Monday, April 13, 2015

Flourless Almond Hazelnut Cake ~ 无麸 杏仁榛子蛋糕


I had some leftover hazelnut meal which I had to use up but it wasn't enough for this recipe and so I ground some nibbed almonds and came up with a mixed meal flourless cake!  This flourless cake had vinegar and salt added to the egg whites and I was curious to find out how the cake would turn out.  I was totally pleased with the end product as the cake was moist, light, not too sweet and it stayed fresh even after the fifth day.  I had to keep the balance of the cake in a covered container in the fridge because of our current extremely hot weather. This is another keeper's recipe and I will not hesitate to bake this again in the future.









Recipe for Flourless Almond Hazelnut Cake ~   杏仁榛子蛋 
 (adapted from  'here'  with modifications)

Ingredients                        


  • 4 eggs, separated
  • 1 Tbsp orange /lemon zest  (I used orange)
  • 1/4 tsp cinnamon/cardamon  (I used cinnamon)
  • 100 gm caster sugar (divided into 50 gm each)
  • 170 gm finely ground almonds and hazelnut
  • 1 tsp baking powder
  • 1 tsp white or cider vinegar (I used white vinegar)
  • a pinch of salt
  • snow powder or icing sugar for dusting
Method
  1. Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan.  Set aside.
  2. In a mixing bowl, whisk the almond and hazelnut meal, sieve in the baking powder and mix in the cinnamon.  Mix thoroughly, set aside.
  3. In another mixing bowl, beat egg yolks, orange zest and 50 gm of sugar till smooth.
  4. Add the almond mixture to the yolk mixture and beat till well combined.  (Mixture becomes thick and grainy at this juncture).
  5. In a separate bowl, beat the egg whites on low speed, gradually increasing the speed.  When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both salt and vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).  As the egg whites begin to increase in volume, sprinkle in the remaining 50 gm of sugar, a little @ a time as you continue to beat the egg whites.  Beat till soft peaks form, but not dry.
  6. Fold the beaten egg whites into the almond mixture a little @ a time.  Mix till well combined.
  7. Gently scoop the batter into the prepared springform pan and place in a preheated oven @ 175 deg.C.  Bake for 35 mns., test with a skewer till it comes out clean.
  8. Remove from oven, let cool before umoulding the cake onto a wire rack to cool completely.
  9. Dust with snow powder or icing sugar before serving.






 I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
Doreen of  'My little favourite  DIY'
continue reading "Flourless Almond Hazelnut Cake ~ 无麸 杏仁榛子蛋糕 "

Friday, April 10, 2015

Dim Sum Brunch at Yuk Sou Hin, (玉壽軒) Weil hotel, Ipoh

Sokehah Cheah | 10:15 AM | | | | | | | | 1 Comment so far


It was a privilege to be invited along with three other fellow bloggers to a dim sum review at Yuk Sou Hin non-halal Chinese restaurant, situated on the first floor of  the recently opened Weil Hotel in Ipoh.  We were treated to a sumptuous brunch of Hong Kong style dim sum prepared by their Master Chef Chung Ho Shi who has 38 years of culinary experience, hails from Hong Kong but has been residing in Singapore for many years. Before we left we managed to have a few words with him and squeezed in a picture as well.  

We were ushered to a room and was attended to by Ms Rosa who introduced the food to us as and when they were served.


A very  appetising condiment comprising of silver fish, dried shrimps, some dried chillies, garlic and shallots which paired well with the vermicelli roll that was served later.  And on the right is a healthy appetiser of guava, cherry and some finely julienned lemon skin.


'Har Gow' or prawn dumpling that boasts of a translucent paper thin skin filled with fresh, juicy and crunchy prawns.  The dumpling is steamed and lightly pan-fried, according to Ms Rosa.  The 'Siew Mai with Fish Roe' was uniquely served on a skewer, steamed and panfried, also not a disappointment.



Dim sum is not complete without a serving of 'Char Siew Bao' and for a moment I thought this was 'Woo Kok' or yam puff.  But no, it's Master Chef 's version of  Char Siew Bao ....  'Baked crispy honey barbecued pork bun' which has a crispy thin crust and a sweetish flavourful filling of BBQ pork, steamed and baked for the crust.  To enjoy the crust, this must be eaten as soon as it's served.   The Chinese name for this special Bao is 'Kam Pai Suet San Bao'.


Next on the list is  'Steamed Vermicelli Roll with Scallop and Coriander'  aka 'Chee Cheong Fun' which is soft and smooth and paired extremely well with the dried shrimp condiment.



'Double Boiled Minced Pork Soup with Bamboo Fungus and Chinese Cabbage', a typical Cantonese method of preparing nutritious soup.  A rejuvenating soup which is light and refreshing and the minced pork had a bit of crunch from the bits of water chestnuts.


This is Master Chef's 'Signature Smoked Duck with Lychee Wood and tea leaves'.   Paper thin crispy skin packed with succulent, juicy, tender meat with not much fat after smoking.  Paired very well with the plum sauce.  And a tip from Master Chef..... the duck must not weigh more than 2 kg!


'Baked Silver Cod with Teriyaki Sauce' served on a base of small chunks of pumpkin.  This is really yummy!




And if you're still not full by now, here comes 'Braised Eu Fu Noodles with Prawns'.  Again the prawns were ocean fresh, crunchy and juicy and the noodles were specially imported from Hong Kong.




To round up the 'light' lunch' here's the dessert ~  'Chilled Sea Coconut with Longan and Lemon Juice', cooling and refreshing.




Yuk Sou Hin   (玉壽軒)
1st Floor, WEIL Hotel
292 Jalan Sultan Idris Shah
3000 IPOH
Perak, Malaysia

Operating Hours
Breakfast  :  7am to 10.30am  (Dim Sum)
Lunch  :  11am to 2.30pm (Dim Sum is available)
Dinner :  6pm to 10.30pm

For reservations, call 05-2082228 Ext 2103

Seating Capacity
Restaurant :  142 persons  VIP Rooms:  8 (84 persons)
Tea Bar :  12 persons
Total Seating :  238 persons


 

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Thursday, April 9, 2015

Mixed vegetables with golden mushrooms ~ 杂菜金针菇



This is a very simple stir-fry dish with canned golden mushrooms and assorted vegetables, topped with some roasted almond flakes.  Light and refreshing to go with a bowl of hot rice.






Recipe for Mixed vegetables with golden mushrooms  ~  杂菜金针


    Ingredients


    • 200 gm/1 can of golden mushrooms
    • 100 gm sweet peas
    • 10 gm of cloud ears, soaked, and stemmed
    • 1 small carrot, sliced
    • 1 stalk celery, sliced
    • almond flakes, lightly roasted (optional)
    • 1 Tbsp oyster sauce
    • Light soya sauce and salt to taste
    Method
    1. Stir-fry the carrot, sweet peas, cloud ears, celery and lastly toss in the golden mushrooms.
    2. Sprinkle on some water if the dish is too dry.
    3. Add in the sauces and salt to taste.
    4. Dish out onto a serving plate and sprinkle some roasted almond flakes on top.
    5. Serve immediately.




    I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
    Doreen of  'My little favourite  DIY'


continue reading "Mixed vegetables with golden mushrooms ~ 杂菜金针菇"

Monday, April 6, 2015

Turmeric Chicken ~ 黄 姜 鸡

Sokehah Cheah | 9:20 PM | | | 16 Comments so far


I used both fresh Turmeric aka 'kunyit' and Galangal aka 'lengkuas' in this Turmeric Chicken recipe and together with crushed lemon grass and a sprinkling of kaffir leaves, this chicken dish was extremely delicious and fragrant.  It was indeed a good accompaniment with white rice, roti pratha or even plain bread.  Above all, this chick dish was very easy to whip up without much fuss.








Recipe for Turmeric Chicken  ~    


    Ingredients

    • 2 chicken legs, cut into two
    • 10 shallots
    • 10 gm fresh turmeric
    • 3 to 4 cm galangal
    • 3 stalks lemon grass, crushed
    • 1 fresh chilli
    • 5 pieces fresh kaffir leaves
    • Salt and sugar to taste
    Method
    1. Blend or pound the shallots, turmeric, galangal and lemon grass.  Add in some salt, sugar, mix well.
    2. Marinate the chicken pieces with the above pounded ingredients, preferably overnight.
    3. In a pan, place the marinated chicken pieces, add in about 1/2 cup water, bring to the boil, lower heat to simmer.  Cover and cook the chicken till tender and almost dry.
    4. Fine tune to taste.
    5. Add in the kaffir leaves, mix in well.
    6. Toss in the sliced chillies, dish out and serve.




    I'm linking this post to the Little Thumbs Up, organised by  Bake for Happy Kids, 
    My Little Favourite DIY and hosted by  Diana of  Domestic Goddess Wannabe and the theme for April is 'chicken'.


continue reading "Turmeric Chicken ~ 黄 姜 鸡"

Thursday, April 2, 2015

Eggplant with minced pork ~ 茄子炒肉碎

Sokehah Cheah | 11:43 AM | | | | | 17 Comments so far


There are many ways to prepare eggplant and to me, the most fuss free method is to just cut it up, steam and then serve with some garlic oil and a dash of pepper.   But today, I want to share with you a more 'complicated' method whereby I pan seared them, mixed in some Korean bean paste, bits of pork and added in some dried chillies to make the dish slightly spicy.   This dish pairs well with rice or plain white porridge.












Recipe for Eggplant with minced pork ~  茄子炒肉碎

Ingredients

  • 2 eggplants, 450 gm, cut into bite size
  • 2 stalks of spring onions, cut into 2 inch lengths
  • 150 gm minced pork
  • 6 dried chillies, soaked to soften and cut
  • 4 cloves of garlic, chopped
  • 1 Tbsp Shaoxing wine
  • 3 Tbsp oil
Sauce  (Combine altogether)
  • 1.1/2 Tbsp bean paste 
  • 1 Tbsp light soya sauce
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 2 tsp sugar
Method
  1. Heat up some oil in a wok, sear the eggplants till brown on all sides.
  2. Dish out and set aside.
  3. With the remaining oil in the wok, add in the garlic, minced pork, dried chillies, stir-fry.  Mix in the sauce, stir-fry.
  4. Toss in the eggplants, spring onions, mix well.  Fine tune to taste.
  5. Drizzle on the wine, dish out and serve hot with rice.






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