Prawns cooked in glass noodles : กุ้งอบวุ้นเส้น

I do love this food. I often cook "Gung ob wun sen" (how we say in Thai) for us and the last time was yesterday. We ate all in a flash. It was really heavenly and I can eat it over and over again without getting bored with this easy food.

Ingredients : for 2 persons

80g glass noodles
1 tbsp. dark sweet soy sauce
6 prawns
50g streaky pork
2 green onions
2 coriander roots
3-4 slices of ginger
2 cloves garlic
3-4 tbsp. chicken stock
2 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1 1/2 tsp. sugar
1/2 tbsp. shao shing rice wine
1 tsp. sesame oil
1 tsp. pepper
1 tbsp. vegetable oil

Instructions :

Soak glass noodles in hot water, drain and put them in the bowl. Pour dark sweet soy sauce over the glass noodles, mix well and set aside. Mix chicken stock, soy sauce, oyster sauce, sugar, shao shing, sesame oil and pepper together, set aside.

Clean prawns and make an incision on the back. Cut streaky pork in about 2 cm. Peel garlic and cut in half or quarter. Wash green onions and cut in long strips. Wash coriander roots and smash.

Heat vegetable oil in a pan on medium heat. When oil is hot, put sliced ginger, garlic, green onions and coriander roots in a pan. Stir fry until fragrant, turn off the heat.

Line streaky pork in the bottom of the pot and put half of fried vegetable on the streaky pork. Then line half of prawns on vegetables. Pour half of mixing sauce over the prawns and cover them with half of glass noodles. Then line the rest of prawns over the noodles, put the rest vegetable on the prawns and cover with the rest noodles. Finally, pour all mixing sauce over the glass noodles.

Cover the pot and place it on the stove. Cook on low heat about 20 minutes or until prawns's shells turn red. Turn off the heat.

Take the pot out of the stove and serve warm. Wish you all enjoy your meal.

Mocca Chiffon Cake Roll : มอคค่าชิฟฟอนโรล

I don't drink coffee, but I do love its taste and aroma. When I was in Thailand, I didn't know how to bake it myself, so I bought a coffee roll from the bakery at least one time a week. It's always one of my favorite cake :-)

Ingredients :
For the mocca chiffon cake :

• 60g cake flour
• 1 tsp. cacoa powder (My cocoa is used, so I just left it this time)
  
• 1 tbsp. milk powder
• 1 tsp. baking powder
• some chopped mocha bean
• 40g granulated sugar
• 45g milk
• 1 tbsp. instant coffee powder
• mocca aroma
  
• 2 large egg yolks
  
• 30g canola oil
  
• 2 large egg whites
  
• 20g castor sugar
  
• 1/2 tsp. lemon juice
  
• 1 pinch salt

For the caramel cream :

• 25g granulated sugar
• 5g water
  
• 20g whipping cream (A)
• 100 g whipping cream (B)

Instructions :

• Lay a baking tray (25 cm x 32cm) with baking paper. Preheat the oven to 190°C. Parboil milk and dissolve instant coffee powder and milk powder therein. Let it cool.
• Mix together the cake flour, cocoa powder, milk powder and baking powder, two times sifting into a mixing bowl. Add in chopped mocca bean and granulated sugar, stir together and make a hole in the middle of the flour mixture.
• Add cooled milk, mocca aroma, egg yolks, and oil into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into eggyolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then turn the cake onto the plastic wrap, roll up the cake with plastic wrap laxly while it is still hot and pliable.
• Caramelize sugar and water together, reduce the heat and stir in whipping cream (A) untill incorporated, cool off. Beat heavy cream until stiff peaks form, beat in cooled caramel just until combined. Unroll the cake and spread with the the cream caramel, reroll the cake. Cover with the plastic wrap and place in the refrigerator for 2 hours before serving.

Decorate with the rest caramel cream and mocca bean in hope to get a better looks. I'm not sure if these made the roll looks better or messier. Anyway, it tastes gut :-)

Chocolate Chip Cookies : คุ๊กกี้ช็อคโกแล็ตชิป

I've tried a couple of recipe of chocolate chip cookies before. They were (to mein own opinion) just so-so, but this one is absolutely the best. The cookies have wonderful flavor with pretty crispy texture. Anyway, I think the size of my cookies might be too large because I feel full after eating just a piece of them. Well, I got only 18 cookies from this dough. No wonder!

Ingredients : for about 20 cookies

• 170g all-purpose flour
• 1/3 tsp. baking powder
• 1/4 tsp. baking soda
• 100g butter
• 80g granulated sugar
• 50g brown sugar
• 1/4 tsp. salt
• 1 egg
• 1 tsp. vanilla extract
• 100g semisweet chocolate chips
• 80g cashews, roasted and coarsely chopped

Methodes

Preheat the oven to 180°C. Line the baking trays with baking paper. Mix together flour, baking powder and baking soda, 2 times sifting. Mix sugar and salt together and set aside.

Cut butter into cubes and put in the mixing bowl. Whisk the butter with electric mixer until smooth. Gradually add in a mixing of sugar and beat until the sugar is used and the mixture looks creamy. Add in egg and vanilla and mix well.

Whisk in flour just until incorperated, do not over mix. Finally, mix in chocolate chips and cashews.

Form the dough into a ball in a size of walnut and flatten that the dough is about 1cm thick (mine were too flat). Lay on the prepared baking tray and baked in a the preheated oven about 12 minutes or until golden brown. Take the tray out from the oven and let the cookies cool about 2 minutes on the tray. They remove the cookies from the tray and lay on the wire rack to completely cool.

Mango Mousse Cake

Ingredients for cake for 18cm springform

• 50g cake flour
  
• 1 tbsp. milk powder
  
• 1/4 tsp. baking powder
  
• 2 large egg whites
  
• 1/4 tsp. salt
• 2 large egg yolks
• 40g granulated sugar
  
• 1 tsp. lemon zest
  
• 1 tbsp. vegetable oil
  
• 1/2 tsp. vanilla extract
  

Methods

Preheat the oven to 190°C. Line the bottom of cake pan with parchment paper. Combine the cake flour, milk powder and baking powder together, sifting and set aside.

Beat egg whites with salt until foamy. Gradually add in 20g sugar and further whisk with high speed until stiff peaks form. After that, put egg yolks and lemon zest in anather bowl, whisk about 30 minutes and gradually add the rest 20g sugar, whisk with high speed about 1 minute , add in oil and vanilla. Keep beating until yolks are thick and pale. Then carefully fold in the foamy egg white.

Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture. Pour the batter in the cake pan and spreading the batter from the middle to the side with spatula. Put it in the oven and bake for about 20 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.

Take it out from the oven and immediately removing from the pan and place on a wire rack to cool. Divide the cake into two equal pieces. Then lay one sponge sheet at the bottom of the pan.

For the mango mousse

• 100g cream cheese
• 1 tbsp. lemon juice
• 50g granulated sugar
  
• 4 sheets unflavored gelatin
  
• 150g whipping cream
• 200g mango puree
• 8 sticks mango
  

Methods

Whisk cream cheese wht lemon juice and sugar until smooth. Soak gelatin sheets in cold water and let stand for 10 minutes. Pour out the cold water and gently squeeze the water out of the gelatin sheets, pour in about 2-3 tbsp. hot water and stir until dissolved. Let slightly cool for 1 minute, then add in gelatin in the cream cheese mixture, mix well.

Beat whipping cream with high speed about 2 minutes or until soft peaks form. Fold in the cream in cream cheese mixing. Finally, mix in mango puree.

Pour half of mousse mixture on the prepared pan and place the other cake layer on the mousse. Lay mango sticks around the side of the pan and pour the rest of mousse mixture on the cake, use spetula to smooth across the top. Freeze about 30 minutes before glanz.

For mango jelly

• 100g mango puree
  
• 50 ml orange juice
  
• 15g granulated sugar
  
• 2 sheets unflavored gelatin
  
• Fruits as favor for decoration
  

Soak gelatin sheets in cold water and let stand for 10 minutes. Put mango puree and orange juice in the pot, mix in sugar and place the pot on the medium heat until hot but not cook. Remove from the stove and stir in soft gelatin to completely dissolve. Let stand for awhile to cool, then pour over the mousse. Chill the fridge for at least 6 hours to set. Finally decorate with fresh fruits.

Kare Raisu : カレーライス

There're many kinds of red curries I used to cook. One of them is Kare Raisu (Japanese curry with rice) and it's my favorite. It tastes somehow milder and a bit sweeter than typically Thai red curry. Easy to cook but really delicious. By the way, if you are a vegetarian just leave out the meat and add more vegetables.

Ingredients

• 300 g chicken breast/beef/lamb/pork
• 1 large onion
• 1 carrot
• 50 g apple (about 1/2 apple)
• 1/2 red bell pepper
• 200 g potatoes
• 1-2 tbsp. vegetable oil
• 650 ml water
• 60g curry sauce mix (approx. 3 cubes)

Instructions
Cut the meat into large cubes. Peel an onion, carrot and potatoes, then cut into large cubes. Peel apple and cut into smal cubes. Cut bell pepper in long strips.

Heat vegaetable oil in a pan on medium heat. When the oil is hot, put cubed meat in a pan and fry approximately 3 minutes or until light brown. Take the fried meat out from the pan and put in a pot.

Stir fry all vegetables in the pan about 2 minutes. Shortly stir in apple cubes and add into a pot. Heat on medium heat and add water. Cover the pot and bring to boil, then turn to low heat and simmer about 30-45 minutes or until meat is tender.



Break the curry cubes into small pieces and add into the mixture. Constantly stir until completely melted. Continute simmering about 5 minutes under permanent stirring.


Serve hot with rice or Tonkatsu. This curry tastes even better if you cook in the morning and eat for dinner or cook in the evening and eat in the next day. You only have to warm before serving.

Isn't it easy to cook Kare? If you're curry's fan, you really have to try it yourself.

Strawberry Swirl Cheesecake

My husband loves strawberry swirl cheesecake. In the past week i had to bake it 2 days consecutively. Anyway I always use a 18cm springform and we gave half of the cheesecake to the parents, so the rest wasn't too much for him.

For the pastry crust :
20g butter
1/2 egg yolks
15g granulated sugar
2-3 drops vanilla extract
50g all-purpose flour

Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar and vanilla. Then add in the flour just until it mixed. Roll out the pastry about 3 mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from oven and let it cool completely. Reduce the heat to 175°C/350°F

For strawberry puree:
100g strawberries
10g sugar
1 tsp. lemon juice
1/2 tbsp. corn starch

Blend all ingredients together and pour through a fine strainer in a small pot, press the pulp intensely with the spoon. Place the pot of the strawberry puree on a middle heat untill cooked. Let it cool at the room temperature.

For cheesecake:
300g cream cheese
50g sour cream
70g granulated sugar
1/2 tsp. lemon zest
1 egg
1/2 yolk, the rest from the crust
100 ml whipping cream
20g corn starch
1/2 tsp. vanilla extract

Instructions:

In a mixing bowl stir together cream cheese and sour cream until smooth. Add sugar, eggs, mix well. Then add all the rest ingredients and stir just until combined, pour half of the mixture over the cooled crust in a pan.

Drop about teaspoonful half of strawberry puree over the cream cheese mixture and pour the rest of mixture cover the puree. Drop the rest of puree over the mixture and carefully swirl with the skewer.

Place the pan in a middle of the oven and bake by 175°C/350°F about an hour or until it set in the center. Let it cool completely in a pan on a wire rack, then refrigerate at least 2 hour until firm.

Remove the cheesecake from the pan and cut in pieces to serve. It was reall fresh and delightful. You've to try it.

Kaiserbrötchen : ขนมปังไคเซอร์

I've tried to bake "Kaiserbrötchen", the typically German bread for breakfast in the past week. The first try hadn't turned out as I hope since the crust was quite thick and the texture wasn't fluffy and tender enough.

The photo above was my first homemade Kaiserbrötchen. Maybe, you can see how thick the crust is. I was quite disappointed with the result. Anyway, it was eatable. The second time that I baked this bread, I left the seeds out and the bread came out better than the first time. Too bad that the quality of the photos I took was really low because it was quite dark and the neon light is never the best for taking a photo.

And this was the third try. Finally I've done it. My Kaiserbrötchen was perfect as I expected. The crust was thin and the texture was real tender and pfuffy just as what I bought from the bekery. Yeah! Yeah! Yeah! I usually eat this bread for breakfast, topped with butter, marmalade, cheese, salami, ham and so on.

Seafood fried rice with chilli paste : ข้าวผัดทะเลน้ำพริกเผา

Fried rice is one of the beloved one-plate dishes in Thailand. There are maybe a hundred different kinds of fried rice you can cook, and this one is my favorite.

Ingredients : for 2 person

• 4 prawns
• 4 green mussels
• 1 squid
• 2 stick surimi
• 1 carrot
• 1/2 onion
• 1 clove garlic
• 1 chilli
• 40g frozen green peas
• 1 1/2 tbsp. roasted chilli paste
• 1 tbsp. oyster sauce
• 1 tbsp. fish sauce or thin soy sauce
• 2 tbsp. chicken stock
• 1/4 tsp. sugar
• 2 tbsp. vegetable oil
• 300g cooked rice
• tomato, cucumber and lemon
  

Instructions :

Clean prawns, cut the head, peel shells and devein. Clean squid, cut one side to open out flat and lightly cut inside of the body like a crisscross, then cut in 3cm piece. Clean and pry mussels, then remove meats from shells. Cut surimi sticks in 3 pieces. Peel carrot and cut into small cubes. Peel onion and cut in stripe. Peel Garlic and finely chop. Wash chilli and chop it also finely.

Heat vegetable oil in a pan on medium heat. Fry onion, garlic, carrot, green pea and chilli until fragrant. Add prawns, squid and mussels. Stir until the color of prawns are changing and squid is getting curl. Then add in oyster sauce, fish sauce, chicken stock and sugar, stir well.

Turn the heat to high heat, add cooked rice, stir until all ingredients are well combined. Serve warm with tomato, cucumber and a piece of lemon.

Banana Muffins : มัฟฟินกล้วยหอม

These banana muffins are a wonderful combination of krispy, fluffy, sweet, nutty and aromatically. They are easy to bake even for a real beginner. But please use an overripe banana dueto a special delightful aromatic.

Ingredients :

170g overripe banana
1/2 tbsp. lemon juice
1/2 tsp. vanilla extract
150g all-purpose flour
1 tsp. baking powder
1 pinch baking soda
30g pistachios, baked, peeled and coarsely chopped
1 egg
60g butter
110g granulated sugar
1/4 tsp. salt
40g sour cream

Instructions :

Mash banana with lemon juice and vanilla, set aside. Preheat the oven to 200°C.

Mix together flour, baking powder and baking soda, 2 times sifting and add pistachios, mix well and set aside.

Mix sugar and salt together. Then whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk about 1 minute or until well combined.

Add in banana mixture and stir well. Stir in the flour mixture in 3 stages, alternating with sour cream. Mix them just until incorporated.

Spoon the batter into the prepared muffin pan for about 3/4 full and sprinkle some chopped pistachios on the top. Place the muffin pan in the middle of oven and bake for about 25 minutes or until an inserted wooden pick comes out clean. Remove the muffin pan from the oven and rest in the pan about 5 minutes before remove from the pan and place on a wire rack to cool.

I forgot to count how often I already baked these muffins. I love how wonderful the house smell after baking them and the way it tastes. Everyone around me loves banana muffins :-)

Blueberry muffins : บลูเบอรี่มัฟฟิน

I baked this muffins because I found fresh blueberries in the supermarket yesterday. It cost only 1.29 Euro for 250g. Pretty cheap for this kind of berry. Actually, I want to take a break with baking cake or something like this because of my overweight. But I had to change my mind when I saw these fresh blueberry :-(

Ingredients :

• 120g cake flour
• 1 tsp. baking powder
• 1 pinch salt
• 100g butter
• 90g Sugar
• 1 egg
• 1 vanilla pod or 1 tsp. vanilla extract
• 30 ml. milk
• 80g blueberry

Instructions :

Mix together flour, baking powder and salt, sifting and set aside. Grease the muffin pan lightly with butter and preheat the oven to 190 °C.

Whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk until well combined.

Divide the flour into 3 equal parts and give 1 part to the blueberry bowl, carfully mix the flour and blueberry with your hand. Then stir the flour alternatively with milk in the butter mixture just until incorporated. Add in blueberry and mix with the spatula.

Spoon the batter intothe prepared muffin pan for about 3/4 full and place in the middle of the oven. Bake for about 25 minutes or until and inserted wooden pick comes out clean.

Take the baked muffins out of the oven and rest in the pan about 5 minutes before remove from the pan. Place on a wire rack to cool completely before serving.

Chocolate Strawberry Kiwi Roll Cake

Thank Buddha it's finally summer (Well, I'm buddhist :-) ) In Germany we have a chance to go picking strawberries in the farm just about 5 weeks yearly. This year my husband and I were 2 times there. Everytime I was there, I've always been fasinated with these wonderful Strawberries. They're real red, so big and soooo sweet. I could almost not stop picking them. The first time we came home with 5 kilo strawberries and the second time I had to force myself don't be too greedy, so we took only 2 kilo with us. Anyway, it's enough for my cake.

Chocolate Strawberry Kiwi Roll Cake

Ingredients :
50g cake flour
1/2 tsp. baking powder
10g cocao powder

10g almond powder
40g granulated sugar
2 egg yolks, large
45g canola oil
50g milk
1/2 tsp. vanilla extract
2 egg whites, large
1 pinch salt
30g castor sugar

For the filling :
125g whipping cream
15g granulated sugar
6 strawberries, chopped
1 kiwi, chopped

Instructions :

• Lay a baking tray (21 cm x 30 cm) with baking paper. Preheat the oven to 190°C.
  
• Mix together the cake flour, cocoa powder, almond powder and baking powder, two times sifting into a mixing bowl. Make a hole in the middle of the flour mixture.
• Add sugar, egg yolks, oil, milk and vanilla into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt until foamy. Gradually add in castor sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into egg yolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 8-10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Sprinkle a clean dish towel with powdered sugar. Take the baked cake out from the oven and let it cool in the tray for 1-2 minutes, then invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still warm and pliable.
• Beat whipping cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the cream. Place chopped strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours.
  

Take the cake out of the refrigurator at least 15 minutes before serving. Dust with powdered sugar (or not) and cut.

Japanese Souffle Cheesecake 2 Recipes

Japanese Souffle Cheesecake I

Ingredients For 18cm Springform

• 120 g cream cheese
  
• 20 g soft butter
• 40 ml milk
40g cake flour
• 50 g castor sugar (A)
  
• 3 egg yolks
  
• 1 tbsp. orange juice
  
• 1/2 tsp. lemon zest
  
• 1/4 tsp. salt
• 3 egg whites
  
• 1/2 tsp. lemon juice
  
• 20 g castor sugar (B)
  
• 1 tbsp. apricot marmalade

Methodes

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt together butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. Allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, orange juice, lemon zest, salt and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with lemon juice until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge. 

 

Japanese Souffle Cheesecake II

Ingredients Für 18cm Springform

• 90 g cream cheese
  
• 30 g soft butter
  
• 100 ml milk
• 30 g cake flour
  
• 40 g sugar A.
  
• 3 egg yolks
  
• 1 tsp. lemon juice
  
• 1/2 tsp. vanilla extract
  
• 3 egg whites
  
• 1 pinch salt
  
• 30 g sugar B.
  
• 1 tbsp. apricot jam
  

Methode

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap excellently the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, lemon juice, vanilla and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with salt until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge.