Tuesday, May 3, 2016

Coconut Fruity Popsicles ~ 椰子水果冰棒



To beat the heat and quench your thirst in this hot and sticky weather, try these Coconut Fruity Popiscles.  Naturally refreshing, low in fat,  coconut water is sweet and contains electrolytes which our body loses through our sweat and coconut water is more hydrating than water.






Coconut Fruity Popsicles ~  椰子水果冰棒

Ingredients

1.1/2 cups fresh coconut water
1 Tbsp pandan sugar syrup
 to mix with the coconut water (optional)
coconut & jack fruit meat

Method

Divide the coconut and jackfruit meat between the ice moulds
Fill with coconut water
Insert the stick and freeze overnight till firm
Yield :  6 Popsicles



Continue reading "Coconut Fruity Popsicles ~ 椰子水果冰棒"

Thursday, April 28, 2016

Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕


My family never gets tired of having chiffon cakes for their breakfast or to snack on, all because of their soft, fluffy texture and on top of that they are not overly sweet.  Another plus point is that they can be kept in an airtight container and stay nice and soft even after a few days, that is provided they're not finished off by the next day!









Peppermint Tea Chiffon Cake ~  薄荷茶戚风蛋糕

Ingredients (A)

  • 4 teabags of Peppermint tea
  • 200 gm sifted cake flour or plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 70 gm caster sugar
  • 100 ml canola oil
  • 150 hot water (steep in the 4 tea bags for about 10 mins)
  • 3 Tbsp tea leaves from the tea bags
(B)
  • 6 egg whites
  • 70 gm caster sugar
Method
  1. Sift the flour twice.  Add in the baking powder and sift again.  Set aside.
  2. Place the egg yolks in a mixing bowl, add in sugar and beat with the paddle attachment, till pale.
  3. Whisk in the oil, followed by the tea, then the 3 Tbsp tea leaves.  Fold in the sifted flour in batches.
  4. In another clean mixing bowl, beat the egg whites till foamy, add in the sugar gradually and beat till stiff peaks form.
  5. Fold in the beaten egg whites into the egg yolk mixture in 3 batches with the ball whisk.  
  6. Pour the batter into the ungreased tube pan, swirl the batter with the spatula and tap the pan lightly on the work top to release any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C (on the lower rack) for about 50 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake and let it cool completely, about an hour or so, then unmould the cake with a flat metal spatula or by hand.




Continue reading "Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕"

Monday, April 25, 2016

Chinese Sweet Corn and Chicken Soup ~ 中式甜玉米鸡汤

This sweet corn and chicken soup, prepared the Chinese way, is a heart warming comfort soup, perfect for lunch or dinner.  The texture is velvety and didn't call for a can of creamed corn or whipping cream.






Chinese Sweet Corn and Chicken Soup ~  中式甜玉米鸡汤

Ingredients



  • 1 chicken frame, about 300 gm
  • 1 chicken breast, about 250 gm
  • 1 ear of sweet corn
  • 1 egg lightly beaten
  • 7 cups of water
  • Seasalt to taste
  • 2 Tbsp cornflour + 1 Tbsp water to thicken
  • Pepper
  • Mixed dry herbs (optional)
  • 1/4 Knorr chicken cube (optional)

  • Method
    1. Remove the husks and silks from the sweet corn, slice off the kernels vertically, set aside.  Chop up the corn cob.
    2. In a pot, bring the water to a boil, add in the chicken frame, corn cob and chicken breast.
    3. When the chicken is cooked, remove and let cool before shredding.
    4. Discard the chicken frame and corn cob.
    5. Pour in the corn kernels, let it simmer for a while.  Add in the Knorr chicken cube, give it a stir.
    6. Add in cornstarch thickening and sea salt to taste.
    7. Pour in the lightly beaten egg through the tines of a fork, stir.
    8. Ladle into serving bowls, add in a dash of pepper and a sprinkling of mixed dry herbs.

    Continue reading "Chinese Sweet Corn and Chicken Soup ~ 中式甜玉米鸡汤"

    Thursday, April 21, 2016

    Juicy Pork Ribs ~ 美味排骨


    These ribs can be easily made at home, not necessary to order when at a restaurant.  The ribs are tender and the meat falls right off the bone.   I rub the ribs with spices, cook them in a pressure cooker and finished on the grill with a simple homemade barbecue sauce.






    Juicy Pork Ribs ~  美味排骨

    Ingredients

    • 800 gm pork ribs
    • Sea salt & freshly ground black pepper
    Paste
    • 1 tsp cumin, 1 tsp paprika
    • 1 tsp chilli paste, 2 tsp ground ginger
    • 1/2 tsp Chinese 5 spice powder, 1/2 tsp mixed dry herbs
    • 2 Tbsp golden syrup
    BBQ Sauce
    • 1 small piece ginger
    • 2 pips garlic
    • 1 tomato, pureed
    • 30 ml Rum
    • 1 Tbsp white vinegar
    • 2 Tbsp brown sugar
    • 100 ml water
    Method
    1. Combine paste with 2 tsp of sea salt in a bowl.
    2. Clean and pat dry the ribs, rub all over with the paste.
    3. Cover with cling film and leave to marinate, overnight, refrigerated.
    4. Cook the ribs in a pressure cooker with 200 ml water.
    5. Remove and place the ribs on a sheet of parchment water, grill for a few mins. and brush with the BBQ sauce.
    6. Serve.



    Continue reading "Juicy Pork Ribs ~ 美味排骨"

    Monday, April 18, 2016

    Drunken Chicken ~ 醉鸡


    I was watching a HK TVB drama and there was this mention of 'Drunken Chicken'.  To satisfy my curiosity, I googled and found quite a number of different versions of preparing this dish.   But I was attracted to the 'rolled' type of Drunken Chicken as they look very pretty.  This is normally served as an appetiser and can be kept refrigerated for about ten days and yet retain their texture and flavour.








    Drunken Chicken ~  醉鸡 (adapted from 'here' with modification)

    Ingredients

    • 3 whole leg of chicken, debone but skin intact, bones for stock
    • 4 cups of water
    • 2 pcs of ginger
    • 1 stalk of spring onions
    • 1 tsp salt
    Brine
    • 1.1/2 cups of chicken stock at room temperature
    • 1/3 cup Shaoxing wine
    • 2 tsp sugar
    • 1.1/2 tsp sea salt
    • 1 Tbsp Goji berries, rinsed and pat dry
    • 2 pcs Tong Quai, break into small pieces
    • 6 pcs Ginseng
    • 1 tsp sesame oil
    Method
    1. Bring 4 cups of water to the boil, add in the ginger, spring onions, chicken bones and salt.  Boil till about 2 cups stock remain.
    2. Pat dry the chicken leg, place it on a sheet of foil about 1 foot long, sprinkle with 1/4 tsp sea salt.
    3. Roll up the chicken lenthwise, wrap with foil and twist the ends on both sides like a toffee.
    4. Repeat for the other two pieces of chicken.
    5. Place the foil wrapped chicken on a steamer and steam on high heat for about 20 mins.  Turn off heat and let chicken sit for about 5 mins. with the lid on.
    6. Meanwhile prepare a bowl big enough to fit the chicken with lots of ice cubes.
    7. Transfer the chicken from the steamer into the ice bath and let sit for 10 to 15 mins till completely cooled.  This method is to ensure that the juice is locked in.
    8. Unwrap the chicken and place them in a non-reactive container, add in the ginseng, goji berries, Tong Quai, sugar and salt.  Ladle on the chicken stock, add in the Shaoxing wine and sesame oil, give it a good stir.  Fine tune to taste.
    9. Cover and keep in the fridge overnight.
    10. Cut chicken roll into pieces and add in some wine sauce.
    11. Serve immediately as an appetiser.


    Continue reading "Drunken Chicken ~ 醉鸡 "

    Thursday, April 14, 2016

    Baked fish ~ 烤鱼


    Too lazy to cook dishes for a meal, I opted to whip up this one-dish baked fish for dinner......a wholesome, satisfying and healthy meal.  For me, most important is that it's fuss-free, simple with  no aftermath of cleaning a greasy kitchen!





    Baked fish ~  烤鱼

    Ingredients

    1 Threadfin fish
    1 tomato - sliced
    1 lemon - sliced
    Garlic - chopped
    Olive oil
    Seasalt
    Freshly ground black pepper
    Salad greens to serve

    Method
    Clean the fish, pat dry and score the fish by making 3 diagonal
    slits on both sides of the fish
    Rub in seasalt and freshly ground black pepper all over the fish
    Insert 2 slices of lemon and tomatoes into the fish cavity
    Sprinkle on the chopped garlic and olive oil
    Pour some oil onto a sheet of alluminium foil
    Place the fish and wrap it up
    Bake in a preheated oven @ 220 deg.C for 15 mins.
    Open up the foil and place the fish on serving plate
    Garnish with some shredded purple cabbage and carrot
    Serve immediately



    Continue reading "Baked fish ~ 烤鱼"

    Monday, April 11, 2016

    Apple and Pear Soup ~ 苹果梨汤


    This is an easy to make, simple comfort soup.  The apples and pears help to soothe and moisten the throat and lungs which are what we need right now to combat this extremely hot, humid and hazy weather.  I added in some lean pork and seedless red dates which help to enhance the flavour and make the soup sweet.



    Apple and Pear Soup ~ 苹果梨

    Ingredients

    300 gm lean pork, cut into bite size
    2 red apples
    2 Chinese pears
    10 seedless red dates
    3 litres water
    Sea salt to taste

    Method

    Remove the skin and seeds from the apples and pears, cut into quarters
    Bring the water to the boil, and add in the red dates, apples and pears
    Let it simmer for about 10 mins., then add in the meat
    Cover and let it boil for about 10 mins under medium heat
    Lower flame and let soup boil for about 2 hours
    Fine tune to taste and ladle onto serving bowls
    Serve.
    Continue reading "Apple and Pear Soup ~ 苹果梨汤"

    Thursday, April 7, 2016

    Eggless zebra muffins ~ 无蛋斑马玛芬


    I've never done any bakes without using eggs as an ingredient and when I saw a recipe of eggless muffins on FB, I was curious to find out about the taste, texture, etc.  So without much hesitation and as all the ingredients were at hand, I gave this recipe a go and the result....... soft, moist muffins with pretty swirls!






    Recipe for Eggless Zebra Muffins ~   无蛋斑马玛芬   (adapted from  'here' )

    Dry Ingredients

    • 195 gm plain flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • a pinch of salt
    • 2 Tbsp skimmed milk powder
    Wet Ingredients
    • 250 ml milk
    • 2 tsp vinegar
    • 1/4 cup oil
    • 140 gm brown sugar
    • 1/4 cup hot water
    • 1 Tbsp vanilla
    Chocolate layer
    • 2 Tbsp cocoa powder
    • 1.1/2 Tbsp hot water
    Method
    1. Mix vinegar and milk in a bowl, set aside.
    2. Sift or whisk flour, milk powder, baking soda, baking powder and salt, set aside.
    3. In another bowl, whisk brown sugar, hot water, oil and vanilla thoroughly.  Then mix in the milk vinegar mixture.
    4. Pour this mixture into the dry ingredients, mix till slowly combined.
    5. Separate into 2 portions.
    6. To one, add the cocoa mixture, stir well.
    7. To the other, add vanilla, mix well.
    8. Put a layer of vanilla batter into the paper lined muffin pan, do not swirl, then add a layer of cocoa batter, continue to do this till the batter is about 3/4 full.
    9. Bake in a preheated oven @ 180 deg.C for 20 mins. till a skewer inserted comes out clean.
    10. Let cool in pan before removing onto a wire rack to cool further.
    11. Serve warm
    12. Yield :  8 Muffins





    Continue reading "Eggless zebra muffins ~ 无蛋斑马玛芬"

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