Rolling out my first Swiss Roll after three failures!

I told you I will try to make my swiss roll tomorrow but I will be out flying off to celebrate my good friend's birthday in Singapore tomorrow so I have to make it today, to be in time for my entry to the Aspiring Bakers #9. I am so "kiasu", I don't want to miss the fun of the swiss rolling good times with all my wonderful blogger friends. LOL!


I finally use a sponge cake recipe to make my swiss roll. I did everything right and happily send the batter to the oven. After 5 minutes, I smell something burning. Oh my god!! it was my swiss roll burning in the oven. I rushed to take it out and the top is like charcoal! I was mad, I lost my cool! I stomped my feet and I was ready to throw in the towel. Then when I calm down and go back and look at my oven, I found out the cause of the burn. When my maid cleaned the oven this morning, she accidentally turned on the top grill button. GRRRR!!!  I almost want to blow my top!! 


That is no point scolding her because she is not even aware of it. OOOMMMMPH!!! It is your fault, check the settings before you start baking, learn from your mistake. Let go Quay Po, it is okay! GOOD ADVICE!!

After cleaning up the mess, I started all over again to make the batter. While the cake was baking in the oven, my heart was pumping a little faster. Then the cake was ready. I was so afraid to get it out from the baking paper but I did it. Next was to turn it over. I was worried I will tear the cake but I did it too with no accident.  I applied the kaya on the cake and stood back and looked at it.  I said to myself, “Quay Po, you have come this far, don’t mess up, only one more step to go, the rolling!”  Honestly, I was scared to roll and fail again. The biggest fear is fear itself and I have to overcome it to get my roll and no other choice right?  Like Chinese like to say, Die, Die lah, let’s do it! 

VOILA! I finally roll out my first "REAL" Swiss Roll! I know it is nothing to shout about compared to my dear friends’ visually appealing rolls but then, to me, it is a BIG deal after so many tries. I can now untie all my crossed fingers and clap my hands. My Quay Lo, poured me a glass of wine and asked me to sit back and relax. I can now enjoy the fruit of my hard labour, so to speak. Hey, but swiss roll does not go with wine! I don’t care, I just want to eat my swiss roll.  Want a piece?

Vanilla Kaya Swiss Roll
Swill roll recipe largely adapted from Nasi Lemak Lover with modification

Ingredients:

26g unsalted butter, melted

84g egg yolk (5 medium egg yolks)

26g caster sugar

1 tsp vanilla extract

126g egg white (4 medium egg whites)

80g caster sugar

47g cake flour, sifted

Kaya Filling Ingredients:

Largely adapted from Madam Kwan’s Kitchen with modification

10 Eggs

450 grams sugar

20 grams freshly pressed pandan juice

500 ml coconut milk

Method:

Beat the eggs and sugar together with a whisk, mix in the coconut milk and add in the pandan juice.  Next, fill the base unit of a double boiler with water and bring to a boil.  Add mixture into the top unit of the double boiler, stirring every 10 minutes until the mixture reaches into a smooth consistency.  This will take an hour. Cool and bottle up.  The kaya can be kept well up to two months in fridge.

Tip – to obtain a smooth consistency, use hand held blender to blend the kaya.

Method to make Swiss roll sponge:

Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color. Add vanilla extract into egg yolk mixture, stir well and set aside. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. Bake in preheated oven at 180C for around 13mins. When cake is done, remove from pan and place on a wire rack to cool.

Method to assemble Swiss roll:

Please see the video on my post My steamroller swiss roll turned layers butter cake.

I am submitting this recipe to Aspiring Baker #9 "Swiss rolling good times" hosted by Obessedly Invovled with Food.

My Blog is 1 year old and I am having hell of a rolling time.

Before I share with you my disappoinment, let me share with you my joy! My blog is one year old yesterday. I am amazed myself for being able to sustain one year blogging because I could not imagine I will have readers to want to read my posts. Like I have said before, I don't write good English nor I have any writing style, but I know I will always write from my heart. I am not shy to share my joy and my disappointments with you and be sincere in what I share. I am sure Quay Po Cooks is still here today because of all the encouraging words from you all.  Each and every comment and visit means a lot to me. I know many visited me but did not comment but I know you are there. Thanks for dropping by. I appreciate the love and support from all of you.  THANK YOU, THANK YOU VERY MUCH!  HUGZZ and LOVE to you all. 


My disappointment is self inflicted. It is the result of being stubborn not wanting to use the sponge cake recipe to make swiss roll. 

I had a lot of egg whites in my fridge and also some berries which I wanted to use up. I thought I could use them to make the swiss roll.  So, I found this meringue swill roll recipe and give it a try. The meringue sheet came out nice but then, the moment I roll it, it breaks.  Yes, another failure and I ended up with a wrapped meringue cake instead of swiss roll. My Quay Lo did not like the taste of this cake because he said it is too “eggy” for him and it is too heart"achy" for me because I failed again! My maid likes it and said it tasted good so I gave the whole cake to her after I photographed it. 

I am running out of time to send in my entry for the Apsiring Baker #9.  Tomorrow, I will give one more try and this time I HAVE to use the sponge cake recipe and keep all my fingers crossed! Looks like I am having hell of a rolling time this July trying to roll out a REAL swiss roll. Quay Po, don't give up, read this quote:

"You must do the things you think you cannot do."

by Eleanor Roosevelt

Meringue wrapped cake

Adapted from taste.com.au with modification

Ingredients:

5 egg whites, at room temperature

2/3 cup caster sugar

3 teaspoons cornflour

150g fresh blue berries

150g fresh strawberries

2/3 cup mascarpone cheese

2/3 cup thickened cream

Method:

Preheat oven to 190°C. Grease a 2cm-deep, 25cm x 38cm (base) baking tray. Line with baking paper, allowing a 2cm overhang at both long ends. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add 1/2 cup of sugar, 1 tablespoon at a time, beating after each addition until dissolved. Sift corn flour over egg mixture. Using a large metal spoon or spatula, fold corn flour into egg mixture to combine. Spread meringue over prepared tray. Bake for 12 minutes or until just firm and pale golden. Meanwhile, place a 40cm piece of baking paper on workbench. Sprinkle with remaining sugar. Carefully turn meringue onto paper. Remove lining from meringue. Allow meringue to cool.Place one-third of the berries in a bowl. Using a fork, roughly mash. Set aside. Whisk mascarpone and cream in a bowl until soft peaks form. Add mashed berries. Gently swirl through cream mixture. Spread berry mixture over meringue, leaving a 1cm border on all sides. Wrap the berry mixture with the meringue. Wrap baking paper around the cake and place, seam side down, on a tray. Refrigerate for 2 hours or until well chilled. Remove baking paper from cake. Torch the top of cake and top with berries. Slice and serve.

She is a GREAT FIND herself and priceless

There is brightness in her eyes. When you are near her, you can feel her energy. She always see a glass half full instead of half empty. She is a loving daughter, step mum and wife. She loves animals especially dogs. She is one of the kindest person I know. She know how to live life to the fullest. Who is she? Her name is Erin and she is my step-daughter. I feel blessed to have her in my life!

Two days ago, she launched her blog, “No Coupons Necessary” and wrote her first post, "Two Great Finds at a Great Price!" . I am proud to be her first follower and also the first person to comment on her post.  For those of you staying in California, USA, check it out, you will benefit from what she shares on her great finds at great prices! Click on the pic to go to her blog.

Since she is so far away, I can only celebrate her new blog by sending this dessert to her virtually and make it for her when I visit her next. Erin, welcome to the blogging community! Have fun and spread the joy!

Banana freeze with chocolate syrup and grated coconut

Ingredients:



3 sweet bananas, peeled and mashed roughly 

1/2 tsp lemon juice

A Pinch of Sea Salt


Freshly grated coconut enough to cover the surface.

Chocolate syrup

Method

:

Mix mashed banana with lemon juice and salt. Place mixture into your favorite dish and packed them tightly.  Freeze overnight.  Before serving, cover top with grated coconut and add chocolate syrup making your own design with it. Recommended to eat while it is still frozen.

Have you ever really love a woman?

Last night we were supposed to go to see my son’s band ROSEVELT to open the concert for INCUBUS at our National Stadium but we passed that to attend a good friend’s 40^th birthday party. We believe there will be many more opportunities to see ROSEVELT’s performance but there will not be another 40^th birthday for my good friend Andrea. Her husband, Brad threw a very well planned birthday party for her. It was a perfect birthday celebration attended by relatives and good friends.  

the invitation card

the venue

the guests

the food and drinks

the champagne and birthday cake

Look how happy Andrea was… how blessed she is to have a hubby who really know how to love his woman! This reminds me of the song from Byran Adams - "Have you ever really love a woman?"  I am sure Brad does and he has told his lovely wife, that she is wanted and she's the one and it is going to last forever. One more cheers for the loving couple!

We all had a wonderful time and both Quay Lo and I were very glad to be there to celebrate this happy occasion with Andrea and Brad! 

Now coming back to Rosevelt’s performance at the National Stadium opening for Incubus, here are photos which I would love to share with you all because YOU made this happen for them! 

Nick on the stage getting ready to perform

Rosevelt's fans

Awesome reviews about ROSEVELT's performance

I am indeed VERY PROUD of the boys!

My Steamroller Swiss Roll turned layered butter cake

I am sure most of us know that  the theme for this month’s Aspiring Bakers #9 calls for Swiss Rolls.  Well, as I have never made a swiss roll before and I wanted to join the fun. So the first thing I did was, goggled how to do it.  I was so thrilled to have found this wonderful video tutorial from master-pastry.com and thought by following the instructions, I can make the swiss roll but I was “TOO” clever. Instead of using a sponge cake recipe, I used my own butter cake recipe because my Quay Lo is not a big fan of sponge cake. My swiss roll came out like as if being run over by a steamroller! LOL! So to salvage the cake and to used up the balance of the butter cream frosting from making the patriotic cup cakes for the 4^th July, I turned my steamroller swiss roll into a layered raspberry jam butter cake with butter cream frosting. If I did not tell you that this cake was transformed from a failed swiss roll, would you know? 

For the butter cake recipe click the picture below.

Here is the video instruction on how to make a swiss roll. I am sure this is useful for those like me who have not made a swiss roll before and would like to try.

I have been rolling from blog to blog admiring and drooling over beautiful swiss rolls made by all my blogger friends. Due to that much rolling, now I get vertigo.  I hope when I attempt to make the swiss roll again with the sponge cake recipe, the result will be better and I will be in time to submit my entry to Aspiring Bakers #9 and join the party to enjoy the swiss rolling good times with the other fantastic and creative bakers. If you would like to see some examples of perfect and pretty swiss rolls, go check out my foodie friends' blogs, they are my inspiration!


1)  Green tea swiss roll - Sonia of Nasi Lemak Lover
2) Sakura roll cake - Alan of Travellingfoodies
3) Black sesame swiss roll - Lena of Frozen Wings
4) Rainbow swiss roll - Cathy of Cathy's Joy 


Now I am rolling off to go try again to make my swiss roll, Hopefully I will roll back soon with my version to share with you. Wish me LUCK!! LOL! Have a great weekend!

Baking with friends is chicken soup for my soul

A few weeks ago, my good friend Diana asked me if I would teach her to bake an apple pie because her hubby loves it.  I do not know if I am qualified to teach her but I would love to bake together with her. We set a date and I was so looking forward to the baking session. 

She has never attempted to make a pie crust from scratch before. This is the “first time” for both of us. The first time she made a pie crust from scratch and the first time I ever taught someone to bake an apple pie. That was a moment to treasure in our friendship.

Baking is just a hobby for me now but this is something  I know I can embrace when I get older and improve on it. It has brought me joy and I can see that it has brought joy to Diana too. The excitement and smile on her face made me feel estatic. The pies she baked came out perfect and taste very delicious. I am very proud of her!

Happy Baker at work:

Mrs. Davis's Apple Pie

Makes 2  four inch and 1 eight inch pies

Apple pie is the first western dessert that my Quay Lo taught me to bake. The recipe on the apple pie filling was passed down to him by his mum, whom I have not met before. He told me she was a great cook and baked fabulously. He missed her and all her food very much. How I wish she is still here so that I can get to know her better and learn all her recipes from her and document them. Here is a picture of my mother-in-law with all her grand-kids when they were little.  

The oldest grand child is my step daughter, Erin.

Filling Ingredients:

4  green apples (sliced)

1 tb fresh lemon juice (if apple is very sour, use less)

1/2 C sugar

1/2 C brown sugar

2 tb all-purpose flour  

1/2 ts ground cinnamon

1/4 ts ground nutmeg

1 ts vanilla extract

2 tb butter (for dotting on top of the filling)

Method to make the filling:

In a bowl, mix sliced apple with lemon juice, sugar, brown sugar, cinnamon, nutmeg and vanilla extract. Put over medium heat and cook apple till sugar all melted. Add flour and set aside.

Sweet Pastry Dough

largely adapted from The Academy of Pastry Arts, Malaysia

Ingredients for the pie crust:

500 g all purpose flour

300 g unsalted butter

5 g salt

125 g icing sugar

6 tbs ice water

Method of making the pie crust:

Combine flour, salt, and sugar in a large mixing bowl and mix well. Add butter and mixed well with flour.  Use fingers to break up the butter and till mixture have sandy tetxure. Gently shape into 6 discs, one bigger than the other, size depend on the pie plate or rings you use. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin in between two piece of cling wrap to a circle according to the size of the pie plate you used and about 1/8 of an inch thick. Carefully place loosely into pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a rolling pin or scrapper to trim off overhanging dough. Add filling to the pie and dot with butter. Roll out second disk of dough, as before. Cut out strips of about 1/4 inch to lay each strip of dough on the pie. Use the rolling pin or scrapper to trim off the over hanging strips and  and seal both ends by using your finger.

Bake in preheated 350°F oven for 35 to 45 minutes depending on the temperature of your oven. If the top gets to brown, cover with the aluminium foil with the shiny side up to bake till the dough is cooked an apple is soft but not mushy. 

My son's dream is realized but I am still dreaming

Everyone has a dream. My dream is to become a dancer but looks like this will remain a dream only. During my time as a teenager, my parents will never support this passion I have, especially my Dad.  He was very old school, no way he would support his daughter to become a dancer. In his mind, it is not a professional job, professional jobs are doctors, lawyers, engineers, etc. Teenagers now are luckier bunch, most parents are very supportive in their endeavors and adventures, don't you think so?


I love all kinds of dances from folk dance, social dance, ballroom, line dance, latin, hip hop, and even belly dancing. What about hip hop? Can I really do it at my age? Why not? Of course there are some acts that I should not try so as not to break my old bones but the answer is yes, I can do it. Same for belly dancing, the right isolating technique must be applied, if not, I may be isolating my bump from my boops permanently! So far so good, they are intact. LOL!

About 5 years ago, I attended a 2-days tribal belly dancing workshop conducted by the famous Sharon Kihara from USA. She is very beautiful, friendly and un-pretentious. I enjoyed her classes very much. At the end of the workshop, we got to see her perform live. Her dance moves are very sensuous. The control she had over her movement is unbelievable. Watch this video and you will understand what I am talking about. Even if you do not care about belly dancing, give this video clip a chance, you might discover a new genre of music that you might like. Of all the belly dancing music I have, I love this one the most. It sounds very mysterious and captivating.

After the course we were presented with a certificate of attendance. Here is a photo of Sharon and I. It was taken after she presented the Ceritificate of Attendance to me. This photo is not very clear because it was taken by my old mobile phone.... yes, silly me forgot to bring my camera on the last day. I value this picture taken with her because she is my belly dancing idol. Did you notice the tatoo on Sharon's hands and body? They are just artistically, knock-out beautiful! I won't dare to put a tattoo on my body because I am a "chicken"! I don't like the sound of the needle and I don't think I can stand the pain. I admire nice tatoo though. LOL!

When I was into belly dancing I was crazy over all the sexy and attractive glittering outfit and accessories. I have a whole wardrobe of outfits and accessories that I have not worn for three years now. Here are a few of my favorite sets. Aren't they beautiful?

The last time I performed a belly dance was at my high school classmate, Soo Har's wedding lunch. We had so much fun and my other classmates who were there enjoyed the brief choreography I had put together for her.

Dancing will always be a passion of mine. I feel peaceful, free and happy while nothing seems to bother me when I dance. I have not danced for a long time but I would love to start dancing again. Maybe someday, I will put on all the glittering outfits and accessories and dance again, "like no one is watching"!

I better stop dreaming and get back to food. Since I am talking about passion, I have this passionate recipe to share with you. It is something nice to go for if you feel hot and sweaty. Absolutely appropriate to have on crazy hot weathers like now. This is to be served cold so it is very refreshing. This makes a very impressive dessert to serve to your guests too and it taste delicious.

Lemon curd mousse with dragon fruit

Ingredients:

Lemon curd

1 cup whipped cream 1/4 cup sugar 1 1/2 cups lemon curd

1 dragon fruit, cut into bite size.

Method:

First prepare the lemon curd. Click here or on the photo to go to the recipe.

When the lemon curd is done, put aside. Put whipped cream in the mixing bowl and whisk until you see “soft peak”. Fold cream into the curd gradually. Gently fold it until well mixed. Spoon into your favorite glass ware, layering dragon fruit with mousse and have pieces of dragon fruit on top layer. This can be served right away, or refrigerated for up to 8 hours. Make sure to cover with cling wrap before putting in the fridge. As in mousse or most creamy puddings, the cling wrap should be touching the fruits and lemon curd evenly across the entire surface so as to avoid air exposure and any unwanted oxidation or formation of a "skin" on top. Serve very chilled.

YOU ALL ARE THE WINNERS!

This is to update you all that ROSEVELT is selected to open the concert for INCUBUS on 23rd July 2011 at The Stadium Negara (National Stadium), Kuala Lumpur, Malaysia.

Just before the competition starts, this video clip was broadcast on the big screen with Mike from INCUBUS thanking the top five bands and their Malaysian fans.. COOL! Click on the picture to see the video.

See what CHILL OUT said about the win! Click on the photo to go to read the article.

I found his video clip of ROSEVELT performing one of their original songs "Moment" after the announcement that they are the winner to share with you. Click on the photo to go to the link:

YOU ALL ARE THE WINNERS! Here are some great shots of them during the performance today. These photos are taken by our good friend, a famous photographer, John Ishii. (Click to check out his other awesome photos) or find out more about him here.

I cannot thank you all enough for helping to make Nick and his band mates's dream come true!

ROSEVELT will launching their New Album in August 2011.

Check out teasers of their songs here.

LOTS OF LOVE

from

Quay Po

ROSEVELT is one step nearer to their DREAM because of YOU!!

This is not a food post but a post to express my GRATITUDE to my family, friends, my facebook friends, my bloggers friends, both my readers (active and silent) who have voted for ROSEVELT.  I would also like thank those who does not have a facebook account, but have send their well wishes to ROSEVELT. THANKS A GAZILLION!


My Quay Lo too would like to thank you all.
Quote:
"A big THANK YOU to all of you that continuously have supported Nick's band, Rosevelt, in the recent two rounds of on line voting. The result of the effort is that Rosevelt goes into the final round holding a strong first place position. Now Incubus themselves must decide which band wiill open their Kuala Lumpur concert on July 23rd. Go to the Curve today (Sunday) at 2:30 pm when the top five hammer it some great alternative indy rock at the Laundtry Bar. The final decision will be made on July 22nd and announced at a press conference with Incubus. Thank you, thank you, thank you. No matter what happens now the, the fans, family, and friends of Rosevelt have spoken loud and clear, and shown our support for all of their hard work. ROCK ON ROSEVELT! http://www.roseveltband.com/

My Quay Lo was a pig in mud on his birthday

I started to celebrate my Quay Lo’s birthday 4 days ahead. Last Sunday, we celebrated with friends and family. I made Nasi Lemak for dinner and cream puff for dessert. We had a wonderful time together eating, chatting and laughing.

Nasi Lemak, Sambal sotong(cuttlefish), deep fried onions, tamarind prawns

french beens, deep fried ikan bilis(anchovies), kangkung, hard boiled eggs, sambal ikan bilis, cucumber

Rendang Chicken, toasted peanuts

I am sorry the photo quality is not so good because I used the point and shoot camera to take those photos. I did not want to make my guests wait for me to take pictures of the food before they eat.

Then on Monday, our good friends bought us lunch to celebrate again. I was too busy chatting and I enjoyed the dim sum so much that I completely forgot to take photos. My Quay Lo was very happy because he did not need to wait for me to take photos before he can start eating. LOL!

On Wednesday evening, just before twelve midnight, I surprised my Quay Lo with a Quay Po creation dessert. It was very delicious and if you would like to try making this, it is very simple. I topped the vanilla cream custard with roasted mini marshmallow and decorated it with sliced fresh apricot and a dollop of raspberry jam. I will call this "Quay Po's Delight". 

Then came his actual Birthday on Thursday, I made him a simple American Dinner. I served him grilled wagyu beef, baked potatoes, and endives salad with green goddess dressing. This salad is adapted from Jamie Oliver's recipe. I love the deep fried capers in the salad and the dressing is wonderful. This will be a regular salad in our diet for sure.

This is what my Quay Lo said about his birthday dinner

Quote:

“This is simple American fare...broiled steak, potatoes, pan juices deglazed, spiced, and reduced to a perfect consistency, a green salad, with a fresh homemade dressing...simple. However, not everyone can get the perfect balance in flavors, or know how the spot the perfect cut of meat, and know the perfect timing of the turn of the meat in the grill pan. Not everyone knows the nuances of flavors in green goddess dressings, ballanced against the slightly bitter taste of endive, so that the combination of flavors please the palate. Not everyone can do "simple". It involves a very subtle set of ingredients (this meal a good example). Simple, and subtle demand perfect preparation or it all flies out the window. My Quay Po can. Thanks my dear. A perfect dinner.”


What my Quay Lo said worth all the effort cooking the dinner for him. Looks like I am now stuck for sure being his cook for the rest of my life since I am totally addicted to his recognition and appreciation. LOL!

Dessert served was his favorite Orange Cake.  The recipe of the Orange Cake was adapted from Lena of Frozen wings with modification.  I frosted the cake with mascopone butter frosting.  It was a combination made from heaven.  The cake came out a little dry but the flavor was mouth watering worthy.  On hind sight, I should have taken the cake out of the oven five minutes earlier. When we ate the cake on the second day, it seemed more moist and taste even better.  I wonder why.

Orange Cake with mascarpone frosting

 

This is featured in Asian Food Channel (Official) Facebook page on 23 August 2012

Ingredients :

225g all purpose flour

150g sugar

3 eggs

125g butter, softened

90ml milk

2 1/2 tbs finely grated orange zest

11/2 tsp baking powder

1/4 tsp salt

Method:

Preheat oven to 350F/180C. Lightly grease a 8" square pan. Beat flour, sugar, eggs, butter, milk, orange zest, baking powder and salt in a large bowl with an electric mixer at low speed until well blended. Increase the mixer speed to medium and beat until pale and thick, about 3-4 minutes. Spoon the batter into the prepared pan and bake for about 25-30 minutes in my oven at 160C or until inserting the skewer into the center of the cake and come out clean.

Mascarpone butter frosting

Ingredients:

125g mascarpone

125g butter, softened

¼ tsp grated lemon zest

1 tbs lemon juice

2 tbs orange juice

175g icing sugar,

Method:

Sift the icing sugar, and set aside. Put the mascarpone, butter and lemon zest into a bowl and beat together. Add the icing sugar, about one-third at a time, working each addition in completely before adding the next, until you have a thick paste.  Add 1 tbs lemon juice and enough of orange juice to get the right consistency for the frosting. Spread the icing on the cake and decorate with orange slices.