Sunday, 23 August 2015

Dairy-free & Egg-free Chocolate Cake


I have to share this. Why? Because I think this recipe is super easy and even a dummy baker like me can have it right. I get the recipe from Milk Allergy Mom website and co-incidentally I don't have egg and milk to make cake on that day. So, here we go. A very delicious chocolate cake by me. 

Heat oven to 350F

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and or dairy-free margarine also works.  

1.5 c flour
1 c sugar
1/4 cup cocoa powder / Chocolate powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients by hand or with a mixer. Pour batter into greased pan or muffin cups. 

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly.

Chocolate Chip Cookies

Hello everyone,

I'm experimenting new Chocolate Chip Cookies recipe today from Epicurious. My housemate suggested to sell our cookies for International Deaf Week in Limkokwing University on September, so we try out this recipe as if it suitable with our international students taste bud. So, here is the recipe.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1 teaspoon batter for each cookie, arranging mounds 2 inches apart, on 2 baking sheets. Flatten mounds into 1.5-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Monday, 10 August 2015

Ginger Chicken Jook by Christine Gallary

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thights, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1inch) piece fresh ginger, skin on and sliced into 4 pieces
2 tsp kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
  1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

  2. Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Original Source of Recipe: