On The Plate

Choc Oreo Balls

Oreo Balls Recipe Ingredients

• 100 gram softened cream cheese
• 2 package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling!)

   
• Dark or semi-sweet chocolate for dipping
 

Oreo Balls Recipe Instructions

• Soften the cream cheese and mix crushed Oreos, mixed well
• Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch balls.
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• Melt the chocolate chips with a double boiler
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• Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
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• Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.

Makes about 1-2 dozen Oreo Balls, depending on the size

 

Ka-nom Kai (Egg Sponge Cake)

 

 

 

 

Ingredient

• Flour  90g.
• Sugar 100g.
• Baking Powder 1/2 tea spoon.
• Egg 3
• Vanilla  1/2 tea spoon
• Lemon juice 1/2 tea spoon or cream of tartar 1/4 tea spoon

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1. Sift flour and baking powder

2. Warm the eggs by double Boiler (Keep stirring. Don’t let the egg cook)

3. Pour the egg into a bowl and wipe with high speed until foamy then slowly put in the sugar little by little until egg is fully wiped (look like a soft peek)

4. Put in lemon juice or cream of tartar and wipe together

5. Fold flour (small amount at the time) into the egg mix (be gentle)

6. Pour the mix into the paper muffin or silicone forms. Bake at 180 C for about 20-25 min (last 5 min in high for crispy top)

 

 

  

Custard Cake

 

 

 

 

Ingredients:

Caramel:

1 cup granulated sugar

Custard:

6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar

Cake:

1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water (milk diluted in water)
1 teaspoon finely grated lemon (lemon rind)
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour, sifted

Meringue:

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

 

1. Create the caramel

1. 1 Heat a 9 x 13 “ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.

2. Create the custard

2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed

3. Pour the custard mixture on the baking pan with caramel. Set aside

4. Create the cake

4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.

5. Create the meringue

5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.

6. Fold the cake mixture into the meringue until well blended

7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.

8. Preheat oven to 350 degrees Fahrenheit

9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.

10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.

11. Remove cake from the oven and allow the temperature to cool down.

12. Transfer to a serving tray then refrigerate for at least an hour.

13. Serve chilled

 

Oreo Cupcake

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1 pkg	Oreos, regular size
	(If you do not want to bake your favorit chocolate cake from scratch)
1 pkg	chocolate cake mix/ mix according to directions on box
8 oz	cream cheese, room temperature
8 Tbsp	butter, room temperature
3 3/4 c	powdered sugar
1 tsp	vanilla extract

                

1.Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)

2.Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one

3.Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting.

4.Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.       

5.Chop remaining regular-sized Oreos very fine. Add to frosting.     

6.After cupcakes are cool put frosting on and decorate with oreos on top       

    

Pumkin (Thai) Custard

• Pumkin weight about 700-800 gram. 1
• Egg 4
• Heavy coconut milk almost 1 cup
• Palm sugar almost 1 cup
• Pinch of salt
• All purpose flour 1/2 Tbs.
• Pandanus lefs 3-4 leafs

Homemade Thai Tea Ice Cream

• Milk 2.5 dl.
• Thai tea 3 Tbspoon
• Sugar 1 dl.
• Egg yolk 1 Egg
• Salt a pinch
• Vanilla 2 tsp.
• Heavy cream 2.5 dl.

Fish 'n Chips + Tartar sauce

Beer-battered  (4 serve)

225g (1 1/2 cups)  flour

 1/2 tsp baking powder

375ml (1 1/2 cups) chilled dark beer

Salt & freshly ground black pepper

Vegetable oil, to deep-fry

8 (about 120g each) white fish fillets

Tartar sauce

1 cup mayonnaise  

1 tablespoon sweet pickle relish

1 tablespoon minced onion

2 tablespoons lemon juice (optional)

salt and pepper to taste

White Chocolate cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 (1 ounce) squares white chocolate, chopped
• 1/2 cup hot water
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup buttermilk
• 6 (1 ounce) squares white chocolate, chopped
• 2 1/2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
5. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
6. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Chocolate Cheesecake Cupcake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3/4 cup sugar, plus 2 tablespoons
• 1 egg, at room temperature
• 2/3 cup milk, at room temperature
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons mini semisweet chocolate chips

Directions

Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).

Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.