Monday, July 20, 2015

Grapefruit Marmalade ~ 柚子果酱

Sokehah Cheah | 2:44 PM | | | | | 4 Comments so far



This is a very simple Grapefruit marmalade recipe.  It has a 'zingy' flavour, not too sweet and it's delicious with toasts, buns and in this case, I chose to spread it on my crackers.  This marmalade is full of fruit, flavourful but not overpowering.








Recipe for Grapefruit Marmalade  ~   柚子

Ingredients

  • 4 Grapefruits about 2.1/2 lbs
  • 2 cups water
  • 300 gm caster sugar
Method
  1. Put a few plates in the freezer to chill.
  2. Wash the grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to get rid of the wax on the peel.  Then wipe them clean.
  3. Use a peeler to peel off the zest from the grapefruits, set aside.
  4. Cut the grapefruit into 8 wedges and remove the white pith from the grapefruit.   (Discard the white pith for it's bitter).  Remove the seeds and membranes from the grapefruit and place them into a cotton cloth bag. 
  5. Add water, zest and sugar into a heavy bottom pot and boil the mixture on medium heat.  Add in the bag of membranes and seeds to get the pectin.  Stir the mixture until the sugar has dissolved making sure that the bottom doesn't get burnt.  Let the mixture simmer under low heat for about 1 hour 15 mins.,  till it has reached the jelling point.
  6. Remove the bag and press out juice from it.  Discard.
  7. To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and return it to the freezer.   Check it in a few minutes.  It should be slightly jelled and will wrinkle a bit when you slide your finger through it.   If it's still runny, continue to cook till it's jelled. 
  8. Ladle the marmalade into sterilised jars.   When they're cool, store them in the refrigerator.




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Thursday, July 16, 2015

Japanese Black Pearl Chiffon Cake ~ 日式黑珍珠戚风蛋糕


This Japanese Black Pearl Chiffon Cake has been baked by many bloggers and all of them gave the thumbs up for this recipe.  So, how can I give this a miss it and not try it out myself.   I was so pleased with the result and the cake stayed moist and soft even after being kept refrigerated for a couple of days.  Definitely a keeper recipe!





 



Recipe for Japanese Black Pearl Chiffon Cake ~  (adapted from  'here' )

日式黑珍珠戚风蛋糕

Ingredients  (A)

  • 5 egg yolks
  • 60 ml corn/canola oil
  • 100 ml milk
  • 130 gm dark cooking chocolate
  • 55 gm plain flour
  • 25 gm cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Snow powder and choc chips for decoration (optional)
(B)
  • 5 egg whites
  • 80 gm caster sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
Method
  1. Melt cooking chocolate in a double boiler, set aside.
  2. Sift plain flour, twice and on the third time, sift together with the baking soda and baking powder.  Sift in the cocoa powder and mix well with a whisk.
  3. In a large bowl, with a ball whisk beat egg yolks, oil, milk and melted chocolate.  Stir well.
  4. With a ball whisk, mix the flour mixture into the egg yolk mixture into a smooth paste.
  5. Whisk egg whites till bubbles form, add salt and lemon juice.  When the egg whites have increased in volume, gradually add in sugar and beat till stiff peaks form, but not dry.
  6. Fold egg whites into yolk mixture in three batches, till well combined.
  7. Pour batter into an ungreased 22 cm chiffon cake pan, gently tap the pan on the worktop to dispel any air bubbles.
  8. Place pan onto the lower rack of the preheated oven and bake at 180 deg.C for about 45 to 50 mins.  Test with a skewer till it comes out clean.
  9. Invert cake immediately and unmould the cake when it's completely cooled.  Use a thin blade knife or spatula to go round the sides of the pan and the centre core, and remove the base from the cake.
  10. Decorate with snow powder and choc chips, if desired.



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Thursday, July 9, 2015

Green tea cupcakes

Sokehah Cheah | 3:56 PM | | | | 13 Comments so far


I came across this recipe while surfing the internet and the method of making these cupcakes caught my eye.   The recipe called for black tea but I tweaked it a bit and used Clear Green Tea from Lipton.
I also added a bag of infused tea leaves to the batter and this gave extra oomph to the cupcakes.  Texture was soft, moist and not too sweet as I've reduced the amount of sugar.   These cupcakes are best served accompanied by a steaming pot of Green tea.











Recipe for Green tea cupcakes  ~ 绿茶杯子蛋糕 (adapted from  'here'  with slight modification)

    Ingredients

    • 225 gm butter
    • 160 ml milk
    • 3 Green tea bags (I used Lipton)
    • 3 large eggs
    • 1.1/2 tsp vanilla
    • 210 gm plain flour
    • 1.1/2 tsp baking powder
    • 120 gm caster sugar (reduced from 160 gm)
    • 200 gm icing sugar for buttercream
    • Pinch of salt
    Buttercream
    • 50 to 75 ml butter, milk and tea mixture (from the above)
    • 150 to 200 gm icing sugar, sifted

    Method
    1. Place butter, milk and tea bags in a saucepan, heat on low heat.  Once butter has melted, let mixture simmer for a couple of minutes, not boiling.  Let cool for 10 mins.  Strain the mixture, press the tea bags , then remove them, set aside.  Mixture should have 230 to 250 ml left due to evaporation.
    2. Sift flour with baking powder and salt, set aside.
    3. Beat 160 gm butter and milk tea mixture with the sugar, till smooth.  Leave the balance for the butter cream.  Add eggs and vanilla.  Mix well.
    4. Fold in the flour mixture till well combined.  Add in a bag of tea leaves, mix well.
    5. Divide batter between the cupcake cases, bake for 17 to 20 mins. or till a skewer inserted comes out clean.  Remove from oven and let cool.
    6. Meanwhile, beat the Green tea infused butter and milk mixture and gradually add in the sifted icing sugar till the buttercream is thick and smooth.  Once the cupcakes are cooled, pipe out or apply a slick of buttercream on each of them.
    7. Yield :  10 Cupcakes






    I'm submitting this post to the Little Thumbs Up event, organised by Zoe of  'Bake for Happy Kids' and
    Doreen of   'My little favourite DIY'  and hosted by Cheryl of  'Baking Taitai'
    Theme for the month of July is 'Tea'.
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Monday, July 6, 2015

Dim Sum Brunch at Li Yuan ~ 荔苑点心茶楼

Sokehah Cheah | 1:27 PM | | | | 8 Comments so far


Saturday, being a public holiday, we took the opportunity to  have brunch at Li Yuan Dim Sum restaurant.  There are quite a number of  dim sum restaurants in Ipoh  and I've passed by this shop a couple of times but only decided to give this a try at the recommendation of my neighbour.  The shop is not very spacious and as it was close to lunch time, we were lucky to find a table for the two of us.



Pan-fried Carrot Cake - Rm 4.00.  Very tasty especially with their 'homebrand' chilli sauce.



These fish balls were delicious, tasted a bit different from what I've tasted at other dim sum joints.



Steamed Pork Dumpling with Fish fillet - Rm4.80.
This was the chef's recommendation for he concocted the bunga kantan/ginger flower sauce, only available here in this restaurant.  Yummy!



Steamed Beancurd Rolls with BBQ sauce  - Rm4.00



Steamed Coco flavoured buns with Salted Egg - Rm5.00 for 3 pcs  (Lau  Sar Pau)
But these two were complimentary for us to try.  So kind of the chef!



Steamed Mango Buns, the filling had a good mango flavour  - Rm4.80 for 3 pcs



A dim sum meal cannot be complete without having tried their 'Char Siew Pau'.  I like them for the filling was all lean pork and to my surprise I couldn't detect any bits of fatty pork!   This is indeed a plus point.

They do have noodles on their menu.   Noodles are made by them and again all the sauces are the chef's own concoction.  Will definitely try them on my next visit.

Restoran Li Yuan Dim Sum
27 Jalan Medan Ipoh 1B/1
Medan Ipoh Bistari
31400 IPOH
Perak
Tel:  5457001

Business hours :
Daily  from 7.00 am to 2.30 pm and 6.30 pm to 10.30 pm
Close on Wednesday.
                             


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Thursday, July 2, 2015

Acar Fish Pickle ~ 啊杂鱼

Sokehah Cheah | 12:16 PM | | 6 Comments so far


I've tasted this Acar fish, long, long ago and I remember that my dad loved it. Traditionally, if I can recall, the sliced garlic, turmeric and ginger need to be dried under the sun before frying.  I didn't adopt this method, just patted them dry with paper towel and let them air dry at room temperature. As for the fish, I pat them dry with paper towel before seasoning them with some salt and setting them aside for a few hours before deep frying them.  This dish is truly very appetising and I'm sure you can't resist having a second helping of rice when this dish is served.








Recipe for Acar Fish Pickle  ~   


    Ingredients

    • 300 gm silver mullet 
    • 300 gm mackerel fillet
    • 50 gm young ginger, cut into matchsticks
    • 50 gm fresh turmeric, peeled and  sliced thinly
    • 2 bulbs of garlic, sliced thinly
    • 5 red and green chillies, sliced
    • 5 birdeye chillies
    • Lightly toasted sesame seeds
    • Oil for deep frying
    Marinade
    • 5 Tbsp of oil for frying
    • 3.1/2 cups water
    • 3/4 cup Chinese rice vinegar
    • Salt and sugar to taste
    Method
    1. Air dry the sliced turmeric, ginger and garlic.
    2. Pat dry the fish with paper towel and marinate with salt.
    3. In a wok, heat up some oil to deep fry the fish, dish out and drain on paper towels.  Discard the oil.   Arrange the fish in a  deep ceramic dish with the red, green and birdeye chillies.
    4. Heat up 5 Tbsp of oil in the wok and shallow fry the sliced turmeric till the oil turns yellow.   Discard the turmeric.
    5. Add in the sliced garlic and ginger, shallow fry till fragrant and the ginger is slightly shrivelled. Dish out and place on top of the fish.
    6. Add water and vinegar to the oil in the wok.  Fine tune to desired taste with salt and sugar, bring to a light boil.
    7. Pour the marinade onto the fish and make sure that the marinade fully covers up the fish and the other ingredients in the dish.  
    8. Let cool before covering with the lid.  Let it pickle overnight at room temperature.
    9. Sprinkle on some sesame seeds before serving.



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