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Carrot Cake is baked

Yes, this carrot cake is baked. It is a cake with carrots. I am still trying to get over it.  I didn’t quite like carrot cakes because I was simply confused with Asian savory carrot cakes. Rooted to my asian roots, I was unwillingly to have  different items sharing a name. It is a identity crisis! Also I have never baked a cake with vegetables in it. I have tried nuts, fruits and herbs but never with a vegetable. It is weird… But it is a psychological issue I have to deal with. So here it is!

As I was writing this post, I googled for the history of carrot cake. I was surprised that it started long ago in the medieval days where it was cheaper to use carrot as natural sweetener in cakes. Perhaps that’s why we have sweet potato pie? However it was only in 1960s where the Americans came up with the American Carrot cakes. 






Recipe For about 10 cup cakes

Ingredients

  • 2 large eggs
  • 1 cup brown sugar
  • 3/4 cup Canola oil 
  • 3 tablespoon Buttermilk
  • 1 teaspoon Vanilla essence
  • 1 cup + 2 tbsp All purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Kosher Salt 
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 2 cups Tightly packed shredded Carrots
  • 1/2 cup Raisins
  • 1/2 cup Walnuts, toasted and chopped

Steps:

  1. Preheat the oven to 180 degree Celsius. 
  2. Using a cake mixer, whip the eggs and brown sugar at medium until mixture is light and thick. 
  3. In a separate bowl, mix oil, buttermilk and vanilla. Set aside.
  4. In a separate bowl, mix all the dry ingredients together. Set aside.
  5. Reduce speed of cake mixer to low and slowly add in the oil mixture. 
  6. Using a rubber spatula and fold in the flour mixture. 
  7. Add in carrots, raisins and walnuts. Fold in until the batter is well mixed. 
  8. Pour the batter into a baking tin or muffin cups.
  9. Bake the cake for 1 hour or 45 minutes respectively. 




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Steamed Pork Patties with Salted Egg Yolks

It is always a pleasure to have guests over for a simple meal. My hubby and I enjoy having friends and family members over for dinner. After every meal, we always feel that these sessions bring us closer to our guests.  

After having to host a few dinners, I observed that food on the dining table sets the tone and formality of the meal. Generally my family and friends warm up to  Asian food than western food. Somehow they are more at ease, conversations are more relaxed and atmosphere is more vibrant. It is like comparing a dim sum restaurant to a French dining restaurant.  

In my journey in expanding my cooking repertoire of Chinese food, the Singapore celebrity chef Sam Leong would be one of the chefs I would look up for ideas. He has published a number of recipe books and his recipes are easy to follow. This dish is from one of his books and every time when I cooked this, my guests would raved about it.  I strongly recommend his books and cooking classes. 



This recipe requires salted egg yolks. As the eggs have been preserved with salted charcoal, the egg white would turn a little cloudy and the yolk turned into a bright orange, firm and round ball. Please wash away the egg white with water and the membrane that protects the yolk. You may cut or smash the egg yolk before placing into the steaming bowls. 


These pictures were taken a guest (PressingSecrets) whom I was very pleased to invite. She offered me a new perspective  in my kitchen while my friends and I were trying to rush for a 8-course Chinese dinner for 11 people frantically within 2 hours. She captured our calmness with a polaroid camera on one hand and mixing spoon on the other. Well done!


Ingredients
  • 400g Minced Pork
  • 30g Coriander stems, finely diced
  • 3 Water Chestnuts, peeled and finely diced
  •  4 Salted Egg Yolks, cleaned and cut half
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Egg white
  • 2 tsp Soya Sauce
  • A pinch Ground white pepper
  •  A dash of Sesame oil
  • Spring Onion, minced

Steps:
  1. Mix all ingredients together, except cooking oil, salted egg yolks and spring onions. Marinate for at least 30 minutes.
  2. Apply some cooking oil on 4 steaming metal cases.
  3. Put a salted egg yolk inside each case. Spoon the pork mixture into the cases.
  4. Steam for 45 mins or until the pork is cooked.
  5. Turn cups over a serving plate. Serve with the sauce (see below).


Sauce
  • 1 tbsp Cooking Oil
  • 4 slices Ginger
  •  2 Spring Onion, cut into 1 inch long
  • 4 sprigs of Coriander leaves
  • 200ml Chicken Stock
  •  ¼ tsp Dark Soya Sauce
  • 20g Rock Sugar

Steps:
  1. Heat the oil in a wok and fry ginger, spring onion and coriander until fragrant.
  2. Add remaining ingredients and bring to boil.
  3. Strain and use as needed

Adapted from Chef Sam Leong’s A Taste of Home

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Volunteering at Community Center to share my Passion

Dear friends, 

I have decided to step out of my kitchen and share my passion for food and cooking with the community. My stay in US has definitely allow me to understand the need to contribute to my community and play my part of returning back to the society. Hence I got connected to a MP and then to Tampines North CC to volunteer my time to gather people together to make friends and talk about food. As the saying goes, food brings people together. I hope through this activity, I can change Singapore to a place where we truly belong. 

I welcome all readers of my humble blog to join. Just couple of points to note. 

  • This session is not cooking lesson as I am not an expert. I would like everyone to join me to share our knowledge about food and most importantly make friends. Do not bring the food home because we are going to dine there! 🙂  
  •  As I mentioned, I am a volunteer for this activity hence I do not make money out of this. The fee goes to cover ingredients and PA admin/ room charges. 

To register, click on link:
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A visit to "Daniel" in New York

I finally have the chance to step into New York and visiting “Daniel” is definitely on my agenda. I want to taste the creations of the world renowned three Michelin stars chef, Daniel Boulud.



I have tried the Marina Sands’s DB Bistro Moderne and was brought to a new height of gastronomy delight. Hence I want.. I mean REALLY WANT.. to taste the food from the flagship “Daniel” which Daniel Boulud sits as the executive chef.


As some of you know that I am in US now so going down to NY isn’t too difficult. I booked a table at Daniel fours days beforehand and only managed to get a 10pm table. Rather late to have dinner in Singapore. But apparently it is very common in NY. The dress code requests for “jacket” and hence we packed in our best suit and dress and off we go to the Big Apple.


Let me skip the sightseeing part and straight to my dinner. (* Isn’t this blog is all about?)


We reached the restaurant. I entered the doors and I saw “HIM” about 5 metres in front of me. Daniel was talking to some guests. I was elated. “This is a worth while visit!”
My hubby and I went to the reception desk and asked for our table. In fact, we were very early. We were invited to sit at the waiting area and soon I ordered a flute champagne and my hubby ordered a glass of red wine. The service staff was extremely well-trained and professional. Few of them has a french accent. Then suddenly, a man with crisp white chef suit came over and greeted us. “Wooh, Daniel is here, next to me!” I am sure my mouth was opened for a few seconds. I quickly got myself together. We shook hands and I introduced us to him.


I told him that we are from Singapore and tried his restaurant there thus brought us to NY to try his food from the origin. He was very pleased (*I can see that) and he told us that we should try the original DB Bistro Moderne. My reply was “Oh…” (*well, I didn’t know that was necessary as I want to go to the restaurant he was working in.


He told us he will be in Chiangmai first then proceed to Singapore in a couple of weeks. Also some inside news, his daughter is currently working in Singapore. She loves Singapore. Isn’t this nice to hear?


After he left, my hubby and I stared at each other and gave an empty scream…. AHHHHHHH!
We spoke to Daniel Boulud!!!! We are so happy and excited. But soon we realised that we missed the chance to take a picture with him. Haiz…


It is okay. We are here for the experience. Shortly, we were shown to out table and we ordered the six course tasting menu. My hubby topped it off with wine pairing.



This is what I had:



  1. DUCK TERRINE WITH SAUTERNES Poached Apricot, Green Almond, Purslane Salad




  2. PEEKYTOE CRAB IN AN HEIRLOOM TOMATO GELÉE Thai Basil, Avocado, Mango, Lilliput Capers and Olive Bread Tuile
  3. MAINE SEA SCALLOP ROSETTE WITH LOVAGE Hawaiian Hearts of Palm, Avocado-Tomatillo Coulis, Pickled Fresno Pepper
  4. GRILLED ALASKAN KING SALMON WITH BLACK MUSTO OIL Stuffed Zucchini, Oregano-Pine Nut Gremolata
  5. TASTING OF VEAL Roasted Tenderloin with Eggplant Purée, Braised Cheeks with Glazed Zucchini, Crispy Sweetbreads with Caper Caponata
  6. LEMONGRASS POACHED PINEAPPLE Coconut Meringue, Lime-Rum Gelée, Piña Colada Sorbet

Although it was a six course dinner, the chef threw in a complimentary starter and also some warmed mini Madeleines and chocolates to end the dinner.



It was truly the epitome of French Dining. We enjoyed the dinner thoroughly. It is really beyond words can describe.




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Coming soon

Hi readers,

Sorry that I was not able to post anything lately.
It has been hectic these couple of weeks.
I promise… the coming month will be full of exciting posts.
Because I got a new recipe book.
It was given to me by a bunch of wonderful colleagues!
See you soon.
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December Holiday Season

Dear readers,

The sight of december is nearing as you can see the christmas decorations everywhere. I was at Watson’s today and I saw them selling greeting cards, Santa’s socks and Christmas tabletop trees (placed next to women’s undergarment).
Also the weather is also working hand in hand with the calendar…. November Rain… and when december comes… umbrella will be your best friend.
Soon, I came to realization that the season of entertainment is coming . I NEED TO PLAN AHEAD. URGENTLY!!!
I want to design two menus which i can use to entertain the different guests profile during this season.
(A) Contemporary French Menu
(B) Asian Menu
It is always a challenge to put different food items together to make up a complete and satisfying menu. The items must compliment one another. Like how the wife complements the hubby and vice versa.
It is also tricky as one man’s need is another man’s poison… I cannot satisfy everyone, or can I?
I love soups…. and I hope my guests too.
Also the menu must be manageable for me to serve a crowd such that:
  • Kitchen constraints
  • Food remains fresh and warm
  • Cleaning and washing up (I will not use recycled materials)
  • My mental and physical tolerance….
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Maiden Entry

Finally I have decided to blog about my weekend accomplishments in my humble little kitchen. It took me some time comtemplating if anyone would actually read my blog.

I like to cook and bake, and able to do that for my loved ones makes me feel great! However being a working adult, my weekdays are mostly taken up by work. Although I cook dinners rather regulary, those meals are usually prepared in a rush. So on weekends I would like to spend time exploring recipes and enjoying good time in my kitchen.

I strongly believe the phrase “food brings people together”. Do allow me to invite you to my Weekend Kitchenette and hopefully you can also immerse in the same experience I have…

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