinly

4 cloves garlic, chopped

1 tbsp chopped shallots

1 red tomato, de-seeded, cut into thin wedges

3/4 tsp salt

4 tbsp fish sauce

1 1/2 tbsp sugar

Juice of 6  - 8 calamansi + some zest from 2 -3 calamansi

Toppings

Roasted peanuts, roughly chopped

Coriander leaves, roughly chopped

Method

1. In a pot with boiling water, gently blanch long beans for about 10-15 seconds. Drain and cut into 2-cm strips.

2. Using pestle and motar, pound garlic and shallots.

3. Place sliced cabbages into a big salad or mixing bowl. Crush the cabbages with your hands to destroy the fibrous structure.

4. Place all the rest of the ingredients and mix thoroughly. Adjust taste according to your preference.

5. Garnish with roasted peanuts and coriander leaves.

There you have it!

BEER ROASTED PORK BELLY WITH VEGETABLES

Roasted pork belly is our family favourite. I saw a show on TV many years ago how a chef used a home oven to cook a simple but yummy pork belly with crispy skin. Of course we must try the method and it was fabulous! You can make it on its own using only three other ingredients, but today I would make a soupy version using beer. 

The reason I use beer is because it tenderises the meaty part due to its carbonated nature. If you are concerned about alcohol, you can replace with stock or soda water.

First and foremost, the pork belly should be selected carefully so that the flavour would turn out balanced. There should not be too many fat layers, and the slab should be quite even. You could add spices such as five-spiced powder or grounded cinnamon or other flavouring to your preference. Dried herbs such as thyme, rosemary and tarragon are also very good.

BASIC ROASTED PORK BELLY

Ingredients

(basic ingredients for roasted pork belly)

1.8kg approx. pork belly

4 tbsp salt * and more for sprinkle

2 tbsp ground pepper

Juice from half a lemon

3 tbsp oyster sauce (optional)

(other ingredients to make up this dish)

330ml beer

1 cup water

2 potatoes, cubed

2 carrots, cubed

1 large onion, sliced

1 bulb garlic

2 sticks celery, cut into strips

Seasonings

1 tsp sugar

1 tsp powdered chicken stock

Dash of salt and pepper

(* Please note that I use low-sodium salt in my pantry, hence the amount of salt is used. If you are using normal table salt, you may reduce the amount by one tablespoon. Bear in mind that most of the salt should be rubbed on the skin itself.)

Method

1. Wash pork belly. Using a sharp tool (I used an ice picker) poke many, many holes on the surface of skin. Make sure you poke deep enough through the first layer of fats, but not touching the meat part.

2. Prepare a baking dish, line with grease proof paper for easy cleaning.

3. Use paper towels to dry the whole pork belly. Rub pork skin with most of the salt. Turn over and rub the rest of the meat with remaining salt, pepper and oyster sauce, if using (or along with other spices or herbs). Turn over again and spread some of the pepper and oyster sauce on skin surface. Squeeze lemon juice on it too. Place pork onto prepared baking dish. (If you only want to roast pork belly, you may place a rack under pork belly to raise up the slab)

4. Use some bamboo skewers to poke through under the skin layer. This ensures pork stays in an even shape. 

5. Place a piece of paper towel over pork belly, cover with cling wrap and chill in fridge for a few hours or overnight. (Some people may recommend uncovered pork in fridge to help dry the surface, but I do not think it is a good idea for home fridges since cross-contamination may take place.)

 6. Remove pork from fridge and let it sit till room temperature. 

7. Preheat oven at 180C. Before placing pork into oven, dab dry  skin surface. Sprinkle some more salt. (You may now place the tray in oven if you only want to roast pork belly).

8. Carefully pour beer and water around pork belly. Arrange all the vegetables and seasonings into baking dish. Bake at top-middle rack level of oven for 60 -80 min approx or until pork is tender.

9. Switch oven to high grill mode for about 5 min. You should watch closely now to avoid charring. At this point, the skin bursts into small bubbles to achieve crispy crackling.

10. Remove bamboo sticks, slice meat and serve immediately.

AYAM MASAK MERAH (SPICY TOMATO SAUCE CHICKEN)

I love ayam masak merah! All my friends and loved ones know I am a chicken meat lover. I love sweet or spicy foods, so when I first tried this in Malaysia's Ayer Keroh Highway R&R back then, I was blown away! Never knew before that such a delicious Malay delicacy existed (o.0!) Wow! Where had I been all these while? I would then try the dish at Malay food stalls in Singapore, and never found the servings enough to satisfy my appetite.  The servings were simply too small for me.....I could eat a whole bird!

I attempted to cook this once when I was new in the kitchen. Armed with a promising cookbook, I followed the recipe but either I did not know the techniques, or the measurements were off, the dish did not turn out quite right. I had to deep fry (T.T) the protein, which was quite a disaster. I felt that all the efforts of preparing this dish were simply not worth since the outcome did not quite make it. 

After a few years wiser and spending more time in the kitchen, I decided to try again. This time, without the cookbook, but based on my own senses and preference. Made a few searches on internet to find out what various ingredients were used, I thought this compilation would work well for me. I did not deep fry the proteins (spare me, please!!), and used evaporated milk instead of coconut milk. I also added in potatoes and carrots as I always have them in my pantry. So, presenting..... Little Mouse style Ayam Masak Merah!

AYAM MASAK MERAH (SPICY TOMATO SAUCE CHICKEN)

Ingredients

(A)

1kg boneless chicken thighs, each thigh cut into 3-4 parts
2 tsp turmeric powder
1 tsp salt
1 tsp white pepper 
1 tsp light soya sauce

4 potatoes, cubed

2 carrots, cubed

(B)

5 red chillies, deseeded and sliced

4 garlic cloves, diced

(C)

3 onions

20g ginger

20g galangal

3 lemongrass (use only the white part)

(D)

1 star anise

3 cloves

1 cinnamon bark

2 cardamon seeds

Some vegetable oil

(E)

2 small tomatoes, cubed

1 small can tomato paste

2 tbsp oyster sauce

4 tbsp ketchup

1 cup water

salt and sugar to taste

(F)

1/4 to 1/2 cup evaporated full cream milk (depending on desired consistency)

Methods

1. Marinate cut thighs with salt, pepper, light soya sauce and turmeric powder. Leave them in fridge overnight.

2. Roughly chop ingredients (C) and blend / pound till fine to form paste. You may add a little oil to aid blending.

3. In a wok, add some oil and fry potatoes and carrots till browned. Remove the roots from wok and set them aside.

4. In the same wok, add a little oil and fry meat till browned and half cooked. Set aside.

5. Using the same hot wok, with about 2 tbsp of oil and over low heat, saute (D) till fragrant.

6. Pour in (B) and blended paste (C). Turn up to medium heat to stir-fry till they bubble and become fragrant. Lower heat to continue simmering until oil is separated from the spices.

7. Stir in cubed tomatoes to cook till softened. Add (E) and simmer until tomatoes turn soft.

8. Now add in half cooked potatoes, carrots and chicken thighs, including the liquids while resting the meat. Saute over medium heat for about 10 minutes, let it simmer until meat becomes tender, potatoes and carrots are soft.

9. Stir in (F).

10. Serve.

This dish was supposed to taste better the next day, but my gang attacked it anyway. Nothing was left except for an empty plate.

BEER BUTT ROASTED CHICKEN

Never tasted it, only saw on TV foodie programs. Looked so so good, great as a compliment dish for beer with friends or as a main in family. The poultry was juicy and succulent, with the skin so roasted and yummy! Arghhh! Can't wait any further!

Before you attempt this dish, please make sure your oven is tall enough.

BEER BUTT ROASTED CHICKEN

Ingredients

(A)

1 whole chicken, cleaned with neck and feet removed

(B)

1 tsp cumin

1 tsp fennel

1 tsp coriander seeds

1 tsp black ground pepper

1 tsp white pepper

1 tsp salt

1 tsp sugar

1 tbsp oyster sauce

3 tbsp olive oil

1 tsp chilli powder

1 tbsp dried herbs (oregano, thyme, rosemary)

(C)

Some onion, diced

Some garlic, diced

Some potatoes and carrots, cubed

(D)

1/2 can beer

Methods

1. Gently toast cumin, fennel, coriander seeds in a pot till fragrant. Grind finely.

2. Mix with everything else in (B) to form a paste.

3. Rub onto chicken inside and outside and marinate for at least 2 hours and more.

4. Preheat oven to 190C.

5. Stick the butt of chicken to beer can. Tuck wings behind.

6. Stuff (C) firmly into cavity of neck. Make sure there is no air space.

7. Place bird vertically on a bake tray to catch melted fats, and bake for about 90 min.

8. Enjoy!

(hint: you might wish to place a piece of baking paper on top of the neck to avoid getting bird burnt on top)

SUPER EASY ALL IN ONE RICE COOKER MEAL

I was down with flu, took medication and was feeling a little drowsy. My hubby and mother in law were both not at home, so I still had to prepare lunch for my boys. What was the best way to cook? Let the rice cooker be chef of the day! 

After sending my number two to get chicken breast meat from the supermarket across the road, I embarked on the mission to give them a tasty (I hoped as my taste bud was on vacation) meal. 

I guess the meal must be pretty good because the cooked rice filled to almost the brim of rice cooker, but when I headed for lunch afterwards, the rice level was down by more than half. Apparently my three boys each had at least two servings!

picture from Google

SUPER EASY ALL IN ONE RICE COOKER MEAL

Ingredients

1 pc chicken breast meat

3 pcs Chinese sausages

1/2 cup dried mushrooms, soaked, diced

1/2 cup minced pork

6-8 cloves garlic

1 onion, diced

4 cups uncooked rice

1 cup Swanson Chicken Broth

2.5 cups water

1 tbsp oyster sauce

1/2 tsp salt

1/4 cabbage

Method

1. Slice chicken breast meat thinly. Season with light soy sauce and pepper. Set aside.
2. Season minced pork with some light soy sauce, pepper, salt and cooking wine. Set aside.
3. Soak Chinese sausage in water, peel and slice thinly.
4. Clean cabbage, rip into smaller bits. Set aside.
5. Wash rice. Pour everything into rice cooker, except for cabbage. Stir to mix well. Cook as usual.
6. When the rice is cooked, immediately pour in ripped cabbages. Stir to mix well. Cover rice cooker and at WARM mode, let cabbage cook for about 10 min.
7. Serve while warm.