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Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! – Delishar

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I made this amazing crab bisque with The Alaska Guys‘s wild Alaskan Golden King Crab. I cannot rave enough about the quality of their seafood. Their wild caught salmon are all sashimi grade and does not have the fishy taste you get from farmed salmon. TAG carries 3 different types of salmon as mentioned in my previous post. TAG’s flagship store is now open for business! And to celebrate that, they would like to give Delishar’s readers a chance to win a S$68 in-store voucher! That would equate to about 1kg of Wild Alaskan Snow Crab, Wild Alaskan Salmon, or Wild Alaskan Cod! Please find details of the giveaway at the end of this post.

You can use it to make the salmon recipes shared on Delishar. Or redeem for some Alaskan Crab to make this delicious (I promise) dish that I’m about to share with you! The husband had 3 servings and was asking for more. The bisque was rich, has a deep intense flavour that was balanced out by the refreshing and sweet tasting chunky crab meat. This is a very hearty and comforting dish. I love the crunch of the sweet corn, and the smokiness of the bacon which added more depth to the dish. Serve it with some bread for a complete meal.

There is no need to reheat the crab legs prior as it will be reheated in the soup itself. Just thaw out the frozen Alaskan Crab, remove the shells using a pair of kitchen shears, and pull the meat apart into chunky pieces.

If you are around the area, don’t forget to drop by TAG’s store and take a look at their premium seafood selection.

You can find them at:

The Alaska Guys
201 Telok Kurau Road
#01-05 Kurau Court
(S) 423910

Tel: 8356-8944
[email protected]

Crab Bisque with Bacon and Corn

  • 3-4 slices of bacon
  • 1/2 med onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 1/4 cup white wine
  • 1-1/4 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1-1/2 tbsp butter
  • 1-1/2 tbsp plain flour
  • 1/2 cup heavy cream
  • 1/2 cup low fat milk
  • 1 cup cooked Alaskan Crab from TAG pulled apart into chunky pieces
  • 1/2 can of corn kernels
  • 1 stalk of spring onion chopped
  • 1/2 tbsp canola oil
  • Some chopped spring onions and crumbled bacon to garnish

  • Heat wok or non-stick soup pot on med high with canola oil.

  • Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)

  • In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.

  • Add wine and de-glaze pan.

  • Then add tomato paste, worcestershire sauce, and seasonings.

  • Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.

  • Add chicken stock, and allow to simmer for 8-10 minutes over med heat.

  • Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.

  • Return puree to soup pot.

  • Now prepare the roux. In a saucepan, melt butter.

  • When butter is bubbling, add flour, and allow to cook on low for 2 minutes.

  • Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.

  • Transfer roux mixture into puréed stock.

  • Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.

  • Lower heat to low, and allow to simmer for 8 minutes until soup thickens.

  • Garnish with chopped spring onion, and crumbled bacon.

  • Serve immediately.

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, Apr 3, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Due to the nature of this giveaway, it is open to Singapore entrants only. Terms & condition apply.

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Miso Cod with Asian Zoodles – Delishar

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Cod or Sablefish is one of my favourite fish. I honestly wouldn’t mind eating it every single day. This wild caught Alaskan Black Cod has an intensely rich buttery flavour with silky smooth meat that simply melts in your mouth. This fish is high in omega 3, fatty acids, EPA and DHA which are needed for brain and eye development, and a healthy heart. Plus, it is low in mercury! Great for growing children!

I love cod, but the cod that I usually get from our local market has a very strong stench of fishiness. My grandma taught me to rub salt on the fish and wash it off under running water to remove some of the fishy smell. Or to soak it in milk for 10-20 minutes. But I did not have to do any of that for the Black Cod I got from The Alaska Guys.

I’d think the difference is clear. Wild vs Farmed. The black cod is caught from the natural cold water of Alaska, compared to a fish farm with thousands of fish crammed into a pens that have a higher chance of parasite and disease growth. Pesticides and antibiotics will then be used to manage such situations. Besides that the food that the fish is feeding on makes a differences, natural vs chemically treated food.

I’d think that is one of the reason why there are such prominent differences between farmed black cos vs wild black cod. Although the same type of fish but taste and smell different. Well, not forgetting the price differences. You pay a premium for wild caught just like organic vegetables, but you know you are getting premium quality produce as well.

Try it and I promise you will taste the difference. 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.  

Start off by making your marinate.
In a saucepan over med low heat, bring sake and mirin to a simmer.
Add miso paste.

Whisk until smooth and lower heat to low.
Then add sugar.
Whisk until sauce thickens and sugar dissolved.
Remove from heat and allow to cool to room temp.

Prepare your cod fillets into individual portions.

When marinate is cool enough, pour over cod fillet.
Rub marinate all over fillet.
Leave it to marinate in chiller for 1-3 days.
When you are ready to bake, preheat oven to 200C.
Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
Bake at 200C on top rack for 10 minutes, or until cooked.

Here is how you make the dressing for the zoodles.
Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

Whisk until combined, then add your shredded / spiralized zucchini and carrot.
Toss to coat and serve with baked miso cod.

Zoodles with Asian Dressing

Delishar

  • 2 large zucchini shredded/spiralized
  • 1 medium carrot  shredded/spiralized
  • 2 tbsp rice vinegar
  • 1 garlic grated
  • 1 tbsp grated ginger
  • 1 tbsp soy
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 3 tbsp extra virgin olive oil/olive oil
  • 1 tbsp sugar sugar or honey
  • black pepper to taste
  • seaweed strips or toasted sesame seeds to garnish optional

  • Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

  • Whisk until combined, then add your shredded / spiralized zucchini and carrot.

  • Toss to coat and serve with baked miso cod.

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Chicken Noodle Soup (Pho Ga) – Delishar

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My husband will say, “This is my favourite! It is so nice, you should make more of this! Plus it is so healthy!”. I know I’m getting a big thank you kiss after he has his meal. The girls slurped down the broth in record timing too!

You know what, it is a healthy meal! I think the only not so healthy ingredient is the fried shallot, which you can omit of course. It was so easy to eat, and such a great meal to be serving on a rainy or cold evening!

Please do not omit the step of toasting the onion and ginger. It adds more depth to the soup base. I’d even suggest toasting all the other herbs like cloves, star anise, cinnamon, coriander, and cardamom. You can put all the herbs and spices directly into the pot, wrap it up in a cheese cloth, or do what I did. I both those little herb / tea bags and place all the spices in it so it’s easier for me to fish it out later. Serve it with rice vermicelli or rice noodle if you like something more substantial. I poured some of the prepared broth over the chicken to keep it moist while I cook the noodles.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.

Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion. Add chicken stock and bring to boil. Season with fish sauce and sugar To taste. Then lower heat to a simmer. Cover and simmer for 20 mins. You may want to blanch your chicken during this time.

Chicken Pho

Delishar

  • 2 small chicken breast
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger sliced in half length-wise
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 2 tsp sugar adjust to taste
  • 2 tbsp fish sauce or to taste
  • 1.5 L 6.5cups chicken stock (preferably low-sodium)
  • 1 cup bean sprouts to garnish
  • Lime wedges to garnish
  • Basil leaves to garnish
  • Chopped cilantro to garnish
  • Fried shallot to garnish
  • Sliced red chilli to garnish.
  • 4 servings of rice vermicelli / rice noodle

  • In a lightly greased pan, toast onion and ginger until charred on both sides.

  • Ginger should be softened.

  • Remove and set aside.

  • Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.

  • Then place all the spices into a herb baggie or tie it up in a cheese cloth.

  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.

  • Add chicken stock, and chicken, then bring to boil.

  • Season with fish sauce and sugar to taste.

  • Then lower heat to med-low.

  • Cover and simmer for 20 mins.

  • Remove chicken and shred or slice.

  • Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.

  • Prepare vermicelli / rice sticks as per package instructions.

  • Serve broth over noodles, chicken, and sprouts.

  • Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.

Bon appetit!!

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Steamed Pork with Salted Fish (鹹魚蒸肉餅) – Delishar

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 My late grandfather will be very proud of me. This is one of his favourite dish, and he makes it ever so often when he was still around. The smell of the pungent yet aromatic salted fish steaming over a seasoned pork patty evokes many fond memories of my grandfather. I make this whenever I’m feeling a little blue because it makes me feel safe, and it some how comforts me.

 

Watch me make this dish HERE, and share the story behind this dish that is so dear to my heart. I’m very honoured to be able to share this recipe with My Singapore Food, a project initiated by Ms Karen Nah to preserve 50 heritage recipes as part of a SG50 campaign. My Singapore Food is a very meaningful project as it not only document the 50 different recipes, but also the story behind each recipe. My experience with My Singapore Food was a really memorable one. The crew was awesome (Thank you production crew!! And of course Karen, someone fuelled by her passion for food, who works tirelessly to make this project possible), they were very professional, and they made me very comfortable during the filming. 

 

 

My auntie makes it a little differently, she likes to mince up the salted fish and mix it in together with the pork. I like to lay the whole piece of salted fish on top of the patty, so that the guest can take as much or as little as they desire. Although laid on top of the patty instead of mixing in together, the minced pork is still infused with the distinct flavours of the salted fish.

 

Rule of thumb is to use about 10%, the weight of your minced pork to salted fish. Example: 500g pork, use 50g salted fish. If you think the salted fish might be too salty, you can rub some sugar and on the preserved fish and steam it on it’s own for about 8 minutes prior to placing it on your pork patty and steaming again. This will help to balance out some of it’s saltiness. Serve with steamed white rice.

 

Don’t forget to take part in the current giveaway! Delishar is giving away a Mayer airfryer + baking tin! 

Steamed Pork with Salted Fish (鹹魚蒸肉餅)

Sharon of Delishar

  • Serves 4- 6
  • 50 g of salted fish rinsed (use the soft kind)
  • 500 g minced pork
  • 2 water chestnuts peeled & roughly minced (Green apple works too)
  • 1 inch thumb old ginger julienned
  • 1 tbsp soy sauce
  • 1 ½ tbsp shao xing wine
  • ½ tsp sugar
  • White pepper to taste
  • 2 tsp corn flour
  • 2 tsp sesame oil
  • Chopped Chinese parsley to garnish
  • Sliced red chilli to garnish optional

  • Get your steamer going on high.

  • In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.

  • Using a pair of chopstick, mix ingredients in one direction until well combined.

  • Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.

  • Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.

  • Spread ginger on top of salted fish, and meat.

  • Steam on high for 15 minutes or until cooked.

  • This depends on the thickness of your meat. My patty was about an inch in thickness.

  • Garnish with chopped chilli, and Chinese parsley.

  • Serve immediately.

 

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Marbled Ogura Cake – Delishar

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 “Mummy, I want you to make this black and white cake again and again and again?” That was what my fussy 4 year old told me in the morning. She absolutely loved this marbled ogura cake. After making my first Milo Ogura and Tri-flavoured Ogura, I’ve been yearning to make yet another ogura.

I love the softness and fluffy light texture of the ogura cake. I recently introduced this cake to a reader and she’s using it as her default cake base now. There’s really nothing to pick on for this cake, quite honestly. It is low in sugar, low in gluten, and does not use baking agent. You can even omit the cream of tartar if you wish to and it will still turn out nice. The cream of tartar was used to help stabilize the eggs. Be sure to use fresh eggs though.

Remember not to grease your pan as the batter needs to cling on to the sides of the pan to climb. Just line the bottom of your pan with baking paper so you can easily unmould the cake. If the top of your cake cracks, it means your oven is too hot. Try baking at a lower temperature for a longer period of time. Here is how I made my daughter’s new favourite cake.

Preheat oven to 160C.
Beat the egg whites together with cream of tar tar.

When whites turn foamy, slowly add in sugar while beating.

Until you get firm peaks.

In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
Then continue beating and drizzle in milk.
Mix salt into flour.
Mix well combined.

 

Add 1/3 of the meringue into your yolk batter. and fold it in.

Then fold in the rest of the meringue. Be sure not to deflate your batter.
I like to use a balloon whisk to fold.

Separate batter equally into 2 bowls.
Fold in vanilla extract in one batter.
And fold in chocolate emulco in another.

Layer your batter with 1/2 of vanilla batter in a lined but ungreased pan.

Then 1/2 batch of chocolate batter.
Top with vanilla again.

Add end with chocolate batter.
Give it a few taps on your kitchen top to get rid of large air bubbles.

Steam bake (wire rack above a tray of boiling water.)
Steam bake for 40 mins on 160C then 20 mins on 140C.
Until skewer comes out clean.

Invert immediately to cool for 5-10 minutes.
Then use a knife to release the cake from the sides of the pan.
Invert to unmould, and carefully peel off the baking paper.
Allow to cool completely before cutting.

Marbled Ogura Cake

Sharon of Delishar.com

Makes a 8 inch square pan

  • 6 large eggs separated
  • 1 whole egg
  • 65 g corn oil
  • 80 g fresh milk
  • 70 g sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp chocolate emulco
  • 65 g superfine flour sifted (also known as top flour / hk flour / super-lite flour)
  • 1/4 tsp cream of tar tar
  • 1/4 tsp salt

  • Preheat oven to 160C.

  • Beat the egg whites together with cream of tar tar.

  • When whites turn foamy, slowly add in sugar while beating.

  • Until you get firm peaks.

  • In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.

  • Then continue beating and drizzle in milk.

  • Mix salt into flour.

  • Sift in flour into yolk batter in 2-3 additions.

  • Mix well combined.

  • Add 1/3 of the meringue into your yolk batter. and fold it in.

  • Then fold in the rest of the meringue. Be sure not to deflate your batter.

  • I like to use a balloon whisk to fold.

  • Separate batter equally into 2 bowls.

  • Fold in vanilla extract in one batter.

  • And fold in chocolate emulco in another.

  • Layer your batter with 1/2 of vanilla batter in a lined but ungreased 8 inch pan

  • Then 1/2 batch of chocolate batter.

  • Top with vanilla again.

  • Add end with chocolate batter.

  • Give it a few taps on your kitchen top to get rid of large air bubbles.

  • Steam bake (wire rack above a tray of boiling water.)

  • Steam bake for 40 mins on 160C then 20 mins on 140C.

  • Until skewer comes out clean.

  • Invert immediately to cool for 5-10 minutes.

  • Then use a knife to release the cake from the sides of the pan.

  • Invert to unmould, and carefully peel off the baking paper.

  • Allow to cool completely before cutting.

Superfine flour is extra fine low-protein flour. It is not plain flour or self-raising flour or cake flour. This flour is extra fine / light /soft so it produces lighter, softer, and finer sponge cakes.
However, you can substitute substitute with cake four if you don’t want to purchase another bag of flour.

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Japanese Gyoza (Meat & Cabbage Dumplings) – Delishar

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After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

 

Mix all the ingredients for the filling together in a large bowl together with seasoning. 

 

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)

Delishar

Makes 40-45 dumplings.
Good for freezing.

Dumplings

  • 1 package of round dumpling wrappers
  • 280 g minced pork / chicken
  • 3 napa cabbage leaves minced
  • 1 spring onion chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 shiitake mushrooms finely diced
  • 1/2 tbsp sake / cooking wine
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • White pepper to taste

To cook (in 2 batches of 10-12 each)

  • 1-2 tbsp oil
  • 1/2 cup water

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Layu / chilli oil to taste  optional

  • Mix all the ingredients for the filling together in a large bowl together with seasoning.

  • Mix with a chopstick until well combined and mixture is sticky.

  • Spread about slightly more than a tbsp of filling in the center of the dumpling skin.

  • Dip finger in water and wet the circumference of the dumpling skin.

  • Start pleating. I like my pleats to meet in the middle as shown below.

  • Lay it out on a flat plate/tray.

  • You can freeze it now for cooking later on or cook it immediately.

  • To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

  • To cook immediately, heat 1 tbsp oil on med-high.

  • Add dumplings in pan, be sure that dumplings are not touching each other.

  • Pour in 1/4 cup of water and cover with a tight fitting lid.

  • This traps the moisture and allows the dumping to steam.

  • Allow to steam for 2-3 minutes, then remove lid.

  • Check that dumping skin is slightly translucent and meat is firm.

  • Allow water to completely evaporate and remove from heat.

  • Flip dumplings onto serving plate.

  • Continue cooking the other batch of dumplings.

  • Mix all the ingredients of dipping sauce in a saucer.

  • Serve dumplings with dipping sauce.

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs

 

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Swiss Meringue Buttercream and Naked Cakes Review – Delishar

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My youngest daughter just celebrated her 3rd birthday a month ago. It was a bitter-sweet occasion for me. On one hand, she is growing up happy and healthy, but on the other, she is no longer my little baby who only wants me to hold her all day and night. I’m probably going through ‘Last Baby Syndrome’.

When I asked Peighton what kind of cake she wants for her birthday, she replied, “Ermmm…May I please, I want a bear bear rainbow cake!”. In my head, I started planning… First quarter of the year is one of the busiest time for me at work. She will be celebrating her birthday on Tuesday at her childcare centre. On top of planning for that, I have to plan for one more cake the weekend before her birthday to celebrate with her lovely playmates living in our condo estate! I was pretty stressed up and overwhelmed because I had quite a lot of guidance planning and stuff I needed to do for work.

The collaboration with Naked Cakes was a true Godsend! The head baker, Chef Jane bakes these cakes from scratch and her baking background is nothing short of impressive. She graduated from one of the most prestigious culinary school, Le Cordon Bleu in Sydney. And during her time there, worked with many big names of the culinary world. Just last year, Chef Jane won the SCS competition with her amazing baking skills.

Naked Cakes sells everything you need to decorate your own cakes, from ganache, coloured fresh creams, toppers, sprinkles to fondants. They even have cake boxes, knives, and candles! You name it they probably have it! They bake the cakes for you, deliver it, and all you need to do is to decorate it. They even provide naked cupcakes and cookie doughs too! I love it that they have low sugar, dairy-free, and gluten-free options.

The best part of Naked Cakes is the after service they provide. There is a FOC service hotline to help you with your decorating / troubleshooting questions!

Naked Cakes came to my rescue by sending me a 10 inch rainbow cake to work with! My stress instantly vanished! LOL! I don’t have to buy 6 x 10inch pans to bake my rainbow layers! And imaging the prep work and wash up! Phew!

I always thought that it is such a waste covering up a beautiful rainbow cake with frosting, so I bear it all! And that made decorating the cake a breeze! I’ll show you how to build build this rainbow cake below.

Having tasted Jane’s bakes before, I knew whatever she has on the menu is going to be delicious! And I was right, because kids don’t lie when it comes to food. The rainbow cake was deliciously moist and not overly sweet! The children at Peighton’s childcare centre kept coming back for 2nd or 3rd servings! Even the adults find it hard to say no to a 2nd piece! This is one of the best cakes I’ve eaten, to be honest.

I got another premium chocolate cake from Naked Cakes and decorated it with Swiss Meringue Buttercream for her mini celebration with her playmates at our estate. The chocolate cake was dense, moist, decadent, rich, and very very delicious! The husband didn’t want to share the left over, and kept it all to himself. Definitely packed full of chocolate in each bite! The texture of the cake reminds me of chocolate mud cake. Here is the recipe for SMBC used to decorate this cake. You can use this recipe to frost the cakes/cupcakes or topping cream, like I did for the rainbow cake.

Swiss Meringue Buttercream 

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 454g unsalted butter, slightly firm (when pinched it should sink in but still be able to hold it’s shape) I used Anchor brand
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Place sugar and egg whites in a large heat proof bowl.

Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it. 

Whisk and whisk until the mixture comes to a temperature of 160F or 70C. 

Remove from heat and move mixture to stand mixer.

Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

When meringue is cooled, glossy, and formed firm peaks.
Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

Then add your salt and vanilla extract, beat until combined.

Although the cakes were already baked by Naked Cakes, there are still some work to be done. The cakes comes cling wrapped, and unleveled. So I have to level off the top of the cake, to have a straight and flat top.

Next I have to trim the sides of the cake as I’m going to be exposing them, we don’t want any uneven browned bits or shape do we? There is no need to trim the sides if you are covering the sides of the cake with frosting. Here, I improvised by using the base of my 9 inch cake pan and place it on top of the cake as a guide.

Then using a sharp knive to go around trimming the cake, using the tin base as a guide.

Then carefully removed the trimmed portion. You can save those bits to make cake pops!

One layer done! 5 more to go!

When you are done with each layer, wrap it up in cling wrap securely to so that the cake will not dry up. Skip this step if you are frosting and serving the cake the same day. I had to level and trim the cake the day before as I do not have time to do so the next day.

I stacked it up, then wrap it up all together with cling wrap again. And kept it in the fridge to chill.

The next day, I filled each layer with fresh cream using a round nozzle to distribute the icing, leaving at least 1/2 inch empty on the side.

Then smooth it with a off set spatula. Leaving about 1cm without filling on the circumference of the cake. I will explain more later.

Continued to fill and built the layers of the cake.

As you can see there are gaps in between layers, if the layers were filled to the brim then you will have to do a lot of cleaning up if the cream are pushed out to the sides of the cake when stacking.
To fill the gaps, I used a smaller round nozzle to fit into the gaps and filled the gaps with frosting.

Then I frosted the top and used an offset spatula to create some texture to make it look like clouds. You can use the back of a spoon too. Then I added the cake toppers when I un-boxed the cake at Peighton’s childcare centre. The happiness on her face and her gorgeous smile melted my heart! Thank you Naked Cake for making this possible!

Naked Cakes
E-store: http://nakedcakes.sg/
Email: [email protected]
Contact number: 9726-7922
FB Page: Naked-Cakes-Singapore

Disclaimer: The opinions voiced in this post was entirely my own. Naked Cakes sponsored Delishar with the cakes for review. No monetary compensation was given.  

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Stewed Pork Cabbage Rice (Rice Cooker) – Delishar

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 Don’t you just love one pot meals? Especially one where you don’t even have to stand around and wait for it to cook? The recipe I’m posting today is one of those meals. There is one short cut there, that is to use canned stewed pork.

This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.

Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.

Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂 

Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar

  • 2 cups rice rinsed
  • 1/2 cabbage chopped into small pieces (about 1-1/2 cups)
  • 2 cans of stewed pork chops bones and fats removed, gravy reserved
  • 3-4 shiitake mushrooms stems removed and diced
  • 2-3 cloves garlic smashed
  • 4-5 slices of old ginger
  • 1 tbsp dark soy
  • 1 tbsp light soy or to taste
  • 1/4 tsp sugar
  • White pepper to taste
  • 1/3 cup water or low sodium chicken stock
  • 1 tbsp butter optional
  • Coriander and sliced red chilli to garnish

  • Shred pork into smaller chucks

  • Add rice to rice cooker pot then add the 2 cans of reserved gravy

  • Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper

  • Give the rice a mix

  • Add stewed pork, mushrooms, garlic, ginger, and cabbage

  • Give it a stir and cook as per normal

  • Allow rice to sit for 5 minutes when done

  • Add butter and fluff up rice while mixing in the softened garlic

  • Season with more soy if needed

  • Remove ginger slices before serving

  • Garnish with coriander and chilli slices, and serve.

Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.

 

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Oreo Cream Cheese Brownies – Delishar

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Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies

Delishar

Makes a 8×8 pan

Brownie

  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract

  • Preheat oven to 175C.

  • Line pan with aluminium foil and lightly grease pan.

  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.

  • Allow to cool for 5-10 minute.

  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.

  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.

  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined

  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!

  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.

  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.

  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.

  • Bake for 30-35 minutes until top of the brownie is set.

  • Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!
Adapted from averiecooks

Bon appetit!!

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Spicy Szechuan Beef – Delishar

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I love the medley of flavours, colours, and textures of this simple stir-fry. The sweetness of the red pepper, crunchiness of the celery, and the lovely marinated tender beef, comes together and leaves you with a slight kick of good spicy numbness at the end with the Szechuan peppercorn. This dish beautifully compliments steamed fragrant Jasmine rice, and a light soup for a complete meal. This is more of a dry fried recipe, so there isn’t much sauce. But of course feel free to change it if you like something a little more saucy. 🙂

Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.

Heat pan on med high, and add peanut and sesame oil when pan is hot.
Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.

Add beef and stir fry until beef is almost cooked.

Add celery, carrot, and red pepper.
Stir fry for a minute.

Add spicy bean paste (doubanjiang), sugar, and a splash of water.
Stir fry until sauce is mixed through.
Serve garnished with some chopped spring onions.

Ingredients (Serves 3-4 as a side)

  • 230g beef strips
  • 1 tsp cornflour
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing wine / chinese cooking wine
  • White pepper to taste
  • 1/2 red pepper, cut into strips
  • 1 stalk celery, cut into bias slices
  • 1 small carrot, julienne
  • 2 dried chilli, rehydrated in hot water for 5-10 mins, then sliced
  • 2 cloves garlic, minced
  • 4 slices of old ginger
  • 1 tsp Szechuan peppercorn
  • 1 tbsp doubanjian / Spicy bean paste
  • 1/4 tsp sugar
  • Splash of water

Method:

  1. Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.
  2. Heat pan on med high, and add peanut and sesame oil when pan is hot.
  3. Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.
  4. Add beef and stir fry until beef is almost cooked.
  5. Add celery, carrot, and red pepper.
  6. Stir fry for a minute.
  7. Add spicy bean paste (doubanjiang), sugar, and a splash of water.
  8. Stir fry until sauce is mixed through. 
  9. Serve garnished with some chopped spring onions

Bon appetit!

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