Thursday, 29 November 2012

Laksa Angel Hair

Infused your Italian pasta with an Asian flavor. 
Easily whip up in 20 mins.

Angel Hair
10 prawns
8 small tau pok (cut into quaters)
3 garlic cloves (cut into slices)
3 tbsp cooking white wine
1/2 pack Hai's brand instant laksa paste
60ml coconut cream (I use Kara brand)
60ml water
Laksa leaves (garnish)
Black pepper

1. In a pot of boiling water, add some salt and a little olive oil. Measure angel hair for 2 portion and cook till al dente. Drain away the hot water and rinse using cold water. Set aside.
2. Heat pan, add cooking wine and garlic. Fry for a min and add 1/2 pack of instant laksa paste. The paste is good for 4 pax, hence I used 1/2 packet. Fry till fragrant.
3. Add coconut cream and water, mix well and add prawns & tau pok.
4. Once the prawns are cooked, add in the cooked angel hair and give a good mix. Off flame and serve with laksa leaves and black pepper.

Where to get the ingredients?
Hai's instant laksa paste - NTUC supermarket
Tau pok - Both wet market & supermarket
Laksa leaves - Wet market

Tuesday, 27 November 2012

Honey Garlic BBQ Chicken with Thyme

A simple recipe using ready sauce to marinate and added some herbs and spices to give it an extra kick.

2 chicken thighs
3-4 tbsp Heinz honey garlic bbq sauce
Salt & Pepper
6-8 garlic cloves (peeled)
6 cherry tomatoes
Few spigs of thyme (chopped)

1. Marinate chicken thighs with bbq sauce, thyme, salt and pepper. I used a ziplock bag and marinate over night.
2. Heat up happycall pan with little oil, place the 2 thighs with skin downwards. Using low fire to cook, bigger fire tends to burn the skin quickly.
3. After 10-15mins, flip the thighs to cook the other side and add in the slightly crushed whole garlic cloves.
4. Add in tomatoes when your chicken are almost cooked and pour in the balance marinade as well.
5. Use a skewer to insert to the thickest part of the thigh to test for readiness.

Where to get the ingredients?
  • Heinz honey garlic bbq sauce - Supermarket like NTUC
  • Thyme - Cold storage sells in a pack at $1.95, use half or whole pack for this recipe.

Sunday, 25 November 2012

Golf theme tiramisu cake for an avid golfer

Baking a cake for a professional baker is not easy, she is already so good and whatever I am going to bake will not be as good as her of course. The only option I have is to personalise the cake so that she can feel my sincerity and I believe she will, for every idea I had, she was in my thoughts. I started to conceptualize the design 2 weeks piror to her birthday. Did some research on internet on the types of golf bags and clubs, saving some of the photos into my phone as reference and started shopping for the ingredients. I have decided to make a tiramisu cake and complement with fondant deco. Yes I know fondant and wet cakes are No-No combination but it should be fine as long as we eat the cake quickly...hahaha. Oh yes I am quite stubborn when it comes to this area, I will insist on my way. Last Christmas I did a fresh cream cake with angry birds using fondant, had a few sleepless nights trying to think of how to maintain the dryness of the deco while keeping the cake cold. In the end I added the deco only before serving and viola! That solves the issue. But I wouldn't encourage you to do the same way as I did. It is definately safest to make a true fondant cake without the wet toppings (fresh cream/ tiramisu).