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Saturday, April 4, 2015

Red Velvet Raspberry Cupcakes with Cream Cheese Frosting Made from Scratch

Ingredients & Cooking Directions for Red Velvet Raspberry Cupcakes with Cream Cheese Frosting

Estimated Servings: 12 cupcakes

Step 1: Mix dry ingredients

1 1/4 cups cake flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Pour flour, cocoa powder, baking powder and salt into a sieve and sift them into a bowl. Next whisk the dry ingredients until well combined and then set them aside.

Step 2: Make red mixture

1/2 cup buttermilk
1 tablespoon raspberry purée
1 teaspoon liquid red food coloring

Pour the buttermilk, raspberry purée and red food color into a container and whisk them together until blended. Then set this mixture aside.

***To make the raspberry purée crush ½ cup of fresh raspberries through a sieve and use the liquid portion for this recipe and reserve the solid portion for a smoothie or other raspberry recipe.

Step 3: Bake cupcakes

1/4 cup soften unsalted butter
3/4 cup granulated white sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat your oven to 350 F. Then place the butter and sugar in a bowl and mix them up. Next, add the vanilla extract and egg to the butter sugar mixture and whisk until smooth and creamy.

Now add in the red liquid mixture alternating it with the dry ingredients and mix them until smooth. You want to repeat this alternating method for about 3-4 times in order to ensure all of the ingredients are well incorporated. Then set the cupcake batter aside.

In a small bowl, mix vinegar and baking soda until it fizzes up. Then quickly add it to the cake batter and mix well.

Next scoop the batter into cupcake liners filling them about 2/3 of the way up. Bake the cupcakes between 18-20 minutes or until a skewer inserted in the center of the cupcakes comes out clean. Then allow them to cool completely before frosting.

Step 4: Assemble cupcakes

8 ounces soften cream cheese
1 teaspoon vanilla extract
1/2 cup powdered sugar
8 tablespoons soften unsalted butter
12 fresh raspberries
Toasted almond slices

To make the frosting, add the cream cheese, butter, and vanilla into a bowl. Then sift in the powdered sugar on top of the vanilla butter cream cheese. Next mix the sugar with the butter and cream cheese until smooth and creamy. Then spread the frosting on top of all cupcakes. Finally place a raspberry in the middle of each cupcake and surround the raspberry with almond slices to create a flower in the middle of all the cupcakes.

****You can eat these cupcakes right away or store them in a refrigerator until ready to consume.

Wednesday, December 17, 2014

Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Ingredients & Cooking Directions for Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Estimated Servings: 4

Step 1: Fry the noodles

½ pound egg noodles
6 cups water
½ teaspoon salt
teaspoon sesame oil
4 cups vegetable oil

Turn your stove on high heat and bring some water to a boil. Then add noodles to the boiling water and cook it for about 3-4 minutes or until the noodles are cooked but still a little firm. Drain the noodles then toss it with salt and sesame oil.

To fry the noodles, heat the oil in a large pan or wok over high heat. When you see bubbles in the oil, add the in the cooked noodles in small batches to pan spreading them around evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully flip the noodles over and fry the other side until crunchy. Remove noodles from the pan and put on paper towels to drain excess oil. Repeat this process and fry the rest of the noodles in small batches.

Step 2: Cook chicken & shrimp

¼ pound chicken breast pieces
1/3 pound shrimp peeled and deveined
teaspoon sugar
¼ teaspoon pepper
2 tablespoons soy sauce
½ teaspoon sesame oil
teaspoon corn starch
tablespoons vegetable oil

In a bowl, add all of the ingredients, except for the vegetable oil, and mix them well. Then marinate chicken and shrimp for about 10 minutes in refrigerator. On medium high heat, add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then add the shrimp and cook until pink. Then remove from heat and set chicken and shrimp aside.

Step 3: Make the sauce

teaspoon sugar
½ teaspoon salt
teaspoon fish sauce
teaspoon sesame oil
½ cup warm water
tablespoons cornstarch

Pour all of the ingredients in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then set the sauce aside.

Step 4: Assemble the dish

tablespoons cooking oil (vegetable or canola oil)
tablespoon chopped garlic
tablespoon chopped ginger
½ cup sliced onions
1 tbsp. cooking wine
2 cups chopped bok choy
1 cup broccoli spears
1 cup chopped baby corn
1 cup sliced mushrooms
½ cup julienned carrots
2 cups chicken stock

On medium high heat, add in oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2 minutes. Then pour in chicken stock and allow vegetables to cook for another 2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that was prepared earlier and stir fry everything together until the sauce is thickened to your desired consistency.  To assemble the dish, pour the stir fry vegetables and meats on top of the fried noodles along with some of the sauce.

Wednesday, August 27, 2014

Stir Fry Noodles – Hủ Tiếu Xào

Ingredients & Cooking Directions for  Vegetarian Stir Fry Noodles (Hủ Tiếu Xào Chay) 

Estimated Servings: 4

Step 1: Fry the Tofu

1 cup cubed firm tofu
1 tbsp. vegetable oil

Turn your heat on the medium-high and add the oil into a wok or large pan. Fry the tofu on all sides until they turn golden brown. Then remove the tofu from the oil and drain on top of paper towels.

****Make sure tofu is completely dry before frying to prevent oil splatter.

Step 2: Prepare the Noodles

10 cups hot water
1 package tapioca sticks or tapioca rice noodles (1 bao hủ tiếu dai)

Add your tapioca sticks into the hot water and allow them to soak for about 30- 40 minutes until they soften.

Step 3: Make the Sauce

3 tbsps. soy sauce
1 tbsp. vegetarian oyster sauce
1 tsp. sugar

Add in the soy sauce, oyster sauce and sugar into a bowl and stir everything together until the sugar completely dissolves. Then set it aside until it is ready to use.

Step: 4 Stir-Fry Time!!!

1 tsp. vegetable oil
 ½ cup chopped yellow onion
1 tbsp. chopped garlic
3 cups chopped baby bok choy
1 cup sliced mushrooms
1 cup julienned carrots
1 tsp. salt
1 tsp. pepper
½ tsp. mushroom seasoning

Turn your stove on medium-high heat and add some cooking oil to a large wok or pan. When the oil is hot, add in your garlic and onions and stir-fry them until fragrant. Then add in the vegetables and mix them up. Now add in the soaked tapioca sticks and stir fry everything to combine the ingredients. Pour in your sauce that you made earlier and toss everything up and make sure the sauce coats all of the noodles and vegetables.

****At this point, if your noodles are too dry, you can add in some water 1 tablespoon at a time to get the noodles to your desired consistency. My noodles were the consistency that I wanted so I did not need to add any water.

After stir-frying everything for about 5 minutes, season with salt, pepper and mushroom seasoning. Finally, add in the fried tofu and cook everything up for another minute or until the noodles and vegetables are completely cooked.

Wednesday, August 6, 2014

How to make Pandan Honeycomb Cake - Bánh Bò Nướng Lá Dứa

Ingredients & Cooking Directions for Honeycomb Cake (Bánh Bò Nướng Lá Dứa)

Estimated Servings: 12 slices

Step 1: Beat the Eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make sure everything in this cake very light so that it can rise.

Step 2: Make Sweet Cream

7 oz. coconut cream
3 tbsps. water
½ tsp. pandan extract
2 cups granulated sugar

Add all of the ingredients in this step into a small pot, turn your stove on high, and whisk all ingredients up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

**To make fresh pandan extract, click on this link right here at 0:29.

Step 3: Make the batter

14 oz. tapioca flour
1 tbsp. rice flour
2 tbsps. single acting baking powder
½ tsp. salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined. Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. This is a crucial ingredient to help the cake rise and form honeycombs inside.

*****You can make single acting baking powder by using 2 tbsps. of cream of tartar and 1 tbsp. of baking soda sifting them together.

Step 4: Bake the cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with non-stick baking spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.