Chicken Spaghetti

Yummy Mango Ice

Chocolate Swiss Roll

Ingredients
3 eggs
50g fine sugar
1tbsp cocoa powder
1 1/4tbsp hot water
1/4tsp chocolate emulco
50g cake flour
10g corn flour
35g butter (melted)

Filling
Ingredients
100g whipping cream(whipped)
blueberry pie filling

Steps:
1. Preheat oven to 200C.
2. Dissolve cocoa powder with the hot water, add in the chocolate emulco and leave it aside.
3. Sift the cake flour and corn flour together and leave it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stays visible for a while then this is the right stage.)
5. Gently fold in the cocoa mixture, follow by the flour.
6. Lastly fold in the melted butter until well combined.
7. Spread batter in a line and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Kuih Bahulu

Ingredients :
1. 3 eggs
2. 3/4 cup sugar
3. 1 1/4 cup flour (sifted)
4. 1/4 teaspoon baking powder
5. 1 teaspoon vanilla essence

Oil to brush the mould

Simple Steps :
1. Preheat kuih bahulu moulds in the oven for about 10 - 15 minutes. I brush the mould with some cooking oil before putting it into the oven.

2. Next, whisk the eggs and sugar with a hand whisk or a stand mixer until light and fluffy.
3. Sieve in the flour, and baking powder and add just 1/3 into the egg mixture first. Fold in slowly and lightly. Repeat until all the flour is blended into the batter.
4. Grease the moulds and fill with batter until near full. Bake for 10 - 15 mins on preheated oven at 350F.

Jim Brickman - The Gift with lyrics (HD)

Chocolate chips cupcake

250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk
90ml vegetable oil
1 large egg
1 teaspoon real vanilla extract
Serving Size : Makes 12
METHOD


1. Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
2. Weigh out the dry ingredients into a large bowl. Pour all the liquid
ingredients into a measuring jug.
3. Mix both together – it will be a runny batter - then spoon into waiting
muffin cases.
4. Sprinkle more chocolate chips on top then cook for 20 minutes or until the
muffins are risen and springy.

Happy Birthday To Susy!

Vanilla Swiss Roll

My first Orange Chiffon Cake

Ingredients (I reduce portion to using 2 eggs for 6 inch tin)
7 egg yolks (I use 2)
50g caster sugar (I use 15g)
1/4 tsp salt (I omit)
4 tbsp cooking oil (I use 20ml)
2 tbsp grated orange rind (I grate 1 orange)
60ml orange juice (I use 20ml)
few drops orange colouring (I omit)
110g self raising flour (I use 35g)
7 egg whites (I use 2)
1/2 tsp cream of tartar (I use 1/4 tsp)
130g caster sugar (I use 40g)

Method
1. Combine egg yolks, salt, sugar and beat until pale in colour. Add cooking oil,
grated orange rind, orange juice and colouring and mix well.
2. Fold in flour until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3
portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased 9 inch tube pan and bake at 170C for 30-40 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.