Cranberry Legit Roll / Legit Gulung Kranberi
The Informal Chef
by
1y ago
Lapis Legit originates from Indonesia (also known as Spek koek). It takes many layers of baked batter to make one cake. This recipe is a simplified version of Lapis Legit. It is made into a roll instead of a piece of cake. Nevertheless, it tastes the same.  I did a Lapis Legit years ago (can view here). It was enough to put me off any recipes with "legit" in it. The process was time-consuming and labour intensive. In order to get those beautiful layers, you have to manually bake each layer. Mind you, a good lapis legit will have about 20 layers. So can you imagine how tedious it is ..read more
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Cream Crackers Pork Chop 苏打饼干猪排
The Informal Chef
by
1y ago
I came to know about cream crackers coating through its use in Hainanese Chicken Chop. This chop is a perfect epitome of fusion Hainanese-Western food. I wanted to try out the cream crackers coating. I am using pork chop as I just happened to have some that I would like to marinade. You can also replace it with chicken chop.  In this post, you will find out how to prepare pork chops from pork loin. These chops could be used for many purposes. Dredge it in to tapioca starch to fry and it could be the base for any sauces such as your sweet and sour, honey pork and spare ribs king sauce ..read more
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Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕
The Informal Chef
by
2y ago
I finally did it! This cake has been in my to-do list for ages. I was always put off by the lengthy steps and the degree of difficulty. I have, hence, came out with a relatively simple recipe that is more suitable for occasional bakers like myself.  In this recipe, I used only brown sugar and and palm sugar (gula melaka) as I wanted to incorporate as much palm sugar flavour as possible without having the cake taste too sweet. I have also used store bought pandan coconut paste to cut off the step of extracting actual pandan juice. The use of a good pandan paste is essential her ..read more
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Banana Fritters Cecodok Pisang 炸香蕉丸
The Informal Chef
by
2y ago
This is a typical Malaysian comfort food and the dish itself brings back many childhood memories.  Although lacking in appearance, it more than made up for it with its taste. These humble banana fritters are crispy on outside and soft inside. I especially like it with lots of banana flavour, just perfect with a cup of of good-old teh tarik. The Malay word for this dish is also jemput-jemput pisang. This is because the batter is pinched (jemput) into the oil with your fingers and thumb. I have to admit these banana fritters are sinfully oily. My only advice is to put on the ..read more
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Home-style Gong Bao Chicken/ Kung Po Chicken 宫保鸡丁
The Informal Chef
by
2y ago
Gong Bao Chicken is undoubtedly a popular Chinese dish. I had a hard time deciding which term to use for this recipe. In case you are wondering, Kung Po Chicken is the Cantonese dialect for this dish, while Gong Bao Chicken is the Mandarin pronunciation. Both are legit and refers to the same thing. Gong Bao is a style of cooking, not unlike your sweet sour chicken. You can use this style of cooking on other proteins too, such as prawns or even frog! Throughout the years, Gong Bao Chicken has been brought to many places and evolved in these countries to suit the local tastes. For exam ..read more
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Simple Cranberry Scone 简单果蔓司康饼
The Informal Chef
by
2y ago
I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look.  Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level. I had my first go at making scones when I was 14 years old. Needless to say, the result was awful looking but the buttery taste of it was simply amazing! We do not have the privileges of adding clotted cream at that time. We made do with the buttery taste. In fact ..read more
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Moist Carrot Cake 红萝卜蛋糕
The Informal Chef
by
3y ago
I think I hit all the criteria of a good cake for this Moist Carrot Cake. The cake was moist and soft, tall with raisins evenly distributed, and the correct balance of sweetness and tang. I absolutely loved this moist carrot cake. In fact, the cake tasted better on the next day! If there is any complaints, it would be the cooking time which took a whole 1.5 hours due to the thickness of the cake. I did not add any nuts into the cake but I prefer the nuts toasted and sprinkled on top for that extra fragrant and crunch. In this bake, I used almond instead of walnut as it is the only nut I man ..read more
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Stable Cream Cheese Frosting 奶油芝士糖霜
The Informal Chef
by
3y ago
Cream cheese frosting is my favourite.  I like my frosting creamy with strong cream cheese flavour and end with a slight tang.   Living in a hot and humid climate, my cakes have to have a stable frosting. Otherwise, it would turn soft and lose its shape. I have been trying out for a stable cream cheese frosting recipe for quite some time. I finally settled for this cream cheese frosting recipe.  It is not difficult to make a stable cream cheese frosting. You just have to use more cheese composition to liquid (or other soft ingredients like milk or whipped cream). Also ..read more
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Boiled Fruitcake -The Easiest Fruitcake Ever 杂果蛋糕
The Informal Chef
by
3y ago
Yes, it is true. This is by far the easiest fruitcake I have ever done. It turned out soft and moist, just as I wanted it. Have you heard of Boiled Fruitcake? A boiled fruitcake involves boiling the dried fruit first in sugar syrup until it is soft and flavourful before folding in the dry ingredients and subsequently putting it to bake. This totally eliminates the process of soaking your dried fruits to hydrate them! When the fruit is boiling, it softens the fibres to give it that plump juicy soft fruits. So, so delicious.  A quick comparison of this boiled fruitcake recipe with my p ..read more
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Wat Tan hor 滑蛋河 Cantonese Fried Kuey Teow
The Informal Chef
by
3y ago
  First and foremost, let me do a little introduction on the term Wat Tan Hor. Wat Tan basically means smooth egg and Hor basically means kuey teow or flat rice noodle. It is a well-known dish in Malaysia and its neighbouring country, Singapore.  The method of cooking is very simple. You basically boil up the stock to make a smooth gravy for your pre-fried kuey teow. The trick is to not overcook your eggs as the aim is to make a smooth silky egg gravy that coats the noodle when eating. You will also need some starch to make the gravy silky-smooth. The flavour basically comes from ..read more
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