Carven's Table

Beautifully Risen Pandan Chiffon Cake On 31st of August, it was Malaysia's 53th Birthday. As a Malaysian myself, I tried making Pandan Chiffon Cake first time ever on our Independence Day to bring out the patriotism in me. Also after receiving a few demands from friends who crave for Pandan Chiffon Cake badly but didn't have the magic hands to make it perfect.  Unfortunately for me, I didn't inherit any family recipe from my mom nor my grands, but thank heaven for internet, I could easily find a good recipe online. I used this recipe from Nyonya Food (My recent discover for Nyonya recipes) of which received lotsa great comment. Extracting Pandan Juice Ingredient A: 8no Medium Egg Yolk 2oz or 56.7grm Sugar 2oz or 1/4cup Pandan Juice(Made from blending 6 Pandan Leaves with 1/4 -1/3 of water) 3oz or 1/3cup Olive oil/Corn oil (I used olive oil in this case) 5 oz or 142grm Self Raising Flour Ingredient B: 8no. Medium Egg White 15oz or 42grm Caster Sugar Pinc...

. Bought this lovely pre-package leg of lamb from Woollies the other day, it weigh about 600grm and it costs me $11, not bad for a deal i think! I roast them with some garlic, seas salt + cracked pepper and rosemary for about 1 hour @ 200C. I followed the instruction to roast them for 30mins per 1kg, i tried roasting for 20mins, but the meat was still raw at the centre, after having much testing, i pulled out after 1hour and leave them to rest on a wire rack. If my oven was functioning properly, i would have a pinker lamb, but alas it's not a bad effort, the lamb still tasted good. To go with the lamb, I've made some ratatouille, with much love and precision cutting putting the dish, the ratatouille tasted really good, it was such a good side dish, the tangy-ness from sherry vinegar goes well with my roast lamb. Me and my roomie enjoyed it! I wanted to have to complete dinner tonight, and therefore I've made up a mixed berries crumble. Due to the reason being i d...

Pizza Bianca was on tonight's dinner menu, made the dough fresh at home. The only problem i had while making the dough was where should i put them to proof the dough? I can't seems to find a warm spot in the house. So I've tried putting the dough into a stainless steel bowl, wrapped them with cling film then put them under the sun.Not really working that well. It just sprung my mind that i could have put them ontop of the coffee machine! It works fine, no, it works well instead. NOTE TO SELF: COFFEE MACHINE NEXT TIME!! After cooking them into a not so well evenly heated oven, they turned out alright, the dough taste a bit overworked though! I guess that could be because the Kenwood Chef Mixer that i have wasn't working that well in small batches! I ended up using hand to form the dough into a small ball, the machine is just not forming them together! Anyway, problem set apart, homemade pizza is always better than the one you have out there (those pizza chain st...

Was making scones the other day, using the most basic scones recipe that i got. 250grm Self Raising Flour 1 Tsp Baking Powder 50grm Unsalted Butter (diced) 150ml Milk (Soured with squeeze of lemon juice) 1 egg Icing Sugar to dust Preheat oven to 220c degree. Sift flour and baking powder together, then rub in butter until crumbly texture, add in milk & egg until a sticky dough form, put in a tiny bit more flour so that it won't be that sticky. Over here, i added some sultanas into the dough, give them a good knead. Dust some flour on your bench, roll it out until about 2cm using a pastry cutter ( you can use any kind of pastry cutter and any thickness you prefer). I love small scones, so i used a small round cutter. Put them on a tray line with baking paper, brush the top of scones with egg white and dust some icing sugar on top (that would help to achieve a glossy look) Bake them for about 15 mins. VOILA! Nothing beats freshly baked scones, whipped up some vanilla flavoured cre...