Chocolate Cupcakes

I tried this recipe after watching "The Neelys" on Food Network Asia. After scribbling down the recipe, i went out, bought the ingredients and followed it through.

I'm submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. 

You can see the rest of the entries here!  

Ingredients:

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Salt

1 stick unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

1/4 cup whole milk, room temperature

1/4 cup coffee, room temperature

1 teaspoon vanilla extract

Method

1. Preheat the oven to 180 degrees C.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.

3. In a large bowl, beat the butter and the sugar together until light and fluffy.

4. Slowly beat in the eggs, 1 at a time.

5. Mix together the milk, coffee, and vanilla in a measuring cup. 

6. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.

7. Using an ice cream scoop, fill each cupcake liner 3/4 way full. 

8. Bake about 20 minutes. 

9. Remove the cupcakes from the oven to a wire rack and let cool.

10.Enjoy! 

Bulggogi Chicken Chop with Fettuccine in Alfredo Sauce

Ingredients

1 Chicken Chop, marinated in Korean Bulggogi sauce

1 Pkt Fettuccine

Alfredo Sauce

120g Butter, melted
1 Cup heavy cream, warmed
3/4 Cup freshly grated Parmesan cheese, or more if you want it thicker
Salt to taste
1/4 Tsp freshly ground pepper

Method

1. Pan fry chicken chop till done.

2. Cook Fettuccine in boiling water till required done-ness (11 mins for me)

3. Mix the Alfredo ingredients in a pan on low heat, throw in Fettuccine  when done.

4. Mix the sauce well with Fettuccine  and plate it with the chicken chop.

5. Enjoy!

Fry Red Snapper without Oil using HappyCall Pan

Ingredient

1 Red Snapper

Salt and Pepper

Method

1. Heat up HappyCall Pan on medium heat

2. Place fish into pan, cover and fry for 8 mins

3. Flip over and fry for another 4 mins.

4. Enjoy!

Red Snapper Fillet Fettuccine in Ragu Bolognese

Ingredients

2 Red Snapper Fillets

1 Pkt Fettuccine 

1 Lemon, cut into wedges

Pepper

Oil

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced
500g mince Beef,

500g mince pork

250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Season fillets with salt and pepper

2. Boil water in a pan, cook Fettuccine with pinch salt and few drops of oil

3. Meanwhile, pan fry fillets, skin down for 4 mins on medium heat and flip over and fry 1 min

4. Once Fettuccine is done, drain and mix with Ragu Bolognese (See below)

5. Plate Fettuccine and fillets, serve with lemon wedges

6. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 

2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3. Add the beef, pork, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. 

4. Add the tomato paste, milk, and wine and simmer for 1 hour.

5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.

Parsley Biscuits

Ingredients

2 Cups Plain Flour
1 Tbsp Baking powder
1 Tsp Salt
1 Tsp Sugar
113g unsalted Butter, diced
180ml Evaporated milk
1/2 cup chopped fresh Italian Parsley leaves
1 egg mixed with 1 tablespoon water

Method

1. Preheat the oven to 200 degrees C.

2. Combine the flour, baking powder, salt, and sugar in a bowl 

3. Add the butter and mix on low speed until the butter is the size of small lumps.

4. Add the evaporated milk and mix until just mixed.

5. Add the parsley and mix until just combined.

6. Dump the dough out on a well-floured table top and knead lightly into a rectangle 3/4-inch thick. 

7. Cut out rounds with mouth of a glass and place on a baking tray lined with baking paper. 

8. Brush the biscuits with the egg wash.

9. Bake for 21 minutes, until the tops are browned and the insides are firm. 

10. Enjoy!

Boneless Chicken Drumstick with Mayo-Egg Yolk Sauce using HappyCall Pan

Ingredients

2 Boneless Chicken Drumsticks

Pinch of Salt and Pepper

Dash of Cooking wine

1 Egg Yolk

1 Tbsp Mayo

1 Tbsp Oil

10 Cherry tomatoes, halved

Method

1. Marinade Chicken with Pinch of Salt and Pepper and Dash of Cooking wine for 1 hour

2. Heat up the Happycall Pan with 1 Tbsp Oil on low heat

3. Lay Chicken skin down and cover the pan.

4. In the meantime, mix egg yolk and mayo with pinch of pepper well

5. Once you see steam from the outlet, the chicken is ready.

6. Serve with cherry tomatoes and drizzle sauce over the chicken

7. Enjoy!

Tofu with mince meat and egg

Ingredient

2 Eggs, beaten

1 Egg Tofu

200g Mince Meat

2 Tbsp Oyster Sauce

4 Tsp Light Soy

Pepper to taste

Cooking Oil

Method

1. Slice egg tofu to 1 cm thickness and deep fry them. Set aside when golden brown.

2. Heat cooking oil in wok, stir fry the mince meat

3. Once the meat is 80% cooked, drain the meat from the juices.

4. Re-introduce the meat back to the wok, add in oyster sauce and light soy and tofu

5. Pour in the eggs

6. Once eggs solidify, Remove from wok and season with pepper

7. Enjoy!