Thursday, June 30, 2016

Snow Fungus with Sweet Potatoes ~ 雪耳番薯糖水


With only a few ingredients like snow fungus, sweet potato and some rock sugar, you can easily whip up a decent dessert.  This dessert can be served chilled or warm, after a meal or you can enjoy it at any time of the day.   This cooling dessert  is very much more look forward to especially when we had to tolerate the current hot, humid heat.






This is with some beaten egg whites



Snow Fungus with Sweet Potatoes  ~   雪耳番薯糖水

Ingredients

  • 1 sweet potato, about 200 g, cut into small pieces
  • 1 piece snow fungus, about 30 g 
  • 2.1/2 litres water
  • Cane rock sugar to taste
  • 2 egg whites, beaten  (optional)
  • Pandan/screw pine leaves
Method
  1. Soak the snow fungus in water till it becomes soft,   Snip off and discard the yellow hard part on the under side of the snow fungus.  Cut up the snow fungus into very tiny parts.
  2. In a pot, bring the water to a boil, add in the knotted pandan leaves and snow fungus.  Let it boil for about half an hour till the fungus becomes soft.
  3. Add in the sweet potato cubes, let it simmer till cooked.
  4. Add rock sugar to taste, stir through till sugar is dissolved.  Discard pandan leaves.
  5. Serve warm or chilled.
Note :  You can add in beaten egg whites after adding the rock sugar.



Continue reading "Snow Fungus with Sweet Potatoes ~ 雪耳番薯糖水"

Monday, June 27, 2016

Marble Butter Cake ~ 大理石牛油蛋糕


This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead.




So glad to see that there weren't any cracks on the surface although it rose slightly in the middle.




Marble Butter Cake ~  大理石牛油蛋糕
Ingredients (A)

  • 230 gm butter
  • 150 gm vanilla/caster sugar
  • 200 gm self-raising flour
  • 4 egg yolks   (I used 68 gm eggs with shell)
  • 60 ml milk
  • 1 tsp vanilla essence
  • 8 gm chocolate powder
  • a pinch of salt
(B)
  • 4 egg whites
  • 50 gm vanilla/caster sugar
Method
  1. Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside.
  2. Cream the butter with sugar till light and creamy, add in the egg yolks one by one.  Mix well.  Add in vanilla essence.
  3. Add in sifted flour on low speed, alternating with milk.
  4. In a clean bowl, beat the egg whites till soft peaks form, add in the sugar and beat till stiff peaks.
  5. Lightly fold in a third of the egg whites into the batter, mix well followed by the remaining egg whites.
  6. Scoop up a quarter of the batter into a bowl.  Sift in the chocolate powder and mix till well blended.
  7. Spoon some plain batter into the prepared pan and smooth it to an even layer.  Drop some chocolate batter over the plain layer, then cover up the chocolate batter with the plain batter.  Repeat till the batters are used up, finishing with the plain batter.  Smooth the surface and lightly swirl with a chopstick or skewer to create some marbling effect.
  8. Lightly tap the pan on the work top to dispel any air bubbles.
  9. Bake in a preheated oven @ 170 deg.C for 45 mins, and test with a skewer till it comes out clean.  (If you find that the top of your cake is getting more brown, then reduce to 150 deg.C for the last 20 mins.)
  10. Remove the cake from the oven and let cool for about 10 mins.  Unmould the cake over a cooling rack and let cool completely before cutting up to serve.



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Thursday, June 23, 2016

Black Bean Chicken ~ 豉汁鸡


A simple chicken dish, enhanced with fermented black beans and oyster sauce together with a generous amount of ginger and garlic.  The kitchen was simply aromatic as I was sauteing the chopped garlic, ginger and fermented black beans.  Must admit it was a delicious dish to pair well with white rice.





Black Bean Chicken  ~   豉汁鸡

Ingredients

  • 750 gm (3 whole leg of chicken, cut into bite size)
  • 2 onions, sliced
  • 1.1/2 Tbsp fermented black beans
  • 1 Tbsp oyster sauce
  • 6 pips garlic, chopped
  • 1 tsp chopped ginger
  • 1/4 tsp dark soya sauce
  • 1 tsp sugar
  • 2 tsp cornflour + 2 tsp water to thicken
Method
  1. Season the chicken with a bit of salt, set aside.
  2. Heat up a wok with some oil, saute the chopped ginger, garlic and black beans till fragrant.
  3. Add in the chicken, sir fry for a while, add in the oyster sauce.  
  4. Add in 1.1/2 cups of water and let it simmer till chicken is cooked through and tender.
  5. Toss in the sliced onions, add in the cornflour thickening and fine tune to taste.
  6. Dish out and serve with rice.


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Monday, June 20, 2016

Orange Friand with Fig Preserve ~ 无花果费南雪


Easy to make with only a few ingredients and punctuated with a slight sweetness of fig preserve, these little Friands are ideal to serve for tea or a get together with friends.  There's no creaming of butter and sugar, just melting some butter and light whisking of egg whites which is not time consuming and which can be prepared in a jiffy.









Orange Friand with Fig Preserve ~  无花果费南雪

Ingredients

  • 100 gm melted butter
  • 80 gm icing sugar
  • 40 gm plain flour
  • 70 gm alomond meal
  • 3 egg whites
  • Zest from an orange or lemon
  • Fig preserve (optional)
Method
  1. Sift icing sugar and flour into a mixing bowl.
  2. Add in almond meal and zest, mix well.
  3. Whisk egg whites till frothy, make a well in the centre of the dry ingrdients and pour in the egg whites.
  4. Add in melted butter, give it a good stir, and mix well.
  5. Scoop batter into a lightly greased Friand pan, about 1/4 full and add in a small piece of fig preserve.  Cover with more batter.
  6. Bake in a preheated oven @ 180 deg.C till golden brown, about 15 - 20 mins.  Test with a skewer till it comes out clean.
  7. Let cool in pan for about 10 mins. before removing and cooling on a wire rack.
  8. Dust with icing sugar before serving.
  9. Yield :  6


Continue reading "Orange Friand with Fig Preserve ~ 无花果费南雪"

Thursday, June 16, 2016

Pan-fried Pork Buns ~ 豬肉餡餅


The current hot spell is ideal for making buns or bread as the hot temperature will speed up the proofing process.  Yeast dough 'rises' or 'proofs' best when the temperature is between 80 to 85 deg. F which is about 27 to 29.5 deg.C but right now our El Nino weather is hovering around 32 to 35 deg. C which exceeds the best temperature for yeast baking.  So rather than lamenting on the sticky weather, I made some pan-fried buns.  All along I've been baking bread and buns but this is the first time that I'm pan-frying then.  Not a disappointment and as I was assembling the buns, the rest of the dough kept on rising for it was super hot in the kitchen that day !










Pan-fried Pork Bun  ~ 豬肉餡餅  (adapted from 'here' with modification)

Ingredients for the Filling

  • 300 gm mince pork
  • 4 stalks spring onions (divided)
  • 1 tsp minced ginger
  • 1,1/2 tsp sesame oil
  • 1 tsp sugar
  • 1.1/2 tsp light soya sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Shaoxing wine
Ingredients for Dough
  • 150 gm plain flour
  • 150 gm high protein or bread flour
  • 1 tsp icing sugar
  • 1 tsp salt
  • 170 to 180 ml lukewarm water
  • 1 tsp instant dried yeast
Method for Filling
  1. Smash up 2 stalks of spring onion, mix in 3 Tbsp water and squeeze out the juice, set aside.
  2. Chop up the other 2 stalks of spring onions.
  3. Mix all the sauces, sugar, pepper, wine with the mince pork and chopped spring onions, add in the spring onion juice, stir in one direction till the meat becomes gluey.  Cover with cling wrap and keep in the fridge for 30 mins.  (This can be done a day before and keep refrigerated till ready for use.  I did this).
Method for Dough
  1. Sift both flours, icing sugar and salt into a mixing bowl, stir well with a wire whisk.
  2. Add lukewarm water to the yeast and stir till yeast dissolved.
  3. Pour this mixture into the flour mixture and mix with a spatula to form a sticky dough.  Transfer to a flour dusted work top and knead till the dough is smooth and not sticky OR you can do this in your mixing bowl if it is big enough.
  4. Cover with cling wrap or a damp cloth and let rest for about 1 hour till double in size.
  5. Poke the dough with your index finger and if the depression stays and doesn't spring back, the dough is ready for use.
  6. Knock off some air from the dough and lightly knead the dough.  Divide into 2 rolls and cut up the dough, to 5 or 6 pieces.
  7. Flatten a piece of dough with the rolling pin into a circle with the centre thicker than the edges.
  8. Place some meat filling onto the centre, pleat it up, and place sealed side down.  (Cover the rest of the dough with cling wrap or damp cloth while waiting to be assembled, to prevent them from drying up).
  9. Heat up a non-stick pan with a little oil and place the buns, sealed side down, flatten them a bit, turn on low heat, cover with lid.  Cook for 5 mins. on each side.
  10. Dish out and serve immediately.
  11. Yield :  11 buns.


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Monday, June 13, 2016

Scallion Oil Chicken ~ 葱油鸡



From Spring Onion pancake, I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving,







Scallion Oil Chicken ~  葱油鸡

Ingredients

  • 2 whole leg chicken, approx 600 gm
  • 4 to 5 stalks of spring onions
  • Ginger, sliced and minced
  • 1 Tbsp Shaoxing wine
  • 6 Tbsp vegetable oil
  • Light soya sauce, salt and a bit of sugar to taste
Method
  1. Season the chicken with some salt, set aside.
  2. Cut out the spring onion bulbs, some to put in the pot and some to make the oil.
  3. Chop up the rest of the green part of spring onions.
  4. Add the minced ginger into the chopped spring onions, add some salt, mix well.
  5. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt.
  6. Once boiling, add in the chicken, let it simmer, cover with lid, lower heat, for about 15 mins.   Check to see whether chicken is cooked through.
  7. Let the chicken cool at room temperature.
  8. Meanwhile, prepare the scallion oil.  Pour the oil in a pan, add in the spring onion bulbs, sear over low heat till aromatic.  Strain the oil into the bowl of chopped spring onions, ladle on 3 to 4 Tablespoons of chicken broth, add in some sugar,light soya sauce, wine and fine tune to taste.
  9. Place the chicken in an ice cube water bath for about 2 mins., remove, pat dry and chop up the chicken.
  10. Arrange the chicken on a serving plate and ladle on the scallion oil mixture.
  11. Serve immediately or chilled in the fridge before serving.


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Thursday, June 2, 2016

Ham & Egg Parcels ~ 火腿和鸡蛋杯


These Ham & Egg Parcels are not only delicious but are very simple to make for breakfast.   Serving this for breakfast is a far cry from the usual 'dim sum', curry mee or nasi lemak, and it's healthy and nutritious too.  There's no recipe really but I'll just list down below what are 'hidden' in these parcels :)





Ham & Egg Parcels

Ingredients
4 slices of cooked ham
4 large eggs
Cherry tomatoes
Salt, pepper and dried herbs

Method
Grease a standard size muffin pan.  ( I used a rectangular shape muffin pan)
Press a ham slice onto the bottom and up the sides of  the prepared pan, ruffling the edes of ham
Break an egg into a measuring cup and then pour it into the pan
Sprinkle with pepper, a pinch of salt and some mixed dried herbs
Top with tomato halves
Bake in a preheated oven @ 200 deg.C for 15 to 18 mins till the whites are completely set 
and the yolks cooked.
Let stand for 3 to 5 mins. before removing from the pan.
Serve immediately with toasts



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Monday, May 30, 2016

Steamed Tri-colour eggs aka Sam Wong Dan ~ 蒸三皇蛋


This simple, homey egg dish surprisingly is very often listed under 'egg dishes'  on the menu of many Chinese restaurants.  It may appear to be a very easy peasy dish with only eggs, water and salt but then to be able to achieve a silky smooth texture custard do require some fine tuning.   After two attempts I deduced that attention must be given to the amount of water added to get the correct consistency, heat and timing for steaming.






Silky smooth egg to go with a hot bowl of rice !


Steamed Tri-colour eggs aka Sam Wong Dan ~  蒸三皇蛋

Ingredients

  • 1 chicken egg
  • 1 salted egg
  • 1 century egg
  • Boiled and cooled water (ratio 1 : 1.5)
  • Sesame oil & chopped spring onions to garnish
**  Total volume of eggs is 100 ml so, I added in 150 ml water

Method
  1. Break up the chicken egg, add the salted egg white and beat well.
  2. Break up the raw salted egg yolk.
  3. Peel and cut up the  century egg.
  4. Add boiled and cooled water into the egg mixture, whisk.
  5. Mix in the salted egg bits and century egg.
  6. Pour onto a dish and scoop out the foam.
  7. Once water in the steamer is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
  8. Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins., then every 3 mins.
  9. Lightly jiggle the plate and if the centre is wobbly, then it is done.
  10. Turn off heat and remove the plate of eggs.
  11. Garnish with the chopped spring onions with a dash of sesame oil and pepper.
  12. Serve immediately.





Continue reading "Steamed Tri-colour eggs aka Sam Wong Dan ~ 蒸三皇蛋"

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