Archive : safeathome

My First Pandan Chiffon Cake

Successful first bake!
INGREDIENTS (make 2 X 6″ chiffon cake mould):
Egg yolk batter:
1. 7 egg yolks, room temperature
2. 30g sugar
3. 120g plain flour
4. 20g corn flour
5. 1 1/2 teaspoon of baking powder
6. 140ml coconut milk*
7. 3 tablespoon pandan juice (10 pandan leaves, cut small and blend with 2 tablespoon of water-squeeze the juice out)
8. few drops of pandan paste**
9. 4 tablespoon of olive oil
Egg white batter:
1. 7 egg whites, room temperature
2. 85g sugar
* I use Maggi instant coconut powder mix with warm water
**this is optional. If pandan paste is omitted, the cake will be more yellowish than greenish
1. Place egg yolk and sugar in a mixing bowl. Using a whisk, beat them together.
2. Add in coconut milk, pandan juice, and few drops of pandan paste. Mix well.
3. Next, sieve in the plain flour and corn flour. Mix well.
4. Then, add in the olive oil. Mix well and set aside.
5. Next, we make the egg white meringue.
6. In another mixing bowl, add in the egg white and beat using electric mixer.
7. Once it is foamy, add in sugar in two batches. Beat until medium peak, see picture,
8. Add in 1/3 of the egg white into the egg yolk mixture and mix them well.
9. Next add in the rest of the egg white. Lightly fold them in so that they are just combine, do not overmix.
10. Do not oil the baking pan. Pour the mixture into the baking pan, around 1/2 to 3/4 full.
11. Tap the chiffon cake pan on the table surface a few times to remove any bubble formed while pouring the batter into the pan.
12. Preheat the oven to 170 degree Celcius and bake for 15 minutes.
13. Then, reduce the heat to 150 degree Celcius and bake for another 25 minutes.
14. Place a stick into the cake to check, it should come out clean. If not, continue to bake for a while more.
15. Once done, remove from oven and invert the baking pan as shown until cool down (it takes around 2 hours).
16. Cut the pandan cake only after it cools down.

PHOTOS (for illustration only):

Egg yolk, flour and pandan juice mixture.
This is how the egg white should looks like at medium peak.
Ready to go into oven
Invert the pan after removing them from oven. TIPS: I invert them using this IKEA funnel
After 2 hours, it should look like, it has shrink a little.


Pan fried lemongrass chicken

INGREDIENTS (make 6 pieces of chicken thigh):
For the marinate:
1. 6 boneless chicken thigh
2. 1/2 big red onion, minced
3. 2 tablespoon lemongrass, minced
4. 1 clove garlic, minced
5. 1 teaspoon ginger, minced
6. 1/4 teaspoon white ground pepper
7. 2 teaspoon light soy sauce
8. 2 tablespoon fish sauce
9. 1 lime, squeeze juice out
10. 2 teaspoon vegetable oil
11. 2 tablespoon sugar
12. 2 stalk of scallion, white part only, finely chopped
For scallion oil:
1. 2 stalks of scallion, green part, finely chopped
2. 2 tablespoon vegetable oil
3. A pinch of salt
1. Marinate the chicken overnight.
2. Prepare the scallion oil by pan fried the scallion with vegetable oil and salt, set aside.
3. Pan fried the chicken until its fully cook.
4. Drizzle with scallion oil. Serve with rice or noodle of your choice


An art-sy afternoon

Jaclyn and me had an art-sy afternoon last week. As a reward for working hard over the week, mummy set up an art corner for us to explore our creativity.

First, we paint some ceramic shapes that we got from Botanical Garden while visiting the Sharjah Wildlife Centre. There is flower, tree and leaves.

Some of the ceramic shapes we painted

I was done after that but Jaclyn still very into painting. She is definitely more patient that me so she started painting on a piece of paper.

Jaclyn’s art work

It was nice having some time off the screen and not to be stressed out with homework.

Enjoying painting
At work 🙂

We enjoyed our weekend very much even though we are stocked at home. At least we had some activities to keep us occupy and were extremely grateful for that!

xoxo Justin