What did you cook today?

[Janny]

hi belachan
i think you can use the bundt form & tube cake mould. or else maybe you can line the side of your tin with baking paper higher than the tin itself? i have seen this done for muffin, but haven't tried it with this cheesecake.

personally, i think if you bake quite a bit it would be a good idea to get a 8-inch baking tin. i used to have a 9-inch tin (bought very very cheaply at Reject Shop ;D) - but i got disappointed a few times to see my cake not so tall. so finally i got myself an 8-inch. i might get a nother one so i can bake those sponge cakes sandwiched together with cream because i have no confidence in cutting a cake into two equal rounds

[Belachan]

Thanks Janny for your reply. I think I will try the tube pan wrap with alumininum foil first before I go and purchase another pan. I got too many cake pans now.

[Janny]

chop chop belacan...
if you use aluminium foil, don't you have to grease it so that it won't stick? i was thinking of baking paper, the non-stick kind.

also, if you line tube pan you might have to line the middle also (the protruding part) or it may over flow there.

[Belachan]

Oh no Janny, I meant to wrap the foil on the outside so that the water won't seep through when put in a water bath when baking. And since it's like a chiffon cake, I won't be greasing my non-stick tube pan so that the cake would rise. A layer of grease will prevent the chiffon cake from rising. Just not sure whether I should overturn the cake and let it cool hanging upside down so that the cake won't sink like a real chiffon cake (after baking)?

[Janny]

ahh ok, gotcha..
i didn't upturn the cake tin. however, i left the cake in the switched off oven for a while with the door slightly open, before i took it out. i read the recipe state to line the cake tin with parchment paper/baking paper. do you do that for your chiffon normally?

[Belachan]

For my chiffon cake, I don't line or grease my pan. I read that we are not supposed to do that so that the cake would rise and I have no problem in taking the cake out after. I just loosen the sides and bottom with a knife.

[Belachan]

For yesterday dinner I cooked,
(1) Oyster sauce cubed tofu with ground turkey, carrot and scallion (2) Stir-fried bean sprouts with sotong balls (3) Potato leaves in spicy shrimp paste sauce.

[Janny]

belachan
you potato leave dish sounds like something i would love to eat
i wonder if i can get potato leaves in the market, never saw them in supermarket though

[lilyng]

min

can you post kueh lapis recipe or comment on the one you made. belachan and me are trying to make one but i could not decide which recipe

[Belachan]

Janny, I got my potato leaves at a Vietnamese market. I have been wanting to eat this forever since I used to eat it at home all the times since my mom planted some in the backyard.

Yeah min, waiting for your reply.

[min]

Thanks Lilyng & Belachan, thanks for reminding me. I have forgotten all about it. I will post it now. ;D

[edith]

We had Guo Tie, Grilled Chicken WIngs and Mee Hoon Kueh for dinner last nite.

[Janny]

sounds like a feast, edith!
good on ya

[Belachan]

Edith, what is mee hoon kueh?

Going to cook okra in spicy shrimp paste and pork with chinese mushroom & wood ear fungus.

[edith]

Mee Hoon Kueh is like home make noodle. soup base: ikan ibils + soya bean + I used chicken stock.

Garnish with egg, fried ikan ibilis and baby chai sim.