Matcha Cream Cheese Marble Chiffon Cake

Made this chiffon cake last weekend, trying to clear some baking ingredients in my pantry! Recipe adapted from Happy Flour and marbled it with matcha powder (green tea). Got the idea from Anncoo Journal. 

I have not been participating in AB for many months and glad that I make it this month. I am submitting this post to Aspiring Bakers #30: It's Tea Time!  (Apr 2013) hosted by Food Playground.

Deep Fried Dumplings (Ham Sui Kok)

I have not been participating in Aspiring Bakers for months and finally I am able to make it for this month's theme - Dim Sum Affair. Tried out one of my aunt's dim sum recipe - Ham Sui Kok. Though not a very successful attempt because I find it quite difficult to shape the dumplings. Making dim sum really needs practice. Well... it's still a fun attempt though! 

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012), hosted by Small Small Baker.

Aspiring Bakers #15 - Giveaway Announcement

Hope all of you have enjoyed browsing through the roundup for Aspiring Bakers #15 - Auspicious Dishes for CNY (Jan 2012)! So now... Aspiring Bakers are you ready for the giveaway announcement?

The 3 lucky winners for the sweet tasting luggage tags and donuts pens, plus each a copy of Cook with Chef Eric recipes calendar are....

Aspiring Bakers #15: Auspicious Dishes for CNY (Jan 12) ~ Roundup

Finally, the CNY celebration has finally come to an end, so have you been enjoying the celebrations and non stop feasting...Well just hope that all of you have a fabulous CNY 2012 that give you a good start at the beginning of the Year of Dragon. It's also time to do a round up for Aspiring Bakers #15 - Jan 12.

As we believe many of you were tied up with activities during the festive period so we had extended the closing date till yesterday (06/02/12). Glad that with the extension, entries started coming in though responses were not as good as baking theme but still not too bad. A total of 95 entries were received! Thanks Small Small Baker for giving me this opportunity to host and all the participants who make this event a successful one. I enjoyed it tremendously and been drooling at all the dishes every night when I checked my emails....lol!

The CNY menu looks really sumptuous! Don't you think so… we have received a good selection of recipes for starters/appetisers, soups, main dishes, vegetable dishes, rice/noodles and desserts. Do come back again if you need ideas for preparing a homecooked feast!

Miso Chap Chye (Stir Fry Mixed Vegetables)

Chap chye is a popular vegetables dish for CNY. This is my aunt's version of chap chye using Japanese miso paste. We served this on CNY day 1 lunch. Simple and delicious!

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).

Ee Fu Noodles

Ee fu noodles is one of my favourite noodles dish which is commonly found on Chinese restaurant's menu. My aunt knows that I love it very much so during CNY, she tried cooking it instead of frying bee hoon. This is a homestyle version created by Aunt.  Another keeper too. Yummy!

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).  

Prawns - 长年笑哈哈

Prawn is a must have delicacy for Reunion dinner and CNY. It symbolises happiness and good fortune all year long. There are 2 all times favourite deep fried prawns recipes that my family love it very much. Every year during CNY, I will definitely cook it...

I am submitting these 2 recipes to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).

Hasma with Lotus Seeds and Red Dates

Hasma also known as Snow Frog Jelly, usually used to cook dessert. Double boiled or cooked with red dates and dried longan, is a refreshing and nourishing dessert. Perfect for our reunion dinner to cleanse the palate after a very heavy dinner. Serve it chill or warm are equally nice. 

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).

Aspiring Bakers #15: Auspicious Dishes for CNY (Jan 12) - Announcement

We will be extending the closing date for Aspiring Bakers #15 - Auspicious Dishes for CNY (Jan 12) to 6th February 2012 which is the last day of CNY! The round up will be posted on the 7th February 2012. Check out the event details 'here'. 

Plus, there will be additional giveaways - 15 sets of limited edition 2012 desktop calendar with Chef Eric Teo recipes sponsored by Yit Hong Pte Ltd, the sole distributor for popular canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954. So please don't miss this opportunity to share with us your CNY cooking and stand a chance to get a set of the calendar!    

The lucky winners will be picked by Random Org and the result will be annouced after the round up is done. Please note that this is only open to Singapore and Malaysia addresses only.

Prosperity Pot 发财一品锅

Prosperity Pot - An auspicious dish for Chinese New Year. This was my first attempt to cook this for our reunion dinner. Lots of step in the preparation but is worth all the efforts as it turn out quite well. Definitely going to cook this again.  

A Prosperity Pot filled with premium ingredients - Sea cucumber, dried scallop, dried oyster, dried mushroom, black moss and chicken.   

Pig Maw Soup 猪肚汤

A traditional soup that my family love to cook during Chinese New Year! To make a wholesome pot of soup, usually lots of good stuff are added though the star is pig maw (pig stomach). I enjoy this soup very much, especially the peppery broth is so tasty that instantly warm you up the first mouthful. This symbolise warm and love as the family gather together for reunion dinner!

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! 

Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012)

Happy 2012 to all Aspiring Bakers family members and members-to-be! I'm the host for this month theme - Auspicious Dishes for CNY (January 2012). I feel so honor to be the first host for 2012 and many thanks to Small Small Baker for giving me this opportunity to be the host.

For once Aspiring Bakers is doing a cooking instead of baking theme! As we had done a CNY cookies theme before back in February 2011 so after much discussion with SSB, we decided to have a cooking theme instead. It can be any kind of dishes (vegetables, noodles, rice, meat & seafood) or desserts (eg. Agar agar, Nian gao, Tang sui etcs) that are prepared for reunion dinner or CNY 2012. Please note that steamboat is not accepted, we decided to exclude it because it's difficult to write up a recipe. The followings are the event's details:

Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012)

Who can join?

Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?

Step 1 :

Cook/Prepare a dish/dessert for Reunion Dinner or during CNY 2012 in the month of January 2012. Any dish/dessert except steamboat and CNY cookies/cakes are not accepted.

Step 2 :

Post it on your blog between 01 January 2012 and 31 January 2012. (Extended to 6th Feb 2012) Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.

*Any entries that are posted outside the date range will not be accepted.

*Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :

Please mention that you are submitting your post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and provide a link back to this post HERE. Entries will not be accepted if the above is not included.

Step 4 :

Email to wendyhel@singnet.com.sg in the following format:

- Your name or nickname:

- Your blog name: (omit this if you do not have a blog)

- Name of your bake/dish:

- URL of your post:

- URL of your photo (one photo for each entry):

(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #15" as your email subject. You may submit more than 1 entry. The roundup will be posted on 1st February 2012. (Reschedule to 7th February 2012)

To show my appreciation for your active participation, I have prepared 3 little gifts as token. 3 participants will be picked by Random Org and the winners will be annouced after the round up is done. Good luck and I'm looking forward to all your delicious dishes!  

Giveaways - 3 sets of Sweet tasting luggage tags & donuts pens

*********

If you are interested to find out what's on the previous Aspiring Bakers #14: Creative Christmas Bakes (December 2011) entries, hosted by Hankerie, see the roundup here.

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Updates!
Aspiring Bakers Exclusive Class (January 2012)

Cooking Demo Class:
1) HK Koi Fish Nian Gao
2) Fatt Choy Treasure Chest
3) Tangy Melon with Gingko Nut

Class Size: 15-20 people
Date: 4 January 2012
Time: 6.30-8.30pm
Fee: $40
Click here for more details.

*Bloggers who are attending the classes are not allowed to share the recipes learnt in class in their blogs.

*Bloggers also cannot submit the recipes to Aspiring Bakers event. However, you are allowed to take photos and write about your learning experience in class and submit to Aspiring Bakers. They will be added to another section in our roundup.

Chocolate Cupcakes with Hazelnut Topping

Browsing through numerous book for cupcakes recipes and this particular one caught my attention with it's beautiful presentation.  I have never tried any recipe from this book - The Golden Book of Chocolate where I got it from a bookfair years ago. I made some slight modification and glad that it still turned out well.  

Moist, soft, chocolaty and nutty cupcakes frosted generously with nutella are so irresistable!

Aspiring Bakers #12 - Steamed Baby Chiffon Cake

After seeing so many entries on kueh kueh this month, I'm glad I'm in time to submit at least one entry to Aspiring Bakers #12: Traditional Kueh (October 2011). I have made these cute little greenish cakes last week but just too tide up with work and didn't have time to post it. Today, no matter how I have to squeeze some time to do up this entry on the due date.

Steamed Baby Chiffon Cake

The first time I made this kueh was during my secondary school days during Food & Nutrition class. It's a very simple and easy recipe pass down to me from my aunt. After so many years, I'm still keeping this recipe in my file. Glad to have the opportunity to do it again.  This little cake is yummy, soft and fragrant.

Mini Tiger Banana Roll

This recipe caught my attention when I was flipping through my collection. The recipe looks simple and easy so I gave it a try. Usually tiger roll has 2 layers, the outer layer is the tiger skin and the inner roll is the normal swiss roll. But this recipe just uses the outer layer so I find it quite unique. This will be my last submission to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

This is a very rich tasting roll. You will get what I mean when you look at the ingredients. Personally I still prefer a lighter version of swiss roll but some of my colleagues who tried it gave rather good comment. I find it more like nonya kueh than cake...lol! If you are making macarons and have lots of egg yolks to spare may give this a try. 

Chocolate Rice Swiss Roll 可可米蛋糕卷

When I was a kid, I love chocolate rice swiss roll very much! I would be very happy when my granny bought it for our tea break. Of course now I do not crave so much for it anymore but I don't mind to have a slice once in awhile! This is another recipe I try from 孟老师的美味蛋糕卷 and will be submitting this to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

This chocolate swiss roll uses chiffon method which is slightly more simple as compared to egg separation method but still churned out an equally soft and moist roll.

Mandarin Orange Swiss Roll 香橙蛋糕卷

It's time to submit my assignment...I mean Aspiring bakers...lol! Isn't it so...? Is like an assignment to me where I will try to bake stuff that I don't usually do but when it's the theme of the month, no matter how I will at least try once! Thanks Aspiring bakers for inspiring me on my baking journey! This is my first entry - Mandarin orange swiss roll. I am submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved With Food.

Using egg separation method which yeilds a very soft and light roll. Refreshingly good!

Ham & Cheese Bun

I don't make bread often but will try making some this month to submit to Aspiring Bakers. Last evening I finally got into action and churned out this batch of Ham and Cheese bun. This a straight dough method so the bun is not as soft as the gelatinized dough method but still not too bad.

Sweet bun dough recipe adapted from Happy Flour. These buns are really cheesy!

Moist Chocolate Cake

I will be off on vacation from now till 25th May 2011. Please pandon me if your comments are not published or replied during this period as I may not be able to access to any internet. Before that, I will like to share this simple to make Moist chocolate cake with all of you. Why simple? Because you just need to beat all ingredients together for few minutes and bake! Easy right! Thanks Happy Flour for sharing this recipe. 

It's a very chocolaty and moist cake, texture a bit muffin like! Are you tempted by it...lol!

Baked Nutella Cupcakes again!

Nutella - a hazelnut chocolate spread, is a great ingredient for bakes! If you have Nutella to clear, try it on this recipe. I love this Nutella cupcake recipe from Judy of A Busy Gran's Kitchen so much that I baked it again.  I'm submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by Doris of Tested & Tasted.

 

Nutty, chocolaty, buttery & moist!