Caramel Cupcakes

Bonsoir,

I made this caramel cupcakes few days ago and we're in love with it. I'd have to say that these cupcakes taste are almost perfect even without any frosting in it. Good thing is, they are not too sweet and the flavour is just right for me and mon mari.

I will definitely make this cupcakes again but with caramel frosting next time. It's not too difficult to make even though the caramel sauce have to be prepare in advance. For the leftovers caramel sauce, we can keep in the fridge for 2-3 weeks.

CARAMEL CUPCAKES

Ingredients:

For the caramel sauce:
200g sugar
90g salted butter
1/2 cup (120ml) heavy cream

Direction:
- Heat sugar in a heavy bottomed saucepan and cook for few minutes until the sugar start to turn brown.
- Gently swirl the pan to make sure all the sugar melts.
- Once the sugar has melted and bubbles form all over the surface, carefully add butter and stir until it is completely melt.
- Whisk and very slowly pour the heavy cream and allow the mixture to boil for a few second.
- Remove from heat and allow to cool completely before transfer into the jar.

For the cupcake:

2 1/2 cups flour
2 teaspoon baking powder
8 tablespoon butter
1 1/2 cups sugar
2 eggs
1 tablespoon vanila extract
1 1/4 whole milk
1/2 cup caramel sauce

METHOD:

- Preheat oven 180° and prepare cupcake pan with baking cup.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time and stir in with vanila.
- Slowly add half of the flour, baking powder and follow by half of the milk, and stir slowly with the rest of flour and milk.
- Add caramel and stir until fully incorporated.
- Pour the batter into prepared cupcake pan and bake for 15-20 minutes or until skewer testing comes out clean.
- Cool completely before frosting.

Enjoy!

Noodles Soup / Mee Soto

Salut a tous,

Mee soto or spicy noodles soup is one of the most popular dish in Indonesia or Malaysia. The soup usually made from beef or chicken broth and served with rice noodles or yellow noodles. It comes with some garnishing like hard boiled egg, fried onion and bean sprouts. Since I live so far away from my hometown, soto is the things I miss the most.

Last months, I've made my own version of soto recipe but without meat. It was so great that we ate this soto two days in a row. I'm just thinking of making it again in the next few days. What I liked the most when eating soto is to mix them with hot chilli and soy sauce.

Here is my vegetarian version of mee soto recipe and the picture shown below taken in two days with different garnishing in it. I'm so happy that I managed to cooked soto at home.

NOODLES SOUP / MEE SOTO

Ingredients:

1/2 packet rice vermicelli
2 potato, cut cubed
2 carrot, cut cubed
2 cloves garlic, chopped
1 shallot, chopped
2 inch ginger, chopped
1 liter water or more as desired

All spices:
2 pcs star anise
2 pcs cardamom
1 small stick cinnamon
2 pcs cloves
1 teaspoon coriander seed
1 teaspoon fennel
1/2 teaspoon cumin
1/2 teaspoon white pepper

METHOD:

- Soak the rice noodles a warm water until soft about 20-30 minutes. Drain and set aside.
- Heat up some oil and fry garlic, shallot and ginger until fragrant.
- Add all spices and fry for a few second and add in potato and carrot.
- Add in water, bring to boiled and cook until potato and carrot soft for about 30-40 minutes
- Taste with salt and pepper.
- Prepare the noodles in a serving bowl and pour the hot soup over the noodles.
- Garnish with some hard boiled egg, fried onion, spring onion, cucumber or bean sprouts.
- For additional, optional and better taste, add some lemon juice, soy sauce and chopped chilli and mix together with the noodles soup.

Voila, j'ai faim maintenant :P... Bon appetit!

Lemon Fish

Coucou,

Lemon chicken it's quite popular dish in Asia but today I will share about lemon fish recipe. Since mon mari and I didn't eat chicken, I used fish fillet instead of chicken. The lemon juice provides such a fresh flavour and the sauce isn't too lemony but the sauce was good and tasty.

Based on the Chinese style lemon chicken, my version now is a lemon fish.

LEMON FISH

Ingredients:

300g fish fillet, sliced small
2 tablespoon light soy sauce
1 egg
1 tablespoon corn flour
1/2 teaspoon baking powder
3-4 tablespoon sugar
1/2 cup water
1/2 tablespoon corn flour
2 tablespoon lemon juice
1 teaspoon lemon zest
A few sliced of lemon
Salt to taste
Oil for frying

METHOD:

- Marinate fish with soy sauce and refrigerate for 30 minutes.
- In a medium bowl, beat egg with corn flour, baking powder and salt and pepper.
- Coat the fish with the batter and deep frying until the fish is cooked.
- For the sauce, combine sugar, water, corn flour, lemon juice and lemon zest.
- Heat a little bit oil in the saucepan and stir in the lemon sauce mixture for a minute.
- Season with salt and add slices of lemon. Simmer for another minute and pour the sauce over fried fish fillet.

Enjoy!

Oriental Squid

Salut,

Oriental squid is the first squid recipe I've posted on this blog. For the ingredients, it's actually easy to find and should be available from normal supermarkets or Asian grocery store. Home cooking is easy for me becauce I can use any ingredients at home and experiment with it. There is no rules, just be creative to the flavors and it will come up with the great taste. 

This squid recipe is quite simple to prepare, stir fry together with the sauce and voila, enjoy the unique and fragrant taste of oriental dish.

ORIENTAL SQUID

Ingredients:

300g cleaned squid

2 cloves garlic, sliced

1 shallot, sliced

1 green pepper, diced

2 carrot, sliced

Salt and pepper to taste

For the sauce:

1 tablespoon tom yam paste

1 tablespoon curry powder

1 tablespoon oyster sauce

1 tablespoon fish sauce

3 tablespoon water

METHOD:

- Combine all the sauce and set aside.

- In a wok or saucepan, heat little oil and saute garlic and shallot until fragrant.

- Add the sauce and cook for 1-2 minutes. Adding a little water if necessary.

- Add squid, green pepper and carrot and stir-fry until squid is tender about 2-3 minute.

- Season with salt and pepper. Remove from heat.

Bon appetit!

Italian Spaghetti With Prawns

Bonjour,

A new month starts today and we are in November right now. Can't believe how quickly the days flew by. No matter how much time passes and no matter where we are or go, our life is beautiful! Enjoy every bit of life to the fullest.

I will start my post today with pasta recipe that I made few days ago. Mon mari enjoyed this pasta as much as I do. Even though spaghetti pasta is not his favorite, but this one is exceptional. Even there is the optional of dry chilli in this recipe, but the taste still not really spicy, so don't worry.

ITALIAN SPAGHETTI WITH PRAWNS

Ingredients:

1/2 packet dry spaghetti
2 cloves garlic, chopped
1-2 dried chilli, chopped
2 handfuls of cherry tomatoes, cut in half
200g prawn
2 tablespoon tomato puree
1 small bag of rocket salad
Salt and pepper to taste
Olive oil

METHOD:

- Boiled water and cook spaghetti according to packet directions.
- While the spaghetti is still boiled, heat a little olive oil to a frying pan and saute garlic and chilli until fragrant and golden brown.
- Add tomatoes and stir for a few minutes.
- Add prawns and cook for another minute.
- Add 1/2 cup of water and tomato puree and simmer for a couple of minutes.
- Add the spaghetti into the prawns tomato sauce and toss with rocket salad.
- Mix everything well and season with salt and pepper.
- Remove from heat and before serve sprinkle with some lemon juice or parmesan cheese and remaining rocket salad.

Voila, bon appetit!