“Homemade” Macadamia Chocolates Are Definitely A Presentable Gift..

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INTRODUCTION

I have prepared these chocolates for my kids to bring back to hometown and gave to relatives as hand gifts. Not long after they arrived, my relative called and “ordered” another few more boxes of these macadamia chocolates. She is schedule to have a business visit to Singapore on early December and to save her trouble of finding the suitable presents, she had decided to order these homemade macadamia chocolates as hand gifts for her colleagues.

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What is so great about these chocolates, I have to be frank that there is nothing that great. It is just a bit of hard work of remoulding the chocolates and making it unique  and presentable as gifts. Preparation is definitely not difficult. It is the thoughts that counts. What I am sharing now is not really a recipe but some way of re-moulding the chocolate which in my humble opinion, make it presentable as hand gifts particularly during Christmas. Don’t forget, variations are many and packaging is of utmost importance.. Frankly speaking, I am not really satisfied with the packaging that I have as I am short of time to source the type of packaging that I want.

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WHAT IS REQUIRED

This is not really a recipe, variations are many and very much depends on individual taste buds. Therefore no detail quantity will be listed here.

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  • Some dark compound chocolate
  • Some white chocolate
  • Some nuts of your choice (I use chopped macadamia nuts because my chocolate mould is too small to accommodate whole nuts).
  • Chocolate mould.

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STEPS OF PREPARATION

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  • Heat the chocolates in the microwave oven for about 1-1.5 minutes. The timing very much depends on the temperature of the chocolate (from fridge vs. at room temperature) and power of your microwave oven. Stir slightly to ensure all are melted and become smooth.

  • Put the chocolates into two piping bags (one for dark chocolate and one for white chocolate). Cut  a hole at the tip of the piping bag and pipe the chocolates to in your desired pattern. It can be half white and half dark chocolate, or top is white chocolate and the bottom is dark chocolate. In between the chocolates, add some nuts of your choice.

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  • Chill the chocolate in the refrigerator for about 5 minutes and de mould the chocolate. How to de-mould will very much depends on the types of mould you have. As mine is very thin plastic mould, the de-moulding is extremely easy by bending the plastic mould.

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CONCLUSION

Another gift ideas for your Christmas. Trust me, it is not the chocolate that counts. It is the thought and hard works that the recipient will appreciate. Don’t forget a presentable packaging. That will definitely your simple homemade chocolate into a classy and elegant gift.

Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .
 

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Four Seasons Blog Hop #27

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Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

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UPDATED POST ON 1-12-2014
 
When readers are reading this recipe, they will think that the cake will be very sweet. Today, I have decided to try a version which is less sugar, less butter and less eggs.
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My verdict is I still prefer the original recipe or recipe 1. But for those who are health conscious, you can always try recipe 2 (highlighted in red) and the cake is slightly drier, less dense and definitely not sweet.
 
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 INTRODUCTION

I came from Sarawak and Sarawak is famous for its layered cake or kek lapis. A Google about Sarawak Kek Lapis will give you all sorts of impressive kek lapis in terms of designs and colour. Kek Lapis is rather new in Sarawak and introduced by the Indonesians in late 1980’s. However, within these 30 over years, the kek lapis industry in Sarawak has transformed significantly. 

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Wikipedia even have an article on Sarawak kek lapis and it was written that:

“Kek Lapis Sarawak is a layered cake, traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, they are known as Kek Lapis Sarawak, Kek Lapis Modern Sarawak, Kek Sarawak or Kek Lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr,Christmas, Deepavali, birthdays and weddings. People in Malaysia practice an open house on festival day. A unique feature of Sarawak’s open houses is the modern layered cakes. Modern Sarawakian layered cakes were introduced to the people of Sarawak from Indonesia officially around 1988.The Indonesian version has been known since the Dutch colonial era; its most famous varieties are the Lapis Legit, a spice-flavoured multi layered cake, and Lapis Surabaya. In 2011, the history of Sarawak layered cakes once again change by a new generation (Sarawakian) of innovative natural layer cakes evangelist named Kek Lapis Qalas Qalas. By introducing modern design and traditional layer, coupled with new flavours which inspired from home-made inspiration, each layer is tastefully interlaced with various natural flavours in between the original recipe, modern taste and knowledge from their ancestor.” (Source: http://en.wikipedia.org/wiki/Kek_Lapis_Sarawak)

Besides the appearance, home made kek lapis have a lot of other flavours. Other than the lapis legit (original layered cake) and the common one like prune and cheese kek lapis, there are very innovative flavours like chocolate peppermint, almond milk, strawberry, fresh yam flavoured, cheese flavoured, hawthorn candy layered cake etc. etc. etc.… So in the last 30 years, we have been exposed to various types of kek lapis and during Chinese New Years,  it is very common that a  household have 4-5 types of kek lapis to serve its visiting guests.

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The recipes of Sarawak lapis are many and varies in terms of number of eggs/egg yolks used, method of preparation (egg separation method vs. creaming, steaming vs. baking), flavours and etc.

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Though I have many recipes with me, however, I am reluctant to take a step to prepare them due to its large quantity of egg yolks needed. I continue searching and I stumbled across this Horlicks lapis that uses only 10 whole eggs. Immediately when I saw the word Horlicks, it caught my attention. Horlicks lapis is definitely not new to me. In fact, my favourite lapis is Coffee Horlicks flavour where one layer is Horlicks and another layer is coffee flavoured. For those who are not familiar with Horlicks, it is a type of breakfast malt drinks. You can substitute with cocoa powder if you prefer.

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Well, for those who are new to Sarawak lapis, the texture of this lapis is slightly different from the light fluffy type of lapis. It is rich, dense, soft and moist. It is not difficult to “visualize” the texture if you analysed the ingredients. One can of condensed milk in any cake will make it dense. Don’t worry, it is not overly sweet as less sugar have been used. It flows down the throat and it is extremely creamy and buttery. The beauty of this lapis is it uses 10 whole eggs as compared to those that uses 20 egg yolks and ovalette.

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WHAT IS REQUIRED

Recipe adapted from : Kek Lapis Horlicks

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Recipe 1 (original version)

  • 240 grams of plain flour
  • 200 grams of Horlicks
  • 180 grams of castor sugar or brown sugar (sugar reduced)
  • 385 grams of butter
  • 10 whole eggs
  • 1 can of condensed milk (about 380-400 gram)

Recipe 2 (healthier version)

  • 200 grams of plain flour
  • 200 grams of Horlicks
  • 100 grams of castor sugar or brown sugar (sugar reduced)
  • 350 grams of butter
  • 8 whole eggs
  • 1 can of condensed milk (about 380-400 gram)

Others

  • A ladle
  • One fondant icing smoother

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STEPS OF PREPARATION

  • Preheat the oven to 200 degree Celsius.

  • Grease a 9” x 9” square tin.

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  • Cream the butter and sugar until light and pale. Add in one egg at a time and ensure that the egg and butter mixture are well mixed.

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  • Add in the condensed milk, use the machines to slightly stir it. Sift in flour and Horlicks and stir until well mixed.

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  • Heat the greased baking tin for about 1 minutes and turn the oven to top grill mode. Put 2 ladles of batter in the tin and ensure that it is equally distributed in the tin. Bake for 5-6 minutes until the surface start to turn brownish. Take out and use the fondant icing smoother to roughly press again the cake (to ensure that it is flat). If you note of some bubbling, use a toothpick to poke the hole and let the trapped air escape.

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  • Put another 2 ladles of batter, bake until brown and press it slightly. Repeat the same procedures until all the batters are finished. After all the batter have finished, for the last layer, reduce the oven to 160 degree Celsius and resume to the “top heat and bottom heat” mode, bake for additional 10-15 minutes. Cooled completely before cutting. Keep in refrigerator for up to at least 2 weeks.

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CONCLUSION

If you like moist dense cake, this lapis is for you. It is not difficult to make but a bit laborious. However, the hard work is worth the wait. I will possibly share another  post on the traditional lapis legit where egg separation method are used for the preparation. You can then see that the texture of the cake will be slightly different.

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It brought fond memories when I cut and ate the cake. I have been cutting this type of cakes for donkey years during the first day of Chinese New Year. Putting them in nice serving plate waiting to serve visiting guests. This cake is also a celebration cake during Christmas in Sarawak. May be you want to try making one to serve your guest?

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Hope you like the post today. Cheers and have a nice day.

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Another Copycat? – Mexicana Wrap With Fried Chicken

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INTRODUCTION

Last weekend, I brought my kids to one of the exhibitions in Singapore. While I am waiting for my wife and mother in laws to finish shopping, we are really bored and we settled down at Texas Fried Chicken to have some snacks. The restaurant is promoting some Mexicana Wrap. I ordered one set comprising a drink, a cup of mash potatoes and a Mexicana fried chicken wrap that cost me SGD6.20.  While I am having my snacks, it suddenly reminded me that I have some soft tortillas in the refrigerator. I have therefore decided to replicate what I have eaten and shared with readers. That was our dinner the next night. As my kids went for holiday, I am more than happy to prepare the spicy version of the fried chicken for the Mexicana wrap.

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Preparation is rather easy as I bought the ready made tortilla from Singapore supermarkets. In recent years, it is very easy to get hold of “bread” originated from other countries such as French Loaf, Mexican tortillas, Indian’s nan, pita and chapatti etc.. I bought a packet of 8 super soft wheat tortillas for SGD3.80 cents. As for the sauce, of course, I wouldn’t know the exact recipe of what I have eaten but I have prepared some sauces that are Asian friendly and pretty closed to what I ate.

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WHAT IS REQUIRED

Servings: 3-4 adults

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For chicken marinating and deep frying

  • 3 drumsticks meat – debone and cut into strips
  • 1 egg
  • Fresh milk – adequate quantity of fresh milk to cover the chicken
  • Tabasco sauce (optional and depends on personal preference – I have used 3 tablespoons)
  • Plain flour – adequate quantity of flour to coat the chicken fillets
  • 2 tablespoons of black pepper
  • 1 tablespoon of white pepper
  • 1 teaspoon of salt

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For making crispy tortilla strips (Optional)

  • 1 tortilla cut into thin strips

For making sauces

  • 4 tablespoons of mayonnaise
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of lemon juice
  • 1 teaspoon of black pepper
  • 1 tablespoon of Tabasco or other chilli sauces

For final assembly

  • Chicken strips (from above)
  • Tortilla strips (from above)
  • 3-4 soft tortillas
  • Some lettuces – slice into thin strips
  • Some tomatoes – slice into wedges
  • Some onions – chop into thin strips (not in picture)
  • Some breakfast cheese slice

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STEPS OF PREPARATION

Marinating and Deep Frying the Chicken

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  • In a big bowl, slightly whisk the milk, Tabasco (optional) and egg until combined. Add in the chicken drumsticks and marinate for at least 10-15 minutes.

  • In another big bowl or plastic containers, put together the plain flour, white pepper, black pepper, salt and other flavour enhancer (if desired). Use a spoon to mix the flour mixture thoroughly. Depending on your taste buds, if you like your chicken spicier/hotter, get ready another small bowl with additional Tabasco sauce.

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  • In a pan suitable for deep frying, heat about 5 cm of oil under high heat. The oil is considered as ready if bubbles start to emit from the wooden chopstick when placed in the hot oil.

  • Take a piece of the marinated chicken, dip in Tabasco sauce (optional), put it in the flour and coat it as evenly as possible. You can coat 2-3 times to have a thicker “flour skin”. Put in the hot oil and fried until the chicken is golden brown. You may want to consider lower the heat to medium if you are not fast enough to coat the chicken. Keep a close eye on the fried chicken. The process is rather fast because it is chicken strips. Repeat the same for all the chicken strips until finish. If there is not enough flour, just prepare additional flour. When ready, drain and place on a piece of oil absorbing paper. Set aside for later assembly.

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Preparing the tortilla strips

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  • Cut the tortilla into small strips. You can either deep fried your tortilla strips or oven baked the tortilla strips. For deep frying, it is rather fast and you have to watch out for the colour changes. If you oven baked, just put the strips in a mini oven, select medium heat and bake for 5 minutes. However, tortilla strips are optional and you can by pass this step if preferred. The main purpose is to provide a crunchy texture in the wrap.

Preparation of Sauces

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  • In a small bowl, place the mayonnaise, tomato sauce, lemon juice, Tabasco sauce and black pepper. Use a spoon or fork to whisk until well mixed and smooth.

Assembly of Mexicana Wrap

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  • Place a piece of tortilla on a plate. Spread with some sauce. Place a piece of the breakfast cheese slice. Put some tortilla strips, follow by some chopped lettuce and tomatoes.

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  • Place a piece of fried chicken followed by additional vegetables and sauces. Wrap around the chicken in a cone shape. If preferred served with additional chilli sauces.

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CONCLUSION

This is my replicate and I think the ingredients that may have not included are some melted cheeses and possibly mustard sauce. However, I am able to accept this as we preferred more Asian touch in our sauce selection. This is a delicious recipe but is nothing to shout about because variations are many. Remember, as  a home chef, you know your family’s taste buds better than anyone else. Feel free to change the recipe to impress your family. Possibly, some grilled teriyaki chicken with some home made tomato puree and additions of some green capsicum… Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (in the process of revamping and please bear with me) here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .
 

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How About Rolling Your Pancake?– The German Layered Cake–Baumkuchen Or Japanese Ring Pancake (日式戒指煎饼)

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Updated Post on 16-11-2014

Prepare some of these ring pancake for kids breakfast… Don’t usually prepare cute breakfast for kids and once in a blue moon….No changes in the recipe but I made it thinner… This pancake can be eaten plain or with your preferred cream… Remember don’t over fry your pancake as it will be hard and difficult to role..

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Preparation is the same as other pancake with an additional task of rolling and cutting the pancake. Do use your creativity to design a simple beautiful pancake.

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INTRODUCTION

It is such a coincidence that I came across Baumkuchen, the German layered cake when I was searching for the history of layered cake (kek lapis) a few months back. Kek lapis in Sarawak, Malaysia is very famous for its unique design and I do know that the cake were popularized in the late 1980’s introduced by Indonesians to Sarawak. Indonesians, under the colonization of Holland had its spiced layered cake (kek lapis lengit) for at least a century. The Dutch introduced this cake and subsequently “localized” the cake by additions of various local spices such as nutmeg and cinnamon. When I searched for layered cake, Google directed me to this Baumkuchen, the German’s meaning of a tree cake. When I looked at the picture, it is a ring cake like the Swiss roll and big machines with roller were used to produce the cake.

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A few weeks later, while I was shopping at Takashimaya shopping centre in Singapore, I was rather surprised that Baumkuchen was sold in Singapore and I have managed to take some pictures through the glass windows.

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I have totally no idea how to make such a cake at home until I stumbled upon a Japanese blog. It had a video that showed how to make the Baumkuchen and immediately, I have put down in my to do list. Today, I have decided to try what she had shared and I am pleased with the results. It is a simple yet delicious “pan” cake.

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As per Wikipedia,

“Baumkuchen is a kind of layered cake. It is a traditional dessert in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to “tree cake””

Baumkuchen is one of the most popular pastries in Japan, where it is called baumukūhen (バウムクーヘン?). It is a popular return present in Japan for wedding guests because of its typical ring shape. It was first introduced to Japan by the German Karl Joseph Wilhelm Juchheim. Juchheim was in the Chinese city of Tsingtao during World War I when Britain and Japan laid siege to Tsingtao. He and his wife were then interned at Okinawa. Juchheim started making and selling the traditional confection at a German exhibition in Hiroshima in 1919. After the war, he chose to remain in Japan. Continued success allowed him to move to Yokohama and open a bakery, but its destruction in the 1923 Great Kantō earthquake caused him to move his operations to Kobe, where he stayed until the end of World War II. Some years later, his wife returned to help a Japanese company open a chain of bakeries under the Juchheim name that further helped spread Baumkuchen’s popularity in Japan.” (Source: http://en.wikipedia.org/wiki/Baumkuchen)

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The original recipe requires a rectangular omelette pan (Tamagoyaki Nabe) which I do not have and I definitely will not buy one just for purposes of making this pancake. Therefore, I have used the normal round sauce pan. Of course the only difference is that the recovery rate is lower because of the round sides of the pancakes that you may have to cut off. Other than that, there is no difference.

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I have tried to create some visual effects on the Baumkuchen by incorporating strawberry and chocolate sauces to the batter. However, I found that the texture after adding such sauces are not as good as the plain Baumkuchen. Therefore, I will not share the recipe for these two variants. If you want, you can consider adding permitted food colouring gel and come out some nice design to impress your guests.

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WHAT IS REQUIRED

Recipe adapted from: Home Made German Layered Cake – Baumkuchen

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  • 100 grams of self raising flour
  • 50 grams of granulated sugar
  • 50 grams of fresh cream
  • 2 eggs
  • 2 tablespoons of cooking oil/melted butter
  • A few drops of vanilla essence
  • Some aluminium foils
  • Some cooking oil or non stick spray

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STEPS OF PREPARATION

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  • In a big whisking bowl, use a balloon whisk to whisk the eggs and sugar until well mixed. Add in fresh cream and cooking oil/melted butter, whisk until well mixed. Sift in the self raising flour and stir until smooth (no lumps).

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  • Wrap a few rounds of  aluminium  foil on a chopstick (or anything round and can withstand heat) to make the core tube. Grease the core tube and set aside.

  • In a flat frying pan (preferably non stick pan), put some cooking oil and heat under low heat. Put one ladle of batter to the pan, spread  as evenly as possible. When bubbles appear on the surface of batter, place the greased core tube and start rolling and let it sit in the pan for about 1 minutes or  has browned. Take the pancake out and set aside.

  • Put another ladle of batter and wait until bubbles start to surface. Put the first rolled pancake on top of the batter and start rolling again. Repeat the same procedures until all the batters have finished.  Let it cooled before cut into desired pieces.

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CONCLUSION

I am unsure whether what I have prepared taste the same as what is sold commercially. However, what I know is the taste of this recipe definitely to my liking and I will keep the recipe for party ideas. The taste is just a like a milky and buttery pancake.  If you like to make pancake, why not make a pancake of different designs. Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

 

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Having Oven Baked Ribs for Christmas Dinner? Tony Roma’s BBQ Baby Ribs Copycat

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INTRODUCTION

I don’t usually have Western meals, but one of the Western chains of restaurants that I like very much is Tony Roma’s Ribs, Steak and Seafood Restaurant, an American family restaurant chain world famous for its baby back ribs and other specialties like steaks, BBQ chicken & seafood. I first tasted its ribs 15 years ago in Shanghai when I worked as an expatriate in Shanghai. I loved its soft, tender and juicy ribs. While most Western restaurants serve steak in this part of the world, however, Tony Roma’s serves baby ribs that captures my heart . This is because I do not take any beef or lamb thus making my choice of Western cuisines rather limited.

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Christmas is approaching and I am looking at the Christmas order brochures distributed by the supermarkets. Besides hams, roast chickens, sausages etc., one of the common items is baked ribs. In Singapore, there are two types of baked ribs commonly sold, honey glazed baked ribs and black pepper baked ribs. Prices are about SGD30 per kilogram. I thought it might be a good idea to prepare our own ribs for the Christmas dinner and it can save at least half the cost. In addition, it can be tailored to meet the family’s taste buds.

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Before I search for the recipe, I do not place any hopes on finding one. When I searched, there are lots of recipes and I have selected one that uses oven to bake rather than barbecuing. Surprisingly, the recipe is very simple with minimal list of ingredients. I tried and I can assure that it is definitely a recipe keeper for big festivals, be it for Christmas or any important Chinese festivals such as Chinese New Years.

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WHAT IS REQUIRED

Recipe adapted from: Tony Roma’s Original Baby Back Ribs

Servings: 6-8 adults

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  • About 2 kilograms of pork baby ribs or prime ribs
  • 1 cup of white vinegar
  • 1 cup of tomato sauce
  • 1/2 cup of golden syrup
  • 2 teaspoons of white or brown sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of Tabasco pepper sauce (optional and not in picture above)
  • Few cloves or garlic and shallot

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STEPS OF PREPARATION

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  • Pound the garlics and shallots until fine (You can opt to use garlic powder). Place all the ingredients (except ribs) in a sauce pan and bring to boil. Once boiled, simmer it until the sauce has thickened. Rub it on the pork ribs as evenly as possible. Save a few tablespoons for brushing during the baking process.

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  • Marinate the ribs for at least 1/2 day. You can also marinate overnight in the fridge.

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  • Pre-heat your oven to 150 degree Celsius.

  • Get ready 4 pieces of aluminium foil big enough to wrap the ribs. Wrap the ribs as tight as possible. Bake in the oven for 2 hours. After 2 hours, open the aluminium foil and ensure that the meats have shrunk from the ribs by about 1 inches long. This will ensure that the meat are tender, juicy and fall off the bones.

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  • Without wrapping the ribs, rub the baked ribs with additional barbecue sauce (reserved above) and send back to the oven. Baked each sides for 3-4 minutes or until the ribs slightly dries up with small signs of charred sauce (but do not burn the ribs). Sliced the ribs in between the bones for serving. Best served with additional barbecue sauce.

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CONCLUSION

This is an extremely recipe which I will definitely keep for my other festivals. It suits the taste of Asian as there are no exotic herbs and seasonings used. It is sweet and slightly tangy in the meat. The meats were soft, fell off the bone and really melted in the mouth.. Hope you like the post today and do consider to prepare some baked ribs for your family in this Thanksgiving or Christmas 2013. Cheers.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .
 

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My Fruit Cake Is Snowing Heavily–Simple Presentable Fruit Cake With Royal Icing

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INTRODUCTION
 
This is my second post of fruit cake for Christmas 2013. The first post is on ‘TRADITIONAL BOILED FRUIT CAKE” that I have posted on early October 2013. In that post, I have followed strictly the traditional method of preparing the fruit cake but this post, I will share a quick and easy recipe with no prior preparation required.
 
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Most bakers will advise to prepare fruit cakes for Christmas as early as possible. Usually, readers will be advised to soak the fruits, bake and let the cake rest for 1-2 months before actual serving during Christmas. However, at times, you may not be able to fruit cake early and you can then consider this quick and easy fruit cake and the outcome is definitely acceptable. 
 
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This recipe is my own recipe and without reference to any other fruit cake recipe. It is an easy recipe adapted from the one number baking ratio theory and using “mix and bake” method, meaning hand mixing the dry and wet ingredients. No prior preparation is necessary and extra protection (water bath) is optional. However, if you prefer, you can still soak your fruit earlier at a time convenience to you. 
 
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WHAT IS REQUIRED
 
Servings: One 8” x  8 “ cake
 
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  • 350 grams of self raising flour
  • 250 grams of butter
  • 250 grams of soft brown sugar
  • 500 grams of mixed dried fruits (if preferred, soak in rum as early as you can)
  • 50 ml of alcohol (rum or brandy or whisky)
  • 5 eggs
  • 1.5 teaspoons of mixed spice or cinnamon powder+nutmeg powder
  • 0.5 teaspoon of baking soda

For Royal Icing

  • 3 egg whites
  • 3 teaspoons of lemon juice
  • 4 cups of icing sugar

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STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius and put a baking tray at the lowest rack with 1 cm of water in it (note that the baking is not done at the lowest rack but at the middle rack)

  • Line the baking tin with baking paper or lightly grease the baking tin.

  • Pour the alcohol into the dried mixed fruits (you can do it after you take your measurements or you can do it as early as you can). For this illustration, I have mixed the alcohol with the fruits immediately after I took my measurements.

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  • Melt the butter in the microwave (about 1 minute). In a whisking bowl, lightly beat your eggs, add in the cooled melted butter and whisk well.
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  • In another bowl, sift your self raising flour, baking soda and mixed spice. Add in the brown sugar, mix and make a well in the centre. Pour the cooled butter and egg mixture into the well. Use a spatula to mix well. Add in the mixed fruit and ensure that it is well mixed.
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  • Transfer to the baking tin. Bake in the oven at middle rack at 180 degree Celsius for the first 20 minutes. After 20 minutes, down the oven temperature to 150 degree Celsius and continue to bake for another 45 minutes to 60 minutes. Use a skewer to insert into the cake CENTRE and ensure that it comes out clean. LET THE CAKE REST FOR AT LEAST 3-4 HOURS BEFORE actual decoration of the cake. I let this cake rest overnight before I decorated the cake.

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Special Notes

  • As fruit cake is a dense cake, you may have to constantly check the readiness of the cake at the last 10-15 minutes of the baking process. If your skewer comes out unclean after the prescribed baking time, don’t worry, as the baking temperature is rather low, continue your baking until the skewer inserted comes out clean.  Insert the skewer at various positions particularly at the centre to counter ensure the readiness of the cake.

  • If you note that there are slight burnt on the top of the cakes, use something to cover the top of the cake. If you prefer, add about 1 cm tall of water to the baking tray place one rack lower than the baking rack. (e.g if you bake at rack No. 3 from the bottom, place a baking tray with 1 cm of water on rack No.2 from the bottom before your baking starts to conserve moisture of the cake). In this illustration, I have put some water in the baking tray but it is optional.

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Preparation Of Royal Icing
 
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  • Beat the egg whites until soft peak. Gradually add in the icing sugar. Add lemon juice after all the icing sugar has been added. If the royal icing is too runny, add in extra icing sugar until you reach the firm/stiff peak or desired consistency. Cover with damp cloth or clingy wrap to prevent icing from drying out.

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Decorating The Cake

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  • Spread the icing on the entire cake as evenly as possible. Use the flat spatula or knife to work on icing into fluffy peaks all over the cake. LEAVE CAKE FOR 2-3 HOURS to allow the icing to harden. If you preferred, you can add some colour gel to create some visual effect.

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  • After the icing have hardened, position your desired ornaments on top of the cake. Keep your cake in the refrigerator for about 2-3 weeks.

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CONCLUSION

Isn’t this is a very simple fruit cake and I can assure that the taste wouldn’t not be compromised much at all. Putting some royal icing make it have a traditional or noble look and transforming this simple cake into an elegant occasion cake..  Hope you like the post today. Cheers and have a nice day.

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