Grilled Salmon with Mustard Cream Sauce

Grilled Salmon

2 medium size salmon fillets (with skin)

1 red onion - finely chopped

Zest & juice of 1 lemon

1 tsp paprika powder

Salt & pepper

2 tbsp olive oil

1. Rub the fillets with salt & pepper. Set aside.
2. In a small bowl, mix together chopped onion , lemon juice, lemon zest & paprika. Pour the mixture onto the fillets, rub it all over and set aside covered with plastic wrap for about 15 minutes. 
3. Start preparing the sauce while marinating the fish.
4. Heat the olive oil in a medium sized grill pan. Using medium heat, put the fillets skin side down and sear for about 2 minutes. Turn skin side up, and cook for another 2 minutes.
5. Transfer into the serving plate.
6. Spoon the mustard cream sauce on top of the fish and serve with potato chips, salad or spice rice.

Mustard Creamy Sauce

1 tsp mustard powder

1/4 cup chicken/vegetable broth

1/2 cup heavy cream

Salt & pepper

1. In a small saucepan over low heat, combine mustard powder and chicken broth. Let it boils for a minute.
2. Add the cream, and season with salt & pepper.
3. Stir and cook for about 2 minutes, until slightly thickened.

My March Babies

2007

 

How fast time flies...and it has been nearly 15 years since I became a mother. Being the eldest one, my son actually taught me a lot of things as there is and never will be a handbook or a manual of becoming a parents to your own children. Of course, there are books and websites or people experience that share the dos and the don'ts of parenthood but to me they are idealistic and only served as a guidelines for us as a parent. Your own children actually will give you first hand experience and like it or not they are reflecting who you really are. 

2010

 

Motherhood is a full-time job 24/7 365, the pay is not that much :) , no annual leave, but I'm loving it because I got to see these kids growing up in front of me and this month...these 2 grow another year older. I love you bunch!

 

2013

2009

This young lady is the third in the family. A very chatty little girl, imaginative and very funny. She was with me during my first semester doing my MBA, a very challenging 3 years for me...pregnant, nursing, exams, project papers, thesis...but it's all worth it. Because at the end of the day, a very tiring day...I got to see these smiles.

2011

2013

For this time of the year, she got 2 goldfish and 2 gourami fish for her birthday. Hope they will survive (the fish...) because the last time there was a mass murder of like....30 fish in our little pond courtesy of this young lady.

Mortgage Loan

source: Google

 

The housing developer where I booked a new property recently has 4 bank panels where we can apply for a mortgage loan i.e. The Native, The Bow, The Stripe and The Chain. After seeking some information from the experts in banking field (mostly my MBA classmates) and doing investigation (Mr Goog P.I) on my own, I applied for Islamic Mortgage Loan with Native, Stripe and Chain. Filling up forms for the 3 banks are quite easy...emailing supporting documents are also easy, you know things like your IC, bank statement, EPF etc. Seems quite okay. A few days later, my lawyer WhatsApp-ed me asking whether the officer of Native have mentioned that they can't process Islamic Loan for property under development. And I was like?? What?? No!!! So I'm kinda turned off already with the Native. And a couple of days later, the officer called me and explained...well, ok... and I said I won't proceed with the Native.

In another case with The Chain, officer Miss A was quite nice, she actually came down and see me in my office and explained on the process. So I'm quite happy with her service,  considering the BLR are all the same between the 3 banks so now it all came down to service. After she handing over the loan application to her credit department, a few calls were made to me asking some things like my hire purchase and ASB loans...so I obliged and provided the bank with the requested supporting documentation. She also asked me for an HR personnel contact for verification, which I also complied. The other day, I bumped into my HR personnel and she told me that the credit officer from The Chain called and asked her what does it mean by P.C.B in our salary slip. Is our huge GLC company with 28k staff the only one using that abbreviation in our payslip? Or is it a formality? I didn't get it....

The Stripe approved my loan without much hassles after 2 weeks. 

I called The Chain and ask them when are they going to approve the loan. The officer said, all application will have to go to their HQ and she wasn't sure how long the HQ will take to approve. Hmmmmm....

I have been a customer of the Stripe since I was fifteen years old and I'm very much satisfied with the services. Well,  as much as I want to try using other banks for this, I guessed I'm going to end up with The Stripe at last.

I haven't decided anything yet...

Yesterday afternoon, I received a text from the Native saying my land facility loan application has been approved! I'm stunned :) and confused. I think it is quite funny as well.

Inside kitchentinker's drawers

A must have list in kitchentinker's kitchen...

• Silicone scraper spatulas -  small, big, curvy, flat ...all kinds, multicolor
• Wooden spatulas
• Metal frosting spatulas (or palette knife)- small n big
• A silicone baloon whisk
• A stainless steel baloon whisk

• A wooden rolling pin
• Measuring cups - 2 sets
• Measuring spoons
• Microwaveable mixing bowls, beside the KA's stainless steel bowl
• A medium sized sifter
• One big silicone rolling mat
• 2 medium silicone baking mats

Love a kitchen full of colorful utensils...enticing, isn't it?

O' Cheesecake

Sometimes less is more.....

This cheesecake recipe is one basic recipe which is commonly can be found in most of the food blog or food network.  I couldn't recalled from which site that I took the original recipe, but it has been modified and stamped in my brain for more than 10 years.

I haven't baked it since moving to my current house. So I guessed it is about time...to bake it and to keep record of the recipe for my daughter S who loves it. If you ever feel the crave for it...this is for you.

Ingredients:

300gm digestive biscuits

90gm (3oz) unsalted butter - melted

500gm cream cheese

250gm sour cream

1/2 cup caster sugar

3 eggs, at room temperature

1 tbsp lemon juice

Zest of 1 lemon

1 tsp vanilla extract

Let's baking it:

1. Preheat the oven 160 degrees Celsius
2. Spray a 9 inch spring-form baking pan with vegetable oil and line it with a parchment paper. Wrap the outer baking tray with a double layer of heavy duty aluminum foil. Prepare and set aside one big roasting pan to serve as the water bath.
3. Put the biscuits in a heavy duty zip-lock plastic bag. Secure the zipper and smash the biscuits with a rolling pin until it resembles a very fine breadcrumbs. 
4. Put the biscuits in a large bowl, add the melted butter and mix well. Scrape them into the baking pan and using the back of a table spoon, press them evenly as possible.
5. Bake for about 8 minutes or until the edges are slightly browned.
6. In a mixing bowl of a stand mixer, combine and beat the cream cheese, sour cream and sugar at a medium speed until smooth. Add in the eggs one at a time, beating at a lower speed after each addition.
7. Add the juice, zest and vanilla and beat at a medium speed until fully incorporated.
8. Using a silicone spatula, scrape the batter into the half baked crust and set the pan into the roasting tray. Pour a very hot water into the roasting tray making sure it surrounds the baking pan for about 1 inch deep
9. Bake for 45 minutes, turning the pan halfway around in the oven and cover the cake loosely with aluminum foil after 35 minutes to keep the surface from browning. 
10. Remove the pan from the water bath and take out the aluminum foil and transfer it onto a wire rack with the baking pan still intact. Cool at room temp for 2 hours. 
11. Cover the baking pan with plastic wrap and refrigerate overnight.
12. Once the cake set and cool, it will be easier to unmold it and transfer to a cake stand. Top with blueberry, strawberry or cranberry topping. 

Or just indulge it plain... like I always love it most! Well, just like I said...sometimes less is more.

Have A Great Friday Morning!!!

Kitchentinker.com, a new beginning

Today marks a very important step in my blogging world.... I finally own a domain name. When I started blogging somewhere in 2009, I can't imagine that blogging can be this serious for me. I didn't really have any particular topic or theme to go with at the beginning. I just wanted to channel what I thought, what I like most, sharing the little knowledge that I gathered along the way, and most of all keeping in touch with my family and friends. Then, later I used this space as a place where I can share those tested and proven recipes, some are of course my children's favorite. At least, when they all have grown up and live by their own, they will have somewhere to refer to and can do on their own wherever they  are. Now, I am trying my best to update this blog at least once a week or twice if I have more time ( and more energy too).

This blog has never meant to be a food blog but somehow it has slowly become one as baking is the top of my list of the things that I do loved most.  I have been baking since I became a mother to my now 14 year old son. When it comes to baking, cake is my most favorite...cut out cookies are my least favorite. Anything in between, I'm always willing to try. During my early baking experience, I spent lots of time searching the recipes from the Net and tried them all. Some are ok, some are not...well, some people are sincere in sharing their recipes, and some are not. But, I did learn a lot...and I do sincerely share it.

In the early 2000s, I started purchasing cookbooks. My first, very well used and also have very much worn out cookbook is Nigella Lawson's How to Be a Domestic Goddess. Most of the recipes are very simple and very suitable for early and amateur bakers. I still have it and use it until now.

Jamie Oliver also writes good and simple cookbooks. I have his Jamie's Dinner, Jamie's Kitchen & Food Revolution among others. The Roasted Chicken & Onion gravy recipes were adapted from Jamie's Dinners.

For my children especially my son who has the interest (probably potential too) in food and cooking, I bought the basic baking books such as La Sur Table's The Art & Soul of Baking by Cindy Mushet and Williams Sonoma Baking Essentials.

For a very detail, step by step and more challenging baking experiment, I have Rose's Heavenly Cakes and The Bread Bible. It is very well narrated, very detailed processes and procedures, has a very good tips and tricks for bakers that really want to enhance their baking skills, further improved their knowledge and unleashed their potential.

Talking about cooking and baking utensils, make my head spinning! Can't get enough of them...err..who can? It is like a disease or a plague when it comes to this topic. I can't never manage my money when it comes to the cute little multi-color silicone spatula, or a heart shaped baking pan, or a very sleek souffle mould, or the red classy stoneware cake stand, well...the list goes on and on.. By the way, my husband bought me an icy-blue KitchenAid mixer somewhere in 2009...love the gift and the person who gave it :)

Till then...

Chocolate Tweed Angel Food Cake

I got plenty amount of egg whites in the refrigerator, leftovers from last week's tiramisu...where I took only the yolks. So, there is a recipe using only egg whites, Angel Food Cake. Despite the warning from Rose from Rose's Heavenly Cakes book about many people find the taste of the angel food cake is too sweet...I'm willing to give her recipe a try since she mentioned that the perfect solution is to spangle the batter with grated bitter chocolate(99% cacao chocolate). Since I still got 1 kg of the Manjari chocolate (64% cacao chocolate) and the expiry in very soon, I guessed I just used it instead...with lesser amount. I only used half 3/4 of the suggested amount of the bitter chocolate. The chocolate must first be chilled for about an hour, finely grate them and refrigerate until it is time to be used.

Chocolate Tweed Angel Food Cake

Ingredients:

300g caster sugar

100g cake flour, sifted

1/4 tsp salt

16 large egg whites, at room temperature

2 tsp cream of tartar

4 tsp vanilla extract

56g fine-quality unsweetened or 99% cacao chocolate, chilled, finely grated, regrigerated

The equipment:

1 10-inch (16 cups) 2-pc metal tube pan

Long necked soda bottle or botol kicap besar

The process:

1. Preheat oven to 175 degrees Celsius (165 on my oven)
2. In a small bowl, whisk half the sugar, the flour and salt until combined. Sift the remaining sugar onto another small bowl or a piece of baking sheet
3. In a bowl of stand mixer with whisk beater, beat the egg whites on medium speed until foamy. Add the cream of tartar, and beat at a medium speed until soft peaks form. Gradually beat in the sifted sugar and continue to beat on a medium high speed until very stiff peaks form when the beater is raised. Beat in the vanilla until combined.
4. Sift the flour mixture over the beaten egg whites (1/4 at a time) and fold it using a large silicone spatula. Add in the grated chocolate and mix until fully incorporated.
5. Scrape the batter into the prepared pan. Run a metal spatula or a knife through the batter to prevent air pockets and smooth the surface evenly. I don't think I did it right, my cake has a lots of air pockets! (see photo below)
6.  Bake at the center rack for 30-40 minutes or until golden brown and a wire cake tester inserted into the cake comes out clean.
7. Immediately invert the pan, placing the tube opening over the neck of the bottle, this will prevent the cake from sinking/collapsed. Cool completely for 1 1/2 hours.
8. Loosen the sides and of the pan with a long narrow spatula and remove the center core of the pan. Using the metal spatula or a thin knife, loosen the bottom of the pan. Invert the cake onto a flat plate. Allow the cake to sit for 1 hour before applying the Chocolate Spangled Whipped Cream.

Chocolate-Spangled Whipped Cream

2 cups whipping cream, cold

2 tbsp caster sugar

1 tsp vanilla extract

1 cup dark chocolate, 60%-62% cacao, chilled, finely grated, refrigerated

1/2 cup finely ground almonds (lightly toasted before grinding)

1. Combine cream & sugar in the bowl of a stand mixer and refrigerate for 15 minutes together with the whisk beater.
2. Whip the cream and sugar gradually raising from low speed to medium high until it thickens. Add the vanilla and whip until soft peaks form. Using a large silicone spatula fold in the chocolate and almonds and mix until fully combined.
3. Spread over the cool cake

Verdict:

The cake: Still too sweet for me!! I reckoned the amount of sugar should be reduced as well even though I have reduced the amount of the grated bittersweet chocolate. But I still think it will still be too sweet for me if using 99% cacao chocolate.

The frosting: It is so delicious!...I thought I just scrape off and eat the frosting only ! :)

Maple Pecan Squares

Maple & Pecan are best friends. It always great together. The earlier post on Maple Walnut Squares which I did because I do not have pecan within reach so I decided to substitute it with walnut...well, this weekend I finally baked it with the suggested ingredients...pecan! It is so delicious and I wouldn't substitute it with walnut..ever again! We just can't separate or substitute our best friends, right? Even when there are times that we need to say farewell to our best friends...InsyaAllah...we will find a way to catch up, even for just for a little while... :)

 

Ingredients:

Crust

1 1/4 (200g) cup all purpose flour

1/3 (75g) firmly packed brown sugar

1/4 tsp salt

1/2 (125g) cup cold unsalted butter, chopped

Filling

6 tbsp (90 g) butter

1/3 cup (105 g) pure maple syrup

2/3 (155 g) firmly packed brown sugar

1/3 cup (80 ml) heavy /double cream

2 cups (250 g) coarsely chopped pecans

1. Preheat the oven to 180 degree Celsius and line a 9 inch square baking pan with heavy duty aluminum foil. Let the foil extend up the sides of the pan. Spray the foil with vegetable oil.
2. In large mixing bowl, combine flour, sugar and salt, stir until blended. Fold in the butter and mix until it resembles fine breadcrumbs.
3. Press the crumb mixture into the bottom of the prepared pan. Bake the crust for 12-17 minutes until edges are lightly browned.
4. In a saucepan over medium heat, combine and stir together the butter, maple syrup and sugar until the butter melts and sugar dissolves.
5. Bring to a boil and continue to let it boil for 1 minutes.
6. Remove from the heat and stir in the cream. Fold in the nuts and pour the filling over the crust. Spread evenly.
7. Bake for 25 minutes or until the filling is set when you give the pan a gentle shake.
8. Let cool completely for about 1 1/2 hours before lifting up the liner from the baking pan.
9. Cut it into 25 small or 16 medium squares.

Oatmeal Energy Bars

Kids will never in a million years...love rolled oats. At least for most of the kids that know...my kids, my nieces, my nephews, grandkids (I'm not that old by the way)...so how to get them to eat oat? Put them in the things that they do love to eat. Oatmeal chocolate chips cookies for example? Yeah...but it kinda a cliche, don't you think. My kids love this energy bars...it has lots rolled oats, rice krispies, nuts, sunflower seeds and of course I have to put a little bit chocolate chips in it...just to make it more appealing for the kids..urmm adults too :) .

Ingredients:
1/2 cup unsalted butter
1/2 cup honey
1/4 cup brown sugar
2 cups rolled oat
2 cups rice krispies
1/2 cup sunflower seeds
1/2 cup melon seeds
1/4 cup sesame seeds
1/4 cups dessicated coconut
1/4 cup chocolate chips

Bake it alright!:

1. Preheat oven to 175Cel, spray an 8x8 baking tray with vegetable oil
2. In a small saucepan over a medium heat, melt the butter, honey & brown sugar - or you can just put them in the microwave and heat until the ingredients fully melted.
3. In a big mixing bowl combine all the dry ingredients except the chocolate chips.
4. Fold in the butter mixture into the dry ingredients and stir until combine. Add the chocolate chips.
5. Scrape and fold the mixture into the prepared baking tray and using the back of a wooden spoon press it evenly as possible
6. Bake for 15 mins, cool for about one hour at room temperature and and refrigerate about 30 minutes before slicing them up.

Tiramisu

Tiramisu is a cold no-bake dessert so when you are too lazy to turn on the oven to bake, but you still want (need) to put on some weight (on your body obviously) so why don't we just mix, whisk and whip...and tadaaaa!! Normally I use my Canon DSLR but today I'm using my new Sony Alpha Nex 6, haven't got the hang of it so all my photos are kinda over exposed, probably my metering is wrong. Just put them here so that I can see my progress in using this new camera. Still love the DSLR though.. :)

Ingredients:
8 large egg yolks, at room temperature
3/4 cup plus 2 tbsp (175g) caster sugar
1/4 cup grape juice - optional (original recipe using sweet marsala or dark rum)
2 cups freshly brewed instant coffe
2 tsp vanilla extract
2 cups (500g) mascarpone cheese
1 cup whipping cream
24 savoiardi biscuits or ladyfingers (you can substitute with pandan chiffon or american spongecake)
1 tbsp cocoa powder

Let's make it:

• Prepared a 13x9x2 inch baking pan or a medium casserole dish.
•  Chill a mixing bowl with whisk attachment in the refrigerator for 15 minutes.

Yolk Mixture

In a large round-bottomed glass bowl set over a saucepan of simmering water over a very low heat, whisk together the egg yolks, 1/4 cup plus 2 tbsp of the sugar and 3 tbsp grape juice. Whisk constantly until the mixture triples in volume and begin to thicken, about 3-5 minutes. Be careful not to overcook the yolks. 

Using a silicone spatula, scrape the mixture into a medium bowl, cover with plastic wrap and refrigerate for about 30 minutes or until completely cool.

Coffee Mixture

In another medium bowl, stir together 1/4 cup of instant coffee with 1 cup hot boiling water and 1/4 cup plus 2 tbsp sugar until the sugar dissolved. Pour 1 cup cold water and stir 1 tsp vanilla and the remaining 1 tbsp grape juice. Pour half the syrup into a shallow pan and reserve the other half for the second layer of ladyfingers.

Mascarpone Mixture

Using a handheld mixer or a stand mixer, beat mascarpone on low speed until creamy. Raise the speed slightly and gradually beat in the cooled egg yolk mixture until fully incorporated, scraping the sides of the bowl once or twice using a silicone spatula.

Whipped Cream Mixture

In the chilled mixing bowl, combine whipping cream and the remaining 2 tbsp sugar. Ship the cream on low speed and gradually raising the speed until the cream begins to thicken. Add remaining 1 tsp vanilla and whip until stiff peaks form when the beater is raised. With a large silicone spatula, fold the whipped cream into the mascarpone mixture. Mix well.

Compose the tiramisu

• Dip each ladyfinger very quickly in the coffe mixture in the shallow pan and set it at the bottom of the casserole dish one by one until it covers the whole dish.
• Add the reserved coffee syrup in the shallow pan for the second layer.
• Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. 
• Dip the remaining fingers into the syrup and arrange the second layer on top of the mascarpone mixture.
• Pour the remaining mascarpone over the second layer of ladyfingers and using a small silicone spatula, spread it evenly.
• Using a fine mesh trainer held over the tiramisu, sprinkle cocoa lightly over the surface. 
• Cover tightly with plastic wrap or casserole cover and refrigerate at least 6 hours or up to 3 days before serving...errrr....but I can only refrigerate for 4 hours, because it is so tempting!!!!! Who on earth will wait for 3 days to eat it!

Note: If can not find the ladyfingers in your local supermarket, you can substitute with pandan chiffon or american spongecake, cut them 1 inch thick, dip in the coffee syrup and arrange them at the bottom
of the pan as per above instruction.