21 posts tagged “betty saw”
Baked some cupcakes for Erin's 2nd Birthday.
HAPPY BIRTHDAY, ERIN... MUMMY LOVES YOU A LOT !!!
Recipe is from Tempt – Cupcakes to Excite by
Betty Saw
A savoury cheesecake that is refreshing treat at any time of the day
Ingredients :
100g self-raising flour
2 t baking powder
110g butter (diced small)
100g castor sugar
2 eggs (large, beaten with a fork)
50g cheddar cheese (finely grated)
1 dsp milk
Topping :
40g Parmesan cheese (grated)
Method :
(1)
Sift self-raising flour & baking powder together
(2)
Cream butter
& sugar for 2 minutes. Add eggs
& sifted dry ingredients. Turn
electric mixer on medium speed for 2 minutes. Beat in grated cheese & milk
(3)
Using a
medium-sized ice-cream scoop, place a scoop of batter in the centre of each of
the paper cases
(4)
Sprinkle top
with grated Parmesan cheese
(5)
Bake in
preheated oven at 175ºC
for 20 minutes or until topping is golden
Note :
Cheddar is a popular cheese with a unique “nutty”
flavour. To grate a small amount for
use, cut the required amount of cheddar form the block into small cubes. Place in a small chopper bowl & blend
until crumbly like breadcrumbs. You can
also grate the whole block cut into cubes in a food processor. Measure out the amount required & freeze
the remainder for future use
Parmesan cheese has a strong flavour. Buy in block & grate as required. The flavour of fresh parmesan is far superior to the packaged pre-grated variety
Baked this in the afternoon as I've pistachios sitting in the fridge nearing its expiry date. Yes, managed to use my new Spar mixer at last :)
A healthy choice of light spongy & moist cupcake, if you replace melted butter with sunflower oil. Pistachio are packed with nutrients & fibre. It is a good source of vitamin B-6, thiamine, phosphorus, magnesium & copper. This nut is cholesterol-free & contains mostly monounsaturated fat.
Ingredients :
75g self-raising flour
½ t baking powder
60g unsalted pistachios
3 large eggs – 70 g each (separated)
110g castor sugar (divided into 2 equal portions)
90ml yoghurt
60g butter (melted & cooled)
A pinch of salt
20g pistachios (coarsely chopped for topping)
Icing sugar (for dusting)
Method :
(1) Line muffin pans with paper cases
(2) Place pistachios in a pepper grinder or small food processor & grind until fine
(3) Sift self-raising flour & baking powder together
(4) Put egg yolks in a small bowl with half of the sugar & whisk with a hand-held electric whisk until pale & very thick
(5) Mix in yoghurt & melted better. Fold in pistachios, sifted ingredients & salt
(6) In a separate bowl, whisk the egg whites until soft peaks form. Beat in remaining sugar & continue beating again until just stiff
(7) Gently fold in the egg mixture, 1/3 at a time into the pistachio mixture
(8) Use a large ice-cream scoop to fill the paper cases evenly with the mixture up to 2/3 full & level surfaces with the back of a teaspoon. Sprinkle with chopped pistachios
(9) Bake in preheated oven at 175ºC for 23 – 25 minutes or until top is golden brown
(10) Remove & cool cupcakes in the pan. Dust with icing sugar, if preferred)
Recpe from Betty Saw's Cookies Galore.
Ingredients :
250g plain flour
200g self-raising flour
2 large eggs
1 small egg yolk
250g butter (room temperature)
Pinch of salt
1t grated orange rind
1 ½ T cold orange juice
Pineapple jam (rolled into small balls)
75 small coloured paper cases
Black poppy seeds
Method :
(1) Sift together the plain flour & self-raising flour
(2) Beat together 1 egg & egg yolk. In another bowl, beat the remaining egg & set aside for glazing
(3) With an electric mixer, cream the butter until light & soft. Stir in the sifted flours & salt & mix on low speed until blended
(4) Add the beaten egg mixture together with the orange rind & juice. Beat on low speed for 15-20 seconds until well combined
(5) Roll the dough into 2cm balls. Flatten each ball & fill it with a ball of pineapple jam. Seal well & place in the paper cases, sealed side down. Arrange the cases on baking trays. Brush with beaten egg & top with black poppy seeds
(6) Bake in a pre-heated 175ºC oven for 20-25 mins until light golden. Cool on wire racks
Recipe from Many More Kitchen Secrets from Betty Saw.
Ingredients :
175g butter
165g castor sugar
3 eggs (large)
Sifted together :
175g self-raising flour
1t ground ginger
1/2t baking powder
1T fresh ginger juice
1T light cream or milk
75g stem ginger or candied ginger (chopped)
Method :
(1) Grease sides &
line base of a 18.5 – 19 cm square tin with greased baking paper
(2) Cream butter with sugar thoroughly for 3 – 4
mins until light & fluffy
(3) Beat in eggs, one at a time, adding 1T of
flour with each. Beat in ginger juice
& cream or milk
(4) Gently fold in the rest of flour with a large
metal spoon. Stir in stem or candied
ginger
(5) Transfer mixture to prepared pan & level
surface with a spatula
(6) Bake in centre preheated oven at 165 ºC
for 50 mins or until a wooden skewer inserted into the centre of the cake comes
out clean
(7) Leave cake to cool in the tin for 10
mins. Turn out into a wire rack to cool
completely
This dish turned out very well. Very delicious though the photo might not tell. Got this recipe from Betty Saw's Kitchen Secrets. Leonard liked it a lot. Definitely a keeper.
500g prawns (shelled, slit & deveined)
Seasoning Ingredients :
1 dsp light soya sauce
1 dsp oyster sauce
1t ginger juice
¼t salt
2T water
2T oil
3 clove garlic (minced)
30g dried chillies (cut into 2, washed & drained)
Sauce Ingredients :
1 dsp light soya sauce
1 dsp oyster sauce
1t sesame oil
½t thick soya sauce
2t sugar
2T cashews nuts (toasted)
1t cornflour (combined with 2T water)
Method :
(1) Marinate prawns in seasoning ingredients for at least 20 mins
(2) Heat oil in wok & stir-fry until fragrant. Add dried chillies & stir-fry over medium heat for 30 secs
(3) Put in prawns & cook over high heat until prawns change colour. Add combined sauce ingredients & stir-fry until prawns are cooked
(4) Stir in cashew nuts & cornflour thickening
Got this recipe from More Kitchen Secrets from Betty Saw. 20 chicken feet cost $2.00 only !!! I prefer Ma's version more - very tender. If I cook this again, I'll omit soaking them in cold water & increase to 1 whole star anise.
20 chicken feet (claws cut off & chopped in two)
Seasoning Ingredients :
1t pepper
1T light soya sauce
1t thick soya sauce
Oil for deep frying
2T cooking oil
2 shallots (sliced)
3 cloves garlic (minced)
2 segments star anise
1t Sichuan peppercorns
Sauce Ingredients (combined) :
1 ½ cups fresh chicken stock
1T thick soya sauce
1t light soya sauce
1t salt
1t sugar
½t pepper
6 dried Chinese mushrooms (soaked till soft)
Method :
(1) Marinate chicken feet with seasoning ingredients for at least 1 hr
(2) Heat wok with enough oil for deep frying until hot. Put in chicken
feet & cover the wok to prevent oil splattering. Deep fry the
chicken feet for 5 mins or until golden brown. Drain from oil &
soak in cold water for ½ an hr. Drain
(3) Heat wok with 2T of oil & lightly brown shallots & garlic.
Add the spices & return chicken feet to the wok. Toss briefly for 2
mins. Put chicken feet & spices into an electric crock-pot &
add combined sauce ingredients. Cook on high for an hr
(4) Add the mushrooms & continue to slow cook stirring
occasionally, for anther hr or until chicken feet are tender &
sauce thickens
Wanted to try cooking cuttlefish so bought one from Tekka Market as trial. Recipe is from Betty Saw's Asian Retro Food (Dishes of Yesteryear).
600g cuttlefish (pre-soaked)
75ml cooking oil
2 onions (peeled & sliced)
80ml water
2 tomatoes (cut into 8 wedges)
2t sugar
1t salt
1T tamarind pulp (mixed with 125ml water & strained)
Chilli paste :
15 dried chillies (cut & seeded)
5 red chillies (cut & seeded)
12 shallots (peeled)
2 cloves garlic (peeled)
1T belacan
2cm knob turmeric (peeled)
Method :
(1) Cut cuttlefish i into bite-sized pcs & set aside
(2) Combine chilli paste ingredients & blend (process) until fine
(3) Heat oil in a wok & cook onions until soft. Put in chilli paste
& stir-fry over low heat until oil separates. Add water & bring
to the boil
(4) Put in tomatoes, sugar & salt. Stir in cuttlefish & cook for 3 mins
(5) Pour in tamarind water & cook for 2-3 mins more. Adjust seasoning to taste & serve hot
Recipe from Rasa Malaysia: The Complete Malaysian Cookbook by Betty Saw. According to her, it's a Selangor dish.. Nice & appetising :)
600g prawns (peeled & deveined)
1t salt
4T cooking oil
2 onions (peeled & sliced)
4 cloves garlic (peeled & sliced)
1t tamarind pulp (mixed with 4T water & strained)
2 tomatoes (cut into wedges)
250ml pure coconut cream (squeezed form 1 grated coconut)
1½t salt
Ingredients to be ground :
10 dried chillies (soaked) or 2t chilli powder
6 red chillies
2.5cm knob turmeric (peeled)
2t coriander seeds (ketumbar)
1t cumin seeds (jintan putih)
6 black peppercorns
½t fenugreek seeds (halba)
Method :
(1) Rub prawns with 1t salt then wash & drain in a colander
(2) Heat oil in kuali or wok. Lightly brown onions & garlic, takes 2 – 3 mins
(3) Add ground ingredients & fry until fragrant & oil separates
(4) Add tamarind juice & tomatoes &simmer gently for 10 mins
(5) Add prawns, then coconut cream & salt to taste. Bring to the boil over low heat, stirring constantly, until prawns are cooked
(6) Serve with white rice
Recipe can be obtained from either Rasa Malaysia : The Complete Malaysian Cookbook or Asian Retro Food (DIshes of Yesteryear). Both by Betty Saw. This is a Johorean dish.
I didn't know that belimbing is a seasonal fruit. Couldn't find them anywhere at Tekka Market so I substituted with lemon juice. I used Ikan Selar.
450g Spanish mackerel (ikan tenggiri)
2t salt
8 belimbing
3T cooking oil
2 red chillies (seeded & sliced slantwise)
1 stalk lemon grass (crushed)
250ml coconut milk (from ½ grated coconut & sufficient water)
1t sugar
½ t salt
Paste :
6 red chillies (cut & seeded)
10 dried chillies (soaked to soften & cut)
10 shallots (peeled & cut)
3 candlenuts
2 ½ x 1 ½ cm pcs belacan
Method :
(1) Season fish with 1t salt for 10 mins. Set aside
(2) Rub belimbing with remaining salt & set aside
(3) Combine paste ingredients & blend until fine
(4) Heat oil in a wok & fry paste, red sliced chillies & lemon grass until fragrant & oil separates
(5) Pour in coconut milk, bilimbing, sugar & salt & bring to a slow boil. Put in fish & simmer for 5 mins until cooked. Serve hot
Note :
If belimbimg is not available, use 1T lemon juice as substitute
A Johorean dish from Rasa Malaysia : The Complete Malaysian Cookbook by Betty Saw.
600g squids (small – medium)
1t salt
1T cooking oil
2 onions (peeled & sliced into rings)
2 red chillies (seeded & sliced)
Ingredients to be coarsely ground :
5 shallots (peeled)
3 clove garlic (peeled)
2.5cm turmeric (peeled)
2.5cm ginger (peeled)
Method :
(1) Wash & clean each squid, removing entrails. Keep whole & leave eyes intact
(2) Rub cleaned squids with 1t salt & leave for 15 mins
(3) Heat oil in a kuali or wok & fry ground ingredients until fragrant
(4) Add squids & simmer over low heat for 10 mins
(5) Add all remaining ingredients & stir-fry for 2 – 3 mins
