香蘭戚風蛋糕 Pandan Chiffon Cake (燙麵法 Cooked Dough Method)

滿屋子的pandan先~
閨蜜要求這傳說中的綠蛋糕😁
快手快腳把它完成，忍住不post facebook，今天picnic時候給她驚喜。
謝謝閨蜜們的喜歡💖

(21cm 中空模一個 )

麵糊材料:
1. 蛋黃 - 5粒
2. 細砂糖 - 25g
3. 植物油 - 30g
4. 鹽 - 1/2茶匙
5. 鮮榨香蘭汁 - 125g
6. Top Flour / 低筋麵粉 - 120g *跟鹽一起過篩兩次

蛋白霜材料:
1. 冰蛋白 5粒
2. 細砂糖 50g

*烤箱預熱150度
烤箱牌子: Cornell CEO-E3621SL

做法：
• 將香蘭汁，細砂糖，植物油混合，然後加熱（不需要滾）
• 趁熱加入粉類，攪拌均勻
• 蛋黃一顆一顆加人，攪拌均勻至麵糊順滑，蓋起來待用
• 用mixer以低速把蛋白打至發泡，分3次加入細砂糖，打至濕性發泡
• 拌入1/3的蛋白霜至麵糊裡， 輕輕攪拌至均勻，然後將麵糊拌進剩餘的蛋白霜裡， 攪拌至看不見蛋白體
• 將麵糊倒進戚風蛋糕模，抹平，然後往桌面輕敲數下
• 放進已經預熱的烤箱， 用150度烘45分鐘，再轉180度烤10分鐘（以個人的烤箱為標准或至熟）
• 將烤好的蛋糕從烤箱拿出並立刻往桌面輕敲幾下散熱後立刻倒扣帶待冷後就可以脫模

By Vy
Vy's C9 Kitchen
20.05.2019

Kuih Ketayap/ Kuih Dadar

A. Ingredients for the Gula Melaka coconut filling
1. 250g of grated coconut
2. 100g of Gula Melaka (Palm sugar), chopped
3. 70g of water
4. 2 pcs pandan leaves
5. 1/2tsp salt

Method:-
• Mix chopped gula melaka, pandan leaves and water in a pan (pot), bring to boil until the gula melaka melted.
• Add in the grated coconut and salt
• Stir fry the grated coconut slightly dry and well combine, set aside for later use.

B. Ingredients for the Pandan Crepe Batter
1. 180g of flour (I use top flour)
2. 230g of pandan water
3. 100g of thick coconut milk
4. 1 egg, lightly beaten
5. 1tbsp cooking oil
6. 1/2tsp salt

Method:-
• Mix flour and salt in the bowl
• Mix pandan juice, egg and thick coconut milk, slowly add in to the flour mixture, lightly whisk
• Add in cooking oil, whisk till well combine
• Sift the pandan crepe batter and set aside for at least 1hour

To prepare Kuih Ketayap/ Kuih Dadar

• Heat up non stick pan over a low flame, lightly grease with some cooking oil

• Pour 2 tablespoons of pandan batter in the center and swirl the pan to coat it and form a thin crepe

• Crepe is cooked when the sides starts to crisp and curl in, slowly remove the cooked crepe with a spatula, repeat until all batter is used.

• Set aside to cool before roll in the gula melaka coconut filling

• Adding a spoonful of the gula melaka coconut filling on the pandan crepe and roll into the shape of a spring roll

• Serve, enjoy! 

Recipe by Vy

Vy's C9 Kitchen 

Creamy Butternut Squash Pasta with Shrimp/ Prawn

Ingredients:- 

1. 250g of spaghetti (or your favorite pasta)
2. 4 garlic cloves, minced
3. 1 medium size butternut squash, peeled and diced
4. 12 medium peeled and deveined shrimps/ prawns, season with salt
5. 2 cups of water (or chicken broth) #I use prawn broth (combined prawn head and shell, add 2.5 cups of water, boiled, turn to low heat and simmer for 25 minutes
6. 4 slices low fat cheese
7. Salt
8. Dry parsley
9. Parmesan cheese powder

Cooking Method:-
* Cook spaghetti according to the package directions, drained
* Heat oil over medium low heat, add some minced garlic saute till light brown
* Add in shrimps/ prawns, keep turning until it is cooked. Take out, set aside for later
* Heat oil over medium high heat, add butternut squash and minced garlic, saute about 5 minutes
* Add water (chicken of prawn broth), bring to boil
* Turn to low heat, simmer until the butterbut squash is softened, turn off
* Allow to cool slightly, use hand blender to blend until smooth
* Add in cheese slices, spaghetti and shrimps/ prawns, mixed well and season to taste with salt
* Garnish with dry parsley and parmesan cheese powder, serve and enjoy.

Recipe by Vy
Vy's Kitchen

Creamy Mushroom Soup (No butter, cream and Flour version)

Ingredients:- 

1. 600g of whole white mushrooms wash, wiped clean and sliced
2. 1 potato, sliced
3. 1 yellow onion, sliced
4. 5 cloves of garlic, sliced
5. 400ml of water
6. 100ml of milk (I use low fat milk)
7. 250ml of  chicken broth
8. Salt

Cooking Method:-

• Heat the oil in a large saucepan, add the sliced mushroom and cook until the mushrooms release their liquid and turn brown. Take out, set aside for later
• Cook onions, garlic and potato until softened
• Add in cooked mushrooms, stir well.
• Pour in the chicken broth and water, stir and bring to boil
• Turn to low heat, simmer for about 20minutes, turn off
• Pour in the low fat milk
• Allow to cool slightly, use hand blender to blend until smooth
• Season to taste with salt
• Garnish with some dry parsley, serve & enjoy!

Recipe by Vy
Vy's Kitchen