Friday, January 30, 2015
Sunday, January 25, 2015
If you are unfamiliar with the word "sugee", there are alternatively spellings to this word which is ‘sugi’, ‘suji’, ‘sooji' or ‘soojee’. I further discovered that the word "suji" is actually Northern Indian and the origins of this recipe may have come from there.
This particular cake keeps very well in the freezer. You can also add in a bit of brandy for exra flavour but if you don't like the taste of liquor, you could add in a bit of orange zest instead.
Rich Sugee (Semolina) Cake
Recipe Adapted from Here
220g unsalted butter, softened slightly at room temperature
100g caster sugar
3 Tbsp milk
100g semolina (sugee) flour
3 whole eggs and 2 egg yolks
110g caster sugar
2 tsp vanilla essence
80g plain flour (all-purpose flour)
1 teaspoon baking powder1
1/4 teaspoon salt
120g ground almonds
50g finely chopped almonds (almond nibs)
1) Cream butter and 100g sugar in a mixer for about one minute at medium
high speed. With the mixer still on, add milk gradually, followed by the
semolina flour. Mix till combined. Switch off the mixer and let the mixture
stand for an hour. This allows the semolina to absorb moisture.
2) Preheat oven to 180°C. Lightly grease a rectangular tin of 7" x 9" or an 8" round pan on the bottom and sides. Line the bottom of the tin with parchment paper.
3) Beat eggs and egg yolks in a mixer till frothy. Add 110g sugar gradually
and beat at medium high speed for a full five minutes till pale-coloured. After that add in the essence and beat to combinine.
4) Sift flour, baking powder and salt. Add ground and chopped almonds. Mix
5) Add half the egg mixture to the butter mixture. Fold gently till almost
combined. Then add half the flour mixture to the butter mixture and fold.
Add remaining egg mixture and flour mixture alternately. Fold till all
ingredients are combined. Do not overmix.
6) Pour mixture into cake tin and smoothen the surface with a spatula.
7) Bake for 45 - 50 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 25 - 30 minutes, cover the top of the cake with aluminium
foil, then bake for another 20 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean. Allow the cake to cool for 10 minutes
at room temperature before removing it from the tin. Run a knife round the
side of the cake and overturn it onto a wire rack to cool.
• Milk adds richness and flavour to this cake. If not available, replace with
water but expect a slight loss in flavour.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture,
which helps the cake rise during baking.
• It is not necessary to toast the almonds before use in this recipe.
• Chopped almonds add flavour and some crunch to this cake. Do not omit.
• Buy ready ground almonds and chopped almonds to save time and effort.
• Plain flour gives the cake structure and should not be entirely replaced
with semolina flour.
• When folding the flour and egg mixture into the butter mixture, do not
overmix as this will result in a heavy and dense cake.
Monday, December 22, 2014
Saturday, November 15, 2014
Friday, July 11, 2014
5 slices galangal
5 cloves garlic
40 dried chillies, soaked
5 fresh chillies, seeds removed
1/2 cup oil
1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tsp belacan granules
2 stalks lemon grass, lightly smashed
4 pieces tamarind skin (asam gelugor)
3 tbsp preserved chopped radish (choi poh)
50g dried prawns, pounded
1 1/2 coconut, grated to get 12 cups coconut milk
5 kaffir lime leaves
1 kg mackerel (ikan kembong)
1 to 2 tsp salt
1 kg fresh thick rice noodles or laksa noodles
2 tsp salt or to taste
2 tsp ikan bilis stock granules
1 tsp chicken stock granules
1 tbsp sugar or to taste
1 to 2 tbsp Nampla (fish sauce)
1 cucumber, soft centre and seeds discarded, then skinned and shredded
250g beansprouts, tails removed, scalded
1/2 pineapple, sliced and cut into thin strips
2 big onions, finely sliced
3 wild ginger buds (bunga kantan), finely sliced
2 red chillies, seeds removed, sliced
6 sprigs mint leaves
7 small limes, halved
Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.
Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.
Add (C), lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.
[To serve: ]Put laksa noodles in serving bowls. Garnish with beansprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.
Thursday, July 10, 2014
Malones Irish Restaurant
Friday, June 27, 2014
Well, this is salivating. If I passes by, I will peep left to check the numbers of chicken left and black haired heads at the restaurant during lunch time.
Its 'full house" daily, starts from 11.00am while chicks left concept, about 200 birds per day where I asked the helper and he shyly answered.
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