Chicken Pongteh

I came across the word "Pongteh" through Masterchef Amita in cow's tongue challenge. I didn't watch the episode but my mum, she just loves to update me on what ever happens in Masterchef. Nowadays she will update me on Ustaz Don. T_T

This is Amita! credit to Kak Mimi

Credit to Kak Erna

Pongteh requires Tau Cheo and Chinese Mushrooms (Dried Shitake Mushrooms). This would be my first time handling such ingredients. The seller even gave my mom tips on how to soak the mushrooms: put some sugar.

Chef Wan's look more tempting

I followed Chef Wan's recipe but I didn't have patience to wait until it simmers (20-25 minutes) and I think the taste is already good at that point..hehe..I will definitely be making this again! 

Caramel Ganache

meet the blue container again ><"

The cupcake recipe is not from the book. Only the Ganache is from the book.

I'm heading back to school this evening :"( Only two months to go until the finishing line. I hope everything will run smoothly. Yup, RUN! *I just can't wait to finish school* But at the same time I wanted to savour each and every moment before we were all going apart succumbing to working life and marriage and kids and and T_T

I am trapped in a serious love hate relationship here am I?

By the way, I found this very beautiful piece in the Quran just now and I just can't help but to share it with you guys. This is a lil something I got from The Twins of Faith last year specifically from Wardina.She said every time she finds an Ayah that intrigues her, she will jolt it down and try to memorise it. Great tip!

Vanilla Cupcake

I loveee making recipes that requires oil rather than butter but texture-wise, I prefer using butter. Butter will result in more denser texture and buttery taste *of course la*. But this kind of thing really depends on each and every individual taste. Take my mom, she loves the moistness of the cupcake so much, she ate 5!

I took the recipe here

Perfect Vanilla Cupcakes

Recipe by Glorious Treats 

Yields- 15-16 cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.  

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full. 

* Bake cupcakes in pre-heated oven for 12-14 minutes. 

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

* Feel free to use this recipe for a cake as well.  The recipe above will work for a 6" cake.  Double the recipe for an 8" or 9" cake.

* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.  

I frost them with the leftover strawberry buttercream.

 By the way, my mom bought a new container at Yummie Bake, Bangi for RM21.90. The cupcakes looks more appealing in such space don't you think so?

 It's very spacious and it'll be very easy to keep cakes too :)