Calla Lily Recipes 食譜篇 - 可可蛋糕 (WHITE VANDA CAKE)

可可蛋糕 (WHITE VANDA CAKE)

Ingredients :-

2½ cups plain flour

½ teaspoon salt

2 tablespoons cocoa powder

½ cup unsalted butter, room temperature

1½ cups white sugar

2 large eggs

1 teaspoon vanilla essence

1 cup buttermilk

3 tablespoons red food colouring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream cheese frosting

227g cream cheese

227g mascarpone cheese

¾ teaspoon icing sugar, sifted

1½ cups heavy whipping cream

1. Preheat oven to 180°C. Meanwhile, lightly grease two 20-cm round cake pans and line with parchment paper. Set aside.

2. In a bowl, sift together flour, salt and cocoa powder. Set aside. Use an electric mixer to beat butter until soft, add sugar and beat until fluffy. Add eggs, one at a time, beating between additions. Add vanilla essence, beat until combined.

3. In a measuring cup, whisk buttermilk with food colouring. With mixer on slow, alternately add flour mixture and coloured buttermilk.

4. In a cup, combine distilled vinegar and baking soda. Allow mixture to fizz then quickly fold into a cake batter.

5. Divide batter evenly into prepared pans. Smooth tops with spatula. Bake for 25 to 30 mins, or until a toothpick stuck in the centre of the cakes comes out clean.

6. Let cakes sit in pans on a wire rack for 10 mins, to cool. Remove from pans, cover in foil and place in the freezer for 1 hour. (This makes frosting them easier)

7. To make frosting, mix cream and mascarpone cheeses in a food processor until smooth. Add vanilla essence and icing sugar. Process until blended. Transfer to a large bowl.

8. Whip cream until stiff peaks form. With a spatula, gently fold a little into cream cheese mixture, bit by bit. If the frosting is too thin to spread, chill in the fridge for 1 hour.

9. Place 1 cake, top side down on a serving platter. Spread on a layer of frosting. Place the other cake on top. Frost top and sides of both cakes. Top with orchids or other flowers.

Calla Lily Recipes 食譜篇 - 蘿蔔糕 (CHAI-TAU KUIH)

蘿蔔糕 (CHAI-TAU KUIH)

Ingredients :-
200g white radish, shredded
150ml water
50g rice flour, stir into 200ml water
7 tablespoons oil
1 tablespoon chopped garlic
3 tablespoons fish sauce
3 eggs, beaten
2 stalks spring onion, sliced

1. Boil shredded radish and 1 teaspoon salt in water. Add rice flour mix, and stir to make a batter.

2. Pour batter into an oiled 23-cm square pan. Steam for 30 mins until firm. Cool, then cut into slices.

3. Heat 4 tablespoons oil in a wok. Fry slices, 3 mins each side. Push slices aside. Add rest of oil, fry garlic. Season wtih fish sauce. Bring slices back to the centre of the pan and drizzle beaten eggs over. Continue to fry until golden brown.

4. Serve hot, sprinkled with chopped spring onion.

Calla Lily Recipes 食譜篇 - 椰醬飯 (EVERYONE'S FAVOURITE NASI LEMAK)

椰醬飯 (EVERYONE'S FAVOURITE NASI LEMAK)

Ingredients :-

3¾ cups white or red rice, washed and drained well

800ml coconut milk

5 pandan leaves, tied in knots

3cm ginger, sliced finely

6 shallots, sliced finely

3 cloves garlic, sliced finely

1 piece cinnamon

Salt to taste

To serve :

Bottled sambal chilli

Crispy fried ikan bilis

Fried peanuts

Sliced cucumber

4 hard-boiled eggs

1. Put rice, coconut milk and all other ingredients into a rice cooker. Cook as normal.

2. Let cooked rice sit for 5 mins then fluff grains with a fork. Serve hot with prepared ingredients.

3. For red rice, use the same amount as white rice, but soak in water for 45 mins after washing. Use similar amount of ingredients to cook in the rice cooker. Red rice is a great way to add colour and celebrate in a healthier way.

TIP : Get guests talking! Soften banana leaves in hot water. Cut into 16-cm squares. Shape into a cone, and fasten sides with a toothpick. Serve rice inside.

Calla Lily Recipes 食譜篇 - 意粉菠蘿船 (LA PASTA PINEAPPLE BOAT)

意粉菠蘿船 (LA PASTA PINEAPPLE BOAT)

Ingredients :-

1 packet La Pasta Sour Cream & Chives

1 medium size pineapple

½ cup diced pineapple

2 fresh red chillies, chopped finely

2 tablespoon fried shrimps, chopped coarsely

2 kaffir lime leaves, shred finely

½ cup lime juice or kaffir lime juice

1. Cook La Pasta according to the instruction on the packaging. Dish up and set aside.

2. Cut pineapple into two. Remove the pineapple flesh from the cut pineapple. Keep pineapple shell aside.

3. Mix the cooked La Pasta with diced pineapple, red chillies, dried shrimps, kaffir lime leaves and lime juices. Mixed well.

4. Spoon mixture into the pineapple shell and serve.

Chef Skills 廚師技能 - 荷蘭醬 (Hollandaise Sauce)

Enjoy this sauce over blanched asparagus, potato salads or as a low-fat dressing.

Ingredients :-
¼ cup white wine vinegar
2 tablespoons water
½ teaspoon black peppercorns
4 egg yolks

1. In a saucepan, combine ¼ cup white wine vinegar, 2 tablespoons water and ½ teaspoon black peppercorns. Simmer for 4 mins. Strain into a jug, reserving liquid. Cool slightly.

2. Whisk 4 egg yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid to the yolks and whisk again for 3 to 4 mins.

3. Remove from heat. Continue whisking for 4 to 5 mins, adding 250g melted, cooled, clarified butter in a thin stream until sauce is thick and glossy. Use as required.

Small small small tips 小小小秘訣 - 擺脫螞蟻 (Ants)

Get rid of ants by sprinkling some talcum powder in the areas they most frequent and leave overnight. The ants will disappear in no time.

擺脫螞蟻的辦法是把一些爽身粉灑在他們最頻繁的地區，隔夜。螞蟻就會消失得無影無終了。

Small small small tips 小小小秘訣 - 切片番茄 (Slice Tomatoes)

The best way to slice tomatoes is to cut them vertically. This help to keep the slices in shape. Also, when cooking tomatoes add a pinch of sugar - it enchances the flavour.

切片番茄最好的辦法是垂直。這有助於保持片的形狀。另外，在烹飪番茄捏添加糖 - 會增添它的味道。

Calla Lily Recipes 食譜篇 - 燒烤蔬菜 (SKINNY DIPPING)

燒烤蔬菜 (SKINNY DIPPING)

Perk up the yummy flavours of crunchy grilled vegetables by slathering on a dip of low-fat butter mixed with flavours of your choice. For a sweet edge, add 2 teaspoons of sugar and a ¼ teaspoon of ground cinnamon to 6 to 8 tablespoons (around 110g) of melted butter. For a Tex-Mex tang, add 2 teaspoons of grated lime zest and 2 tablespoons of fresh chopped coriander.

TIPS : Ditch your usual skewers for rosmary stalks the next time you get grilling. Soak the stalks in water for 15 minutes, and wrap the leafy ends in foil, before placing on the grill. This will prevent the stalks from burning.

Calla Lily Recipes 食譜篇 - 爪哇意粉 (SPAGHETTI JAWA)

爪哇意粉 (SPAGHETTI JAWA)

Ingredients for Gravy :-
1 tablespoon oil
2 onions, sliced
3 stalks, lemongrass, crushed
500g sweet potatoes, peeled and cut into chunks
200g potatoes, peeled and cut into chunks
4 tablespoons tomato paste
2 tablespoons blended dried red chillies
2 litre chicken stock
Seasoning for Gravy :-
1 teaspoon salt
3 tablespoons light soya sauce
5 tablespoons sugar
4 tablespoons chilli sauce
To serve :-
1 packet Spaghetti, cook as per instruction on the packaging
200g bean sprouts, blanched
2 potatoes, boiled and sliced
3 hard boiled eggs, shelled and sliced
1 plant lettuce, shredded
Some crispy crackers
Some red chillies, fried shallots and limes
Ingredients for Crispy Crackers :-
50g plain flour
2 tablespoons rice flour
1 tablespoon corn flour
2 tablespoons fried ikan bilis, ground
½ teaspoon salt
1 tablespoon sugar
3 tablespoons oil
Dash of pepper
150ml water

1. Heat up oil, sauté onions and lemongrass until fragrant. Add in the remaining ingredients and bring to boil. Lower the heat and simmer for about 30 minutes or unitl the sweet potatoes and potatoes are soft. Add seasoning and bring to boil. Pour the gravy into a blender and blend into puree. Return to stock pot.

2. Divided cooked Spaghetti and bean sprouts into individual plates. Pour over hot gravy. Arrange sliced potatoes, hard boiled eggs, locat lettuce, crispy crackers, red chillies, fried shallots and lime on top. Serve hot.

Method for Crispy Crackers
1. Mix all ingredients into batter.

2. Heat up 2 cups oil for deep-frying. Immerse a soup ladle in hot oil for 10 minutes or until hot. Spoon some batter into the ladle and deep-fry until golden brown and crispy. Dish up and set aside.

What I eat today 今日吃什麽 - 光明香港燒臘 (Restoran B.B.Q. Kong Meng)

光明香港燒臘 (Restoran B.B.Q. Kong Meng)

Location - Taman Maju Jaya, Cheras, Kuala Lumpur
Restoran BBQ Kong Meng, 11 Lorong Bunga Melati 2A,Taman Maju Jaya, Cheras 56100, Kuala Lumpur
Cuisine - Chinese
Ambience - Noisy
Food - Roast Ducks, Pei Pa Duck, Siew Yuk, Char Siew, Yin Yang Vegetable, Duck Tongues
Contact - 03 9282 4818 HP016-213 1818
Business Hours - 11am-8pm
Off Dayalternate - Wednesdays

Visited on 30 August 2009 12.52pm

What I eat today 今日吃什麽 - 山芭妺蔬食館 (Restoran Sun Ba)

山芭妺蔬食館 (Restoran Sun Ba)

Located at Bandar Sri Damansara, i forgot to take down the address. It was after the LDP RM1.60 toll, left turn into Bandar Sri Damansara, then turn left at the traffic light, a Shell Station is on your left. After Shell station, turn left and see lot of shop lots, it was located at one of the corner lot.

Visited on 25 August 2009 20.44om

What I eat today 今日吃什麽 - 阿來加里面 (Ah Loy Curry Mee @ Taman OUG)

阿來加里面 (Ah Loy Curry Mee @ Taman OUG)Address : 11 & 13, Jln Hujan Rahmat 3,
Taman OUG.
Tel : 03-7782 5001
Business Hours : 12nn - 11pm
Closed on 2nd Mondays

Visited on 18 August 2009 13.45pm

What I eat today 今日吃什麽 - Restaurant Bibichik @ SS2,Petaling Jaya

Restaurant Bibichik @ SS2,Petaling Jaya

Location : SS2, Petaling Jaya, Selangor
Address : No. 17 Jalan SS 2/30, 47300 Petaling Jaya, Selangor
Cuisine : Nyonya
Ambience : Comfortable
Food : Mango Fish (mar yau), Honey Squid, Fried Chicken with Bibi sauce, Vegetable
the grilled otak otak

Specialties at Restoran BibiChik: Honey Sotong, BibiSauce Chicken, Assam Prawns, Mango Fish,
Paku Pakis, Perut Ikan, Assam Fish, Petai Prawn.
Price : Fish at RM 32.50, the other dishes were priced between 8-15 ringgit
the Pai Tee (RM7.50) , Bibi’s Sauce chicken (RM10), Honey Sotong (RM15), Bibichik Tofu (RM8), chin chow (RM2.50 per cup), chendol (RM2.70)
Contact : 017 319 6191 / 603 7873 6769 (tel/fax)
Business Hours: 12:00pm to 3:00pm, 6:30pm to 10:00pm (daily)

Visited on 16 June 2009 13.34pm

Visited on 19 August 2009 18.53pm

What I eat today 今日吃什麽 - 帝王鴨 (Duck King Restaurant, Jaya One)

帝王鴨 (Duck King Restaurant, Jaya One)

Address : 8-G Block M, Jaya One, No.72-A Jalan Universiti, 46200 Petaling Jaya, Selangor.

Tel : 03-7957 9819

Open daily 11.00am-10.30pm / Public Holidays & Sundays 9.00am-10.30pm

Cuisine : Chinese
Food : Tofu with Minced chicken, Stir fried greens, Tiger Garoupa, Rice with Pork Lard/Oil, Yin Yang vege, Crystal steamed chicken, Bun with Black Pepper Duck’, Durian pastry, Black sesame dessert, Steamed Golden Sand Bun char siew and siew yoke, Beijing duck, fried Duck with some asparagus in XO sauce
Price : Beijing aka Peking Duck (RM$62.80 for the entire duck)
Drunken Prawn dish (RM24/USD7), Beancurd with Minced Chicken (RM16.80/USD4.80), half Roast Duck (RM26.80/USD7.70), Black Bean Clams (RM14.80/USD4.20), Lard Oil Rice aka Sinful Rice (RM2.00/USD0.60)

Visited on 13 August 2009 11.53am

Calla Lily Recipes 食譜篇 - 雞蛋，馬鈴薯和菠菜沙拉 (WARM EGG, POTATO AND SPINACH SALAD)

雞蛋，馬鈴薯和菠菜沙拉 (WARM EGG, POTATO AND SPINACH SALAD)

Ingredients :-

8 baby potatoes

6 eggs

4 beef bacon rashers, sliced thickly

100g spinach leaves

¼ cup coarsely chopped fresh chives

40g parmesan cheese flakes (available at supermarkets)

Mustard dressing :

2 tablespoons olive oil

1 tablespoon red wine vinegar (available at supermarkets)

2 tablespoons mustard

Salt and black pepper

1. Boil, steam or microwave baby potatoes until tender; drain. Slice potatoes thickly.

2. Place eggs in a small saucepan, cover with coldwater. Bring to the boil, stirring (this will centre the yolks), then simmer, uncovered, for 4 mins. Drain, cover with cold water, then remove the shells. Quarter eggs lengthways.

3. Fry beef bacon in a non-stick pan until crisp; drain on absorbent paper.

4. For the mustard dressing : Combine all ingredients in a screw-top jar; shake well.

5. Combine spinach, potatoes, beef bacon, chives and mustard dressing in a bowl; toss gently. Divide among serving plates, add eggs and parmesan flakes.

TIP : Fancy something more filling? Simply spread this egg salad between two crusty bread slices, or inside pita bread. Drizzle with your favourite dressing.

Calla Lily Recipes 食譜篇 - 牛燻肉玉蜀黍蛋卷梳乎裡 (BEEF BACON AND CORN SOUFFLE OMELETTE)

牛燻肉玉蜀黍蛋卷梳乎裡 (BEEF BACON AND CORN SOUFFLE OMELETTE)

Ingredients :-

3 beef bacon rashers, chopped

1 clove garlic, crushed

100g red capsicum, chopped

3 shallots, chopped

125g can corn kernels, drained

6 eggs, separate whites from yolks

1 tablespoon water

Sprinkling of salt and black pepper

20g butter

60g cheddar cheese

1. Cook beef bacon in a non-stick frying pan until crisp. Add garlic, capsicum, shallots and corn. Cook, stirring, until softened. Remove from heat; cover to keep warm.

2. Lightly beat egg yolks with water, salt and pepper in a large bowl until combined. Preheat grill to hot.

3. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Fold egg whites into egg yolks mixture in two batches.

4. Heat half the butter in a non-stick frying pan. Pour half the egg mixture into pan. Smoothen top gently. Cook over medium heat until browned underneath. Cover pan handle with foil and place in the preheated grill. Cook until egg top is set.

5. Spoon half the corn mixture cover omelette, sprinkle with half the cheese. Fold omelette over and slide onto serving plate. Repeat with remaining butter, egg, corn mixture and cheese.

TIP : To tell if an egg is fresh, place it in a bowl of water. Fresh egg sink while old eggs float. Why? Older eggs have larger air pockets that serve as built-in life jackets!

Calla Lily Recipes 食譜篇 - 奶酪梳乎裡 (TWICE-COOKED SOUFFLE)

奶酪梳乎裡 (TWICE-COOKED SOUFFLE)

Ingredients :-

60g butter

50g plain flour

180ml fresh milk

75g firm blue cheese, crumbled

1 tablespoon finely grated parmesan cheese

6 eggs, separate whites and yolks

Salt and white pepper to taste

160ml thickened cream

1. Preheat the oven to 180°C/160°C fan-forced. Grease 6 soufflé dishes.

2. Melt the butter in a small saucepan, add flour and cook, stirring, for 1 min. Gradually pour in the milk, stirring until the sauce boils and thickens. Remove from heat, stir in cheeses and egg yolks; season to taste with salt and pepper. Transfer mixture to a large bowl.

3. Beat egg whites in a clean medium bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture in two batches.

4. Divide mixture among soufflé dishes. Place dishes in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 25 mins or until puffed and golden. Remove dishes from water; stand for 10 mins. Invert soufflés into greased individual gratin dishes. Cover and refrigerate for up to 6 hours.

5. Spoon cream over soufflés. Bake in a preheated 180°C oven for 15 mins or until browned.

TIP : Egg whites give a soufflé its volume. The best soufflés are made of egg whites which are completely free of egg yolk, and utensils free of any oil and soap residue.

Calla Lily Recipes 食譜篇 - 肉桂牛油蛋糕 (CINNAMON-TOPPED BUTTER CAKE)

肉桂牛油蛋糕 (CINNAMON-TOPPED BUTTER CAKE)

Ingredients :-

250g butter, softened

440g fine white sugar

1 teaspoon vanilla extract

6 eggs

225g plain flour

75g self-raising flour

160ml buttermilk (available at dairy section of supermarkets)

30g butter, chopped into small cubes

1. Preheat oven to 160°C/140°C fan-forced. Grease a 24-cm round cake pan; line base and side with baking paper.

2. For the cinnamon topping : Combine sugar, flour and cinnamon in a small bowl; rub in butter. Set aside.

3. Beat butter, sugar and vanilla extract in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in sifted flours and buttermilk in two batches.

4. Spread mixture into prepared pan, sprinkle with the cinnamon topping; bake for about 1 hour and 10 mins or until cooked. Stand for 10 mins before turning onto a wire rack to cook.

TIP : Store eggs inside the fridge, and not in the fridge door. That way, eggs are not exposed to temperature drops every time the door is opened and stay fresh longer.

Calla Lily Recipes 食譜篇 - 經典牛肉漢堡包 (CLASSIC BEEF BURGER)

經典牛肉漢堡包 (CLASSIC BEEF BURGER)

Ingredients :-

2 tablespoons olive oil

1 large onion, sliced

4 burger buns, split into halves

4 slices cheddar cheese

4 iceberg lettuce leaves, shredded

2 small ripe tomatoes

225g can sliced beetroot, drained

Tomato sauce, to serve

Beef Patties

¾ cup fresh breadcrumbs (see tip)

2 tablespoons fresh milk

500g minced beef (buy minced beef with a little fat)

1 medium-sized onion, coarsely grated

2 tablespoons chopped parsley (optional)

2 tablespoons tomato sauce

1 tablespoon Worcestershire sauce

1. To prepare beef patties, place breadcrumbs in a bowl; add milk. Add beef, onion, parsley and sauces. Season with salt and pepper if you want. Use your hands to mix until well combined.

2. Divide the mixture into 4 even portions and shape each portion into a patty about 10cm in diameter and about 2cm thick.

3. Heat half the oil in a large non-stick frying pan over medium fire. When hot, cook the onion for 8 mins or until softened. Remove from pan and set aside. Heat remaining oil and add the beef patties and cook for 5 mins each side, or until just cooked through. Meanwhile, preheat grill on high. Place the burger buns, cut-side up, on an oven tray and grill for 1 to 2 mins. Or toast buns in an oven toaster for 3 mins or until golden brown. Set aside.

4. To serve, place a cheese slice over each patty, and place pan under preheated grill or oven toaster for 2 mins, or until cheese melts. Top bottom halves of buns with lettuce, tomato, beetroot, beef patties, tomato sauce and cooked onions. Cover with bun tops.

TIP : Cheese slices are ideal for burgers.

Calla Lily Recipes 食譜篇 - 燒雞翅膀 (BARBEQUE CHICKEN WINGS)

燒雞翅膀 (BARBEQUE CHICKEN WINGS)

Ingredients :-

500-600gm chicken wings - wash and drain dry

Marinade

40gm (4 tablespoons) hoisin sauce

20gm (2 tablespoons) ginger marinade

½ teaspoon salt

Dash of black pepper

1. Marinade chicken wings for at least 2 hours.

2. Barbeque or grill chicken wings for about 25 - 30 minutes, depending on the fire; keep turning the wings till cooked

Tips : 1) Microwave chicken wings for 5-8 minutes to shorten barbeque or grill time.

2) Barbeque chicken wings will taste more delicious if dipped in chilli sauce or tomato ketchup.



Note : Fire / charcoal must not be too hot.

Calla Lily Recipes 食譜篇 - 巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

Ingredients :-

1 box chocolate mud cake mixture (available at supermarkets)

150g frozen raspberries

For Chocolate Ganache (see tip)

½ cup (125ml) thickened cream

200g dark eating chocolate, chopped

1. Preheat the oven to 180°C. Line a 16-hole (1/3 cup/80ml) muffin pan with foil or cupcake paper cases.

2. Follow the instructions on the box and prepare the chocolate mud cake. Fold in the raspberries.

3. Divide cake mixture among cupcake cases (approximately 2 tablespoons each).

4. Bake for about 40 mins. Transfer cupcakes to a wire rack to cool.

5. For Chocolate Granache : Bring cream to the boil in a small saucepan; pour cover chocolate in a small bowl. Stir until chocolate is melted and smooth. Stand for about 5 mins or until ganache is of a spread able consistency.

6. Spread Chocolate Ganache gently over the cupcakes.

TIP : Ganache is a french term referring to a smooth mixture of chopped chocolate and heavy cream.

Calla Lily Recipes 食譜篇 - BRIYANI 印度飯 (BRIYANI GAM)

BRIYANI 印度飯 (BRIYANI GAM)

Ingredients :-

1 can evaporated filled milk

1.2kg chicken, cut into 12 pieces

1 box briyani masala mix

2-3 tablespoon chili powder

5 Bombay onions, sliced thinly

30g ginger, shredded finely

6 ripe tomatoes, diced

6 green chilies, sliced

8 hardboiled eggs

4 potatoes boiled and sliced into wedges

A bunch of coriander leaves, chopped finely

Rice Ingredients :-

4 cardamoms

1 cinnamon stick

4 cups water

4 cups basmati rice, washed

½ cup fried crispy shallots

½ evaporated filled milk

1. Heat 5 tablespoon of oil, sauté onions and ginger till fragrant. Add in tomatoes and stir-fry till tomatoes are soft, then add in briyani masala mix, chili powder and chicken pieces. Fry chicken till well coated with masala.

2. Add in water to cover chicken and cook it for 15 minutes over medium fire. Stir in ½ a can of evaporated filled milk and continue to cook until chicken is tender. Season with salt.

3. Heat 2 tablespoons ghee, fry cardamom and cinnamon stick till fragrant. Remove it to a rice cooker; add in rice, evaporated filled milk and water to cook rice.

4. To assemble briyani gam, place a layer of rice onto a deep casserole, followed with potatoes and cover it with chicken pieces and sauce, some chopped coriander, then another layer of rice, chicken pieces and hardboiled eggs. Finish off by sprinkling some chopped coriander and shallots over it.

Calla Lily Recipes 食譜篇 - 蒸咖啡糕點 (STEAM COFFEE MARBLE TALAM)

蒸咖啡糕點 (STEAM COFFEE MARBLE TALAM)

Ingredients :-

(A) For batter, mix well and leave aside for ½ hour :

140g plain flour

60g cornflour

30g hoen kwe flour

400ml eveporated creamer

350ml box coconut milk or fresh thick coconut milk

150ml water

1 teaspoon alkaline water

(B) For sugar syrup, boil together and leave to cool :

220 g caster sugar

300ml water

(C) Mix together :

2 teaspoon coffee emulco

1 teaspoon good quality coffee essence

some extra coffee emulco for the top

1. Combine the batter mixture with sugar syrup. Sieve the mixture with a fine sieve. Divide mixture into two portions.

2. Add C mixture to one portion to get a brown batter. For the white portion add in 1 teaspoon salt and mix well.

3. Prepare steamer. Lightly grease a 20cm square pan and warm it in the steamer before pouring ½ the amount of brown sugar. Steam for 5 minutes over high heat.

4. Remove cover, wipe off water from cover and pour in ½ the amount of white mixture over it. Steam for 5 minutes covered. Repeat process for the remaining batter.

5. For the top layer, spoon a few pea size coffee emulco, gently use a bamboo skewer and draw swirls to make marble design.

6. Steam mixture for another 25 minutes over medium heat. Remove and leave it cool fully before cutting it.

Calla Lily Recipes 食譜篇 - 美人球 (BELLE OF THE BALL)

美人球 (BELLE OF THE BALL)

Ingredients :-

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

25cm-round prepared cake board

Sticky pan

Cake

2 x 340g packets butter cake mix

2 tablespoons milk

1/3 cup (80ml) water

1 cup (220g) caster sugar

1 teaspoon gelatine

2 tablespoons water, extra

250g butter, softened

White food colouring, optional

Decorations

Barbie doll in bride dress

2 tablespoons silver cachous

35 large oval silver cachous (if not available, use round cachous instead)

2 small white feathers (for hair)

White ribbon (to tie around waist)

1. Preheat oven to 180°C (160°C fan-forced). Greased pan well. Make cake mixes following cake directions. Pour the mixture into pan; bake for about 1 hour or until cooked. Stand cake in the pan for about 5 mins, then turn out onto wire rack to cook.

2. Combine milk, water and caster sugar in a small pan; stir over low heat (do not boil), until sugar dissolves. Sprinkle gelatine over extra water in a cup, add to pan; stir syrup until gelatine dissolves. Cool to room temperature.

3. Beat butter with an electric mixer until pale. Gradually beat in cooled syrup; beat until light and fluffy. Tint icing with white colouring, if using.

4. Trim base of the cake. Position it on the prepared board flat-side down; secure with a little icing. Use a long knife and spoon, to make a hole in the top of the cake to fit the doll.

5. Spread icing over cake. Using the picture as a guide, gently press silver decorations into icing. Use your finger or a palette knife to rough up icing in the front of the dress, to look like lace.

6. Attach feathers to doll's hair with sticky tape. Put her into the top of the cake. Tie ribbon around her waist to hide any gaps.

Calla Lily Recipes 食譜篇 - 島嶼女孩 (ISLAND GIRL)

島嶼女孩 (ISLAND GIRL)

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

2 x 12-hole (1 tablespoon/20ml) mini muffin pans

72 mini muffin paper cases

30cm-round prepared cake board

Cake

3 x 340g packets butter cake mix

85g packet lime jelly crystals

1¼ cups (100g) finely grated coconut, squeezed dry (or dessicated coconut)

125g butter, softened

1½ cups (240g) icing sugar mixture

2 tablespoons milk

Green food colouring

Decorations

Barbie doll with swimsuit

1/3 cup (75g) sugar

Yellow and orange food colouring

55 mini marshmallows

14 white marshmallows

1. Preheat oven to 180°C (160°C fan-forced). Grease cake pan well; line mini muffin pans with 24 of the paper cases.

2. Make two of the cake mixed following packet direction. Pour into pan and bake for 1 hour or until cooked. Stand cake in pan for 5 mins; then cool on wire rack.

3. Make remaining cake mix following packet direction. Drop 2 level teapsoons of mixture into each paper muffin case; bake for about 15 mins. Stand cakes in pans for 5 mins; turn out onto wire rack to cool. Repeat with remaining cake mixture, to make 72 cakes.

4. Meanwhile, make jelly following packet directions. Leave until slightly cool. Remove paper cases from small cakes. Dip cooled cakes into jelly, one at a time, then roll in coconut. Refrigerate for 30 minutes.

5. Beat butter with an electric mixer until pale. Gradully beat in half the sifted icing sugar, then milk, then remaining icing sugar. Use green food colouring to tint "butter cream" icing pale green; reserve 1 tablespoon of butter cream.

6. Trim the base of the large cake so it is level. Position cake on the prepared board, trimmed-side down; secure with a little icing. Use a long knife and spoon to make a hole in the top, to fit the doll.

7. Spread icing over the large cake. Using the picture as a guide, press a band of mini cakes firmly around the base of the "skirt". Do rows of mini cakes (serve any leftover cakes separately). Position doll into the cake.

8. Place half the sugar in a small plastic bag; rub in a few drops of yellow colouring. Repeat with remaining sugar, but use orange colouring.

9. To make "frangipani flowers", use clean kitchen scissors to cut mini marshmallows in half. Cut big marshmallows into thirds, crossways. Sprinkle half the cut marshmallows with the yellow sugar. Sprinkle the rest with the orange sugar.

10. Using the picture as a guide, position marshmallows "frangipani petals" around top of cake. Add real flowers, if using.

Cook's Note : You can make a lei for Barbie by threading tiny fresh flowers onto a sewing thread or fishing line. If marshmallow petals (and real flowers) do not stick easily into place, you can "glue" them in with a little icing.

Calla Lily Recipes 食譜篇 - 仙女公主 (FAIRY PRINCESS)

仙女公主 (FAIRY PRINCESS)

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

25cm-round prepared cake board

Craft glue

Cake

2 x 340g packets butter cake mix

125g butter, softened

2 cups (320g) icing sugar mixture, sifted

2½ tablespoons milk

Pink food colouring

Decorations

Barbie doll, with short lace skirt

Pink and purple sweets

1 tablespoon pink and silver cachous

11cm glitter butterfly

1 fairy wand

1. Preheat oven to 180°C (160°C fan-forced). Grease pan well.

2. Make both cake mixes following packet directions. Pour into the pan; bake for about 1 hour or until cooked. Stand the cake in pan for 5 mins; turn out onto a wire rack to cool.

3. Beat butter in a small bowl with an electric mixer until pale. Gradually beat in half the sifted icing sugar, then milk, then remaining icing sugar. Use food colouring to tint this "butter cream" icing pink. Reserve ½ cup.

4. Trim base of the cake so it is level. Position the cake on the prepared board with the flat, trimmed-side down; stick it in place with a little icing. Use a long knife and spoon to cut a hole in the top of the cake deep enough to fit the doll.

5. Spread pink icing over the cake. Using the picture as a guide, stick on pink and purple sweets. Fill in gaps with the silver cachous or silver balls.

6. Use a small piping bag with a small plain tube. Pipe dots on the skirt with the remaining icing.

7. Glue butterfly wings onto the back of the doll. Position doll into the top of the cake. Pull her skirt out, to cover any gaps between her body and the cake.

Cook's Notes : To decorate this cake, buy a 350g packet of gummies, 2 x 180g packets of Smarties or M&Ms, 3 x 100g packets of jelly beans, 45g packet of Ribena pastilles, 235g of small colourful candies, a 100g bag of Hershey's Kisses. Cachous are metallic balls used to decorate cakes and are available in the baking aisle of most supermarkets. Don't be afraid to use different candies, your options are endless!

Barbie Cake Essentials

Cake Pan - A dolly varden cake pan is a cone-shaped aluminium pan, the same shape as the skirt of the gown. Die-hard Barbie fans can order the pan from http://www.thebaytree.com.au/. or try the Wonder Mold Kit, available at Artisan Cake Craft (03-7880 3598). You can also use a stainless steel mixing bowl, or a Bundt cake pan, but the shape will not be as elegant.

Cake Board - We used ready-made silver foil-covered cake boards, available from craft stores and cake decorating suppliers. If you cover a board yourself, use foil or a grease-proof paper or fabric.

Decorations - Ensure all decorations, colourings and glitter are edible. Long-handled tweezers make it easy to apply tiny decorations to the cake. If using fresh flowers and ribbon, remove before cutting cake.