Kueh Bahulu

Posted by Yen on 21:29
I have long been trying to make kueh bahulu, and i have came across Sinner's blog mentioning about the mould that he got from Malaysia, and the kueh bahulu that he made was so appealing, it made me drool! I tried to look out for this mould in Singapore and finally found them in Poon Huat. ya- ba- da- ba- dooo!!

My first attempt was a failure as i had the wrong setting for my oven. :(  It tasted burnt and did not have the fluffness a kueh bahulu should have. But I was not fazed by this setback and started on a 2nd attempt. It was a success but as the mould was new, a bit of the kueh bahulu stuck onto it...... The kueh bahulu was soft and spongy, and was sweet instead of burnt. But unlike those kueh bahulus that I can find in stores, the exterior of mine did not had any crispy crust. Does anyone know the "secret" to make this crust?
Despite that, I am happy that I managed to make a kueh bahulu (although not very successful). My son loved it so much that he finished the whole container (0.0) 




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Chicken And Mushroom Baked Rice

Posted by Yen on 11:47
   
I have been looking for some bakeware in order to make my DD's favourite bake rice. It was so coincindence that i saw them in Marine Parade Central selling for $2 each. The bakeware came in green, orange, red and dark brown, i quicky grabbed them all.:b Besides that, i also bought 4 green ramekins which cost $2 each too. (save my trip to Daiso :)) 

I made my 1st baked rice with the receipe which i adapted from noobcook. It was simply delicious, my DD and DS gave a thumbs up and licked their plates clean! ha..ha..ha..(美人照镜!)

Receipe
Ingredients
(Serves 4-6)
- 1 1/2 cups uncooked rice
- Water to cook rice
- 5 garlic cloves
- 200g (white or brown) button mushrooms, sliced
- 200g chicken fillet, cubed
- 15g butter
- a few tablespoons mushroom soup (I use campbell)
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese (I use mild red cheddar)
- Salt & Pepper
- Parsley (garnishing)

Directions
1. Wash and rinse rice until water runs clear.
2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white.
3. Add the washed rice, salt and black (abt ¾ tsp salt) pepper to taste. Stir well.
4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
6. Smear some mushroom soup sauce (have to be more) on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
7. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley.



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