Butter Salted Egg Yolk Prawn

My mil gave me two packs of large prawns last two weeks and they have been sitting in my freezer since then. I hardly cook large prawns as I have no idea how to cook. My mil usually cooks sweet sour prawn. For a newbie in cooking like me, I can't cook something new during weekdays. I usually in very rush mood in preparing dinner during weekdays. So, I can only reserve them weekends. So, I searched for the large prawns recipe online. I have idea on what to do with the prawns, but I don't know how to cook. Haha. Noob in cooking! So, I looked for butter salted egg yolk prawns and it came out quite a lot! So, I tweaked a little from one of my favourite food blog, Nasi Lemak Lover. I omitted the curry leaves and small chilli because my little girl does not take spicy food.

Ingredients

about 10-15 large prawns (i do not weigh them) devein with shell on, clean and pat dry

about 50g of corn flour

4 cloves of garlic, chopped

2 salted egg yolk, steamed and mashed

60g butter

Method

1. Heat enough oil in the wok, dust the prawn with the corn flour and deep fry both sides until golden prawn (should take less than 1 minute)

2. Remove the prawn from the wok and pat with kitchen towel, to absorb the excess oil.

3. Remove the oil from the deep frying and clean the wok.

4. Heat the wok with butter and saute the chopped garlic until fragrant.

5. Add in salted egg yolk and continue to stir to prevent mixture from burning. Once the mixture bubbles, add in the deep fried prawns. Stir fry them to ensure the prawns are all well coated.

6. Place some fresh lettuce on the plate and arrange the prawns nicely and serve immediately!

Chocolate Chip Cookies - Revisit!

I could not think what else I shall gift to the teachers except for baking something for them. I did not get anything for them last year. But I decided to bake something for them this year, since this year would be her last year in this school. 

I was thinking a mini/small loaf of butter cake or cookies. But I think cookies would be better. Easily packaged with the mini glass jar. :)

I used the same recipe from Wendy, but instead of using brown sugar, I used castor sugar instead. The reason, I forgot about brown sugar! 

My house was smelling so good with the cookies. I have to baked them in few batches because my oven is small. I am deeply regret for not getting big built in oven. Seriously!!!

Then my happiest time come, the first bite.

Do you see that?? The chocolate is melting! I was like, OH MY GOD!!!!! I finally found the right chocolate chips!! I used Hershey's semi sweet chocolate chips. RM18.50 for a small pack! It is expensive as compared to those from bakery supplies shop, but it is all worth it! Worth it!!! And the problem now, what shall I do with the leftover chocolate chips from those bakery supplies shop? Lesson learnt from the baking today is, only use GOOD quality chocolate chips or chocolates for baking that needs CHOCOLATE.  I found it now, Hershey's semi sweet chocolate chips! 

So, then I packed them in a small glass jar. :) I hope the teachers like them. 

Oh ya, it was World Baking Day yesterday and so coincidence that I baked the cookies. So, happy baking day to all bakers! :)

Mini Egg Cake (鸡蛋糕)

Hello!! I know I have been missing since chinese new year. I have been stop baking since chinese new year. That is why I have nothing to blog about. But, recently, I have found back my passion in writing and baking. So, I decided to blog more in the future, not limited to only bento (although my blog titles is Bento Makes Me Happy) but I would blog about my baking, my food review, hotel reviews, etc. So, leave that topic aside first. Today, I'm going to share this cute mini egg cake recipe with everyone. 

There was a day, my husband asked me to bake egg cake. I asked him why. Because he would not usually requested me to bake something. He said my little girl always ask him to buy kuih bahulu / egg cake whenever she sees in the supermarket. I did not bake this egg cake until one or two months later, when my good friend, share this recipe with me. She told me it is easy and yummy. So, one fine day, I start to bake this mini egg cake. 

I did not have much expectation in the beginning. I don't know why. haha. But everyone give me two thumbs up for this little egg cuppy! My little girl reminded me again and again to pack this mini egg cake for her to bring to school. I brought some back for my nephews and they can't stop praising my mini egg cake is so yummy! They told their mother that they must tell me that the egg cake is yummy! LOL! 

This recipe is adapted from Rasa Malaysia.

Mini Egg Cake

Ingredients

4 large eggs

200g castor sugar i reduced to 180g

180g all purpose flour

a pinch of salt

1 tsp baking powder

35g oil i used corn oil

Method

1. Pre-heat the oven to 180c.

2. Whip the eggs, castor sugar and salt with wire whisk until light and fluffy.

3. Fold in sifted all purpose flour and baking powder with spatula until well combined.

4. Add in oil and mix well.

5. Scope into the muffin cases and bake for 20 minutes.

Crispy Baked Cod Fish Strips

I am not a good baker nor a good cook. But I love to test the recipes and love to bake/cook. Most of the time, my baking successful rate is higher than cooking. Anyway, most importantly, both my big man and little girl in the house do not fussy about my baking/cooking and yet, they always become my "white mouse" for all my bake/cook. :)

I see a lot of people making deep fried arrowhead (nga-ku) crisps and crabstick. I am so tempted to try. It looks easy for noob baker like me. But my intention always die when thinking the amount of oil needed and my kitchen condition. 

I joined a baking group in facebook and the people there are just too awesome! They share their bakes/tips/etc in the group. Ann from Anncoo Journal shared this very very very addictive and easy snacks for CNY, crispy baked cod fish strips. I warn you, this is very very addictive and I gotta hide this out of my sight, otherwise, I think it will be finish before CNY. 

Crispy Baked Cod Fish Strips

(adapted from Anncoo Journal)

Ingredients

2 pieces of medium size nori sheets I used roasted seaweed, the one use for handroll

50g of cod fish strips

adequate amount of egg whites

adequate amount of white sesame seeds (optional)

Method

1. Cut the nori strips about 2cm width and 5cm length.

2. Cut the cod fish strips into half.

3. Roll the nori strips over the cod fish strips (about 5-6 strips depending on your preference) and "glue" them with egg white.

4. Dap a little egg white on the nori and press on the sesame seeds.

5. Arrange nicely in the baking pan and bake at pre-heated oven 140c for 8-10mins or until turn golden brown.

6. Leave it cool and store them into air tight container.

Blueberry Cream Cheese Butter Cake

I baked non-bake blueberry cheese cupcake before and it looked really awful and not promising. Since then, I have no courage to bake a cake. It looks so difficult to me and I afraid of failure, then all my effort, time and money will go wasted. :p 

I saw this blueberry cream cheese butter cake from Ellena Guan and I am so tempted to try to bake one. At least one. I gathered my courage once again and put my feet down to bake.

The cake was smelling so good after it came out from the oven. The cake is very moist and creamy topped with the fresh blueberries, it is very delicious! I love to have this after chill. It tastes so good to me. :) I'm so happy that I did it! Hubby non-stop compliment that this cake is very nice and even said better than those selling on the shelf! I'm flattered. :p 

The cake before pop into the oven. I was so nervous and praying hard it turns good at that point of time. I probably stop baking cake if this failed. :p

It looks so soft and fluffy after bake! If you like cheesecake texture like and creamier, then chill them in the fridge for overnight. :)

Blueberry Cream Cheese Butter Cake

(adapted from Cuisine Paradise)

*I halved the recipe for two reasons: 

 - Smaller cake for small family

 - Afraid failure! 

Ingredients

250g Philadelphia cream cheese, softened 

250g self-raising flour 

250g unsalted butter, softened 

200g caster sugar 

70ml fresh milk 

3 eggs 

1 tsp vanilla extract 

1/4 tsp of salt, optional 

250g fresh blueberries 

Method

1. Pre-heat the oven to 160c, grease and line cake tin with baking paper. 

2. Beat butter, sugar and vanilla using electric mixer until light and fluffy. Add in eggs, one at a time until well mixed.

3. Add in cream cheese and fresh milk and beat until smooth.

4. Add in flour and mixed well with spatula. Gently fold in blueberries (set aside some for toppings - optional).

5. Gently spoon the cake batter into the cake tin.

6. Pop into the oven for approximately 50 minutes or until a skewer in the middle comes out clean.

7. Dust with icing sugar when the cake is cooled.

I am submitting this post to the event, Little Thumbs Up hosted by Alice from I Love.I Cook.I Bake.