Tuesday, July 9, 2013


Ady Greatsword Empire Kitchen Recipes ingin mengucapkan SELAMAT MENYAMBUT BULAN RAMADHAN AL-MUBARAK  kepada semua FB, follower,readers n visitors blog ni.. semoga perjalanan bulan ramadhan kita tahun ni lebih bermakna...
Jika hati seputih awan jangan biarkan ia mendung, jika hati seindah bulan hiasi dengan senyuman…….. 
   Marhaban ya Ramadhan……
 Selamat menunaikan ibadah puasa mohon maaf lahir dan bathin


Ady Greatsword Empire Kitchen Recipes,,

Thursday, July 4, 2013

Nagasaki Marble Cake

Marble Cake
250g Eggs (4 large eggs) at room temperature
80g Caster sugar
50g Honey
75g Milk
10g Cake emulsifier (SP)
55g Bread flor
90g Plain flour
a pinch of salt
50g Melted Butter
2tsp vanilla
2tsp Cocoa Powder
Preheat oven to 160C. 
Sieve bread flour, plain flour and salt together twice.
Whisk eggs and sugar at medium speed for about 8-10 minutes until batter is thick and creamy white.
While whisking the batter, at the same time add warm milk (microwave 30 seconds), honey and SP in a small bowl and stir mixtures till smooth with a hand whisk. (After mixing for a couple of minutes, I found the SP is not easily dissolved in the liquid, so I put the mixtures through a sieve to make sure the SP is thoroughly smooth)
Scrap bowl and switch machine to low speed, slowly add in the milk mixture, mix well. 
Then add in flour bit by bit (about one tablespoon at a time) until well combined.
Lastly add in melted butter and vanilla in two batches and mix well.
Take out half of the plain batter and drop it into the baking pan. Add the cocoa powder to the remaining batter and stir it.
Using your spatula, twirl the batter together using a figure-eight motion to mix the batter up to get that nice pretty marble design. Don’t overmix.
 Bake for 50-60 mins on middle rack of the oven or skewer inserted comes out clean. Take the baked cake out from oven.
Cover with a clean baking paper on top then with another baking pan. Turn upside down so that now the top surface become bottom. This is to get a real smooth surface. Cool slightly and wrap the cake nicely.
Store the warmed cake in the refrigerator overnight. This is to ensure the  cake has a moist texture. If you let it cool to room temperature before wrapping, it will end up a bit dry.
Trim the sides of the cake before serve.
Kitchen note: The batter should be thick enough to form soft peaks when you draw up your whisk. To test it, you can write a letter "O" on the surface of batter and it should stay there for few seconds. 

Happy Thursday, friends! What has made you smile this week?

Ady Greatsword Empire Kitchen Recipes,,

Wednesday, July 3, 2013

Kuih Chang /Savoury Rice Dumplings

Kuih Chang /Savoury Rice Dumplings

(make 30 pieces)
1 kg chicken , lamb or mutton - cut into bite size
50 pcs dried chestnuts (size uneven, soak and boil for 15 mins, remove membrane bits in slits)
30 salted duck egg yolks 
60 dried shitake mushrooms (soak in water to soften and trim the stem)
2 bulbs of garlic (finely chopped) 
150g dried shrimp (soak in water for 10 mins, roughly chopped)
1.5 kg glutinous rice (soak in water overnight, drain rice)
200ml cooking oil
Marinate  chicken , lamb or mutton  :
1. Add 3 tbsp sugar, 5 tbsp dark soy sauce, 5 tbsp light soy sauce, 5 tbsp five spice powder, 2 tbsp cajun seasoning and 1 tbsp  of pepper. Mix well and marinate overnight in fridge. 
1. To prepare filling: heat oil in wok, stir fry marinated  chicken , lamb or mutton  for 5 mins, add dried mushrooms and dried chestnuts. Add 150ml water and let it simmer for another 15 mins or untill the meat  is cook . Set aside. 

2. To prepare glutinous rice: add 200ml oil into the wok used in (1). Add garlic and dried shrimp, stir-fry until fragrant. Add glutinous rice, mix well.
Sufficient oil added will ensure the rice wouldn't stick on the bamboo leave later.
Add 4 tbsp light soy sauce and 4 tbsp dark soy sauce. (Depends on how dark and salty you want the rice dumpling to be)
3. To assemble: Overlap two pieces of bamboo leaves, make a cone shape and press in a spoonful of rice, top with filling, salted duck egg yolks and cover with rice again, spoon some gravy from the filling onto the rice, wrap up the rice dumplings and tie with grass strands. 

4. To Boil: Prepare a big pot of water, add 2 tbsp of salt, when water boiled, lower down the rice dumplings, boil for at least 1 hour. The water level has to be always above the rice dumplings. Take out the rice dumplings while it is done, dip dry the rice dumplings by hanging.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,