I Love.... Food!

The Parental Unit left for Penang during the long weekend. I was tasked to look after the home and my younger brother. So I took this opportunity to whip up some vegetarian fare. I started off baking my own rendition of Chai Coffee Cake. I then made the Spicy Potato and Vegetable Curry to go with rice (though I would advice readers to use brown rice for a healthier choice). I've also included the recipe of Cinnamon Roll in this entry.

Chai Coffee Cake

Ingredients

Topping:

1/3 cup sugar

1/3 cup molasses

3 tablespoon ground cinnamon

1/4 teaspoon salt

330g flour

115g butter, melted and cooled slightly

Cake:

400g flour

1 teaspoon baking powder

1/4 teaspoon salt

160g butter, room temperature

100g sugar

2 large eggs

1 1/2 tsp vanilla extract

2 tablespoon coffee powder

160g low-fat natural youghurt

Instructions

Preheat oven. Lightly greased the baking tin.

Making the Topping (i.e. Crumbs):

In a medium bowl, combine all topping ingredients except butter and mixed well.

Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.

Making the Cake:

In another medium bowl, mix together flour, baking powder and salt.

In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour, coffee powder and yoghurt in two or three additions. Once mixture is well-mixed, pour half the mixture into prepared pan. Sprinkle half of the crumbs. Then cover the crumb layer with the remaining cake mixture. Finish by topping the mixture evenly with the remaining crumbs.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack before slicing. Serve warm with yoghurt or ice-cream.

Spicy Potato and Vegetable Curry

Ingredients

2 potatoes, diced

Snow peas

Cherry Tomatoes

Frozen mixed vegetables

1 small onion, chopped finely

2 1/2 tablespoon curry powder

2 tablespoon Chili paste (blended dried chillies)

1 tablespoon garlic (blended)

yoghurt

salt

some water (already boiled)

Cooking Oil

Instructions

Mixed the curry powder with some water so that it becomes a thick mixture.

Heat the pan and a bit of oil. Place the onion in the pan and keep on stirring till fragrant and color changes to slightly brown.

Add in the thick curry mixture into the pan, together with the blended dried chili paste and garlic as well as salt. Stir till fragrant.

Add in some water and potatoes. Put on the lid of the pan and allow the potatoes to cook evenly. Keep watch and do pour in more water.

Once the potatoes seem almost cooked, add in the snow peas, cherry tomatoes and mixed vegetables. Stir and close lid. Again, add in more water when necessary.

When the dish is cooked, add in he yoghurt before switching off the stove.

Serve the dish together with either plain rice or brown rice. The curry will also taste good when eaten with prata.

Cinnamon Roll

Ingredients

The Bread Mixture:

400g Flour

1 teaspoon Yeast

1/2 teaspoon Salt

1 Egg

70g Butter

150ml Milk

100g castor sugar + Molasses

The Filling:

Cinnamon powder

Raisins

75g Molasses

Butter (room temperature and cut into small pieces)

*Adjust the amount of sugar, raisins and cinnamon powder according to your taste.

Instructions

Heat over. Prepare baking tin by brushing some oil around the tin.

Add in the mixture for the filling together and leave aside.

Melt butter in the milk. Make it lukewarm.

Add in salt, sugar and yeast to the flour.

Add in the milk mixture into the flour mixture. stir with butter knife.

pour mixture out into a wooden board and knead. Ensure sufficient flour while kneading to prevent mixture from sticking to the board.

Once done, leave the dough in a bowl and leave aside for 1 hour to prove. Dough will double in size.

Knock dough after 1 hour and knead again on the wooden board.

Roll out dough in a rectangular shape.

Spread the butter on the rectangular-shaped dough. Sprinkle the filling on the dough. Roll the dough closely.

Cut the rolled dough into smaller pieces and line them up (round side facing up) closely.

Allow to prove for a while before placing the baking tin into the oven to bake.

Bake for about 30-45mins or when the dough has turned golden brown.