Thursday, July 21, 2016

Orange Muffins with Cereal Topping ~ 香橙麦片玛芬


This recipe has both orange zest and juice which gives these muffins an awesome orange flavour.  Topped with cereal, this will make an excellent nutritious breakfast to start off your day!








Orange Muffins with Cereal Topping  ~    香橙麦片玛芬

Ingredients

  • 85 gm melted butter
  • 125 gm plain flour
  • 1 egg
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • 60 gm caster sugar
  • 1 tsp baking powder
  • 2 tsp orange zest
  • 1 Tbsp orange juice
  • a pinch of salt
For the topping :   6 Tbsp cereal + 3 tsp Demerara sugar, mix well.

Method
  1. Sift plain flour, baking powder and salt into a mixing bowl.  Whisk in the sugar and orange zest, mix well, set aside.
  2. In another bowl, whisk together the melted butter, egg, milk, vanilla and orange juice.
  3. Pour the wet ingredients into the flour mixture and mix till just combined.
  4. Scoop batter into a paper lined muffin pan.  Sprinkle with the cereal topping.
  5. Bake in a preheated oven @ 190 deg.C for 20 mins.  Test with skewer till it comes out clean.
  6. Let cool in pan for 5 mins, before removing and cooling them on a wire rack.
  7. Serve warm.
  8. Yield :  6 muffins





Continue reading "Orange Muffins with Cereal Topping ~ 香橙麦片玛芬"

Tuesday, July 19, 2016

New tasty treats in cakes


Cakes are one of the most popular desserts across the world. It is simple to make, it is sweet, and there are many variations in which cakes can be made and enjoyed. There is no clear reference as to when and how cakes were first discovered, and who was responsible for it. However, one thing is pretty well established, that cakes have been popular from the very beginning. Another reason behind the popularity of cakes is that they are easily available as well. There are many bakeries in every city, every locality, and all of them make decent cakes. Now you can also order cakes online in Chennai , or any other city for that matter, and enjoy a cake in your house or workplace without ever having to get up from your couch. This is like a dream come true for all the people with a serious sweet tooth.



Butterscotch Cake


Variations of delicious cakes

Every person has different choices in different aspects of their life. The individual choices differ even in the smaller details. So two different people can have two very different choices when it comes to their favourite cake flavour. While someone likes a chocolate cake, the other person might be fond of fruit cakes. So it is important to have different kinds of  cake flavours for online ordering. When you browse for online cakes in Chennai, you can get all these delicious flavours and much more. You can even find different kinds of cakes that you have never heard of before in your life.



Semolina Coconut Cake


Shopping for personalised cakes

It is not uncommon to order a very specific and special cake for a very special occasion. Suppose it is your kids birthday and you want a cake in the shape of a car, you can get the through online shopping. Suppose it is your parents 25th anniversary and you want their picture on the cake in icing, you can get that too.  So there is a lot of room for personalization when you place an order for online cake.  You also get great offers on these cakes.



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Monday, July 18, 2016

Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤


The Burdock root had always attracted my attention whenever I spotted it during my marketing rounds.   I had been wondering how to cook with it as I know that it's a soup ingredient until one day I saw a lady promptly dropping a long Burdock root into her shopping basket.  On inquiring further she told me that it's very nutritious and rattled off the ingredients that she will normally use to make this soup.   So today, I'm sharing my recipe or rather hers with you.




Burdock root yuzhu and apple soup ~  牛蒡玉竹苹果汤  

Ingredients   

  • 400 gm pork shoulder, cut into chunks
  • 150 gm Burdock root
  • 50 gm yuzhu (polygonatum)
  • 1 green apple
  • 2 honey dates
  • 3 lt water
  • Seasalt to taste
Method
  1. Scald the pork in boiling water, remove and rinse.
  2. Wash, peel and core the apple.  Cut into wedges.
  3. Peel off the skin from the Burdock root and slice.
  4. Rinse the yuzhu.
  5. Fill a pot with 3 litres of water, bring to a boil and add in all the ingredients.  Let it boil for about 5 mins, then turn to low heat and let it simmer for 2.1/2 hours.  Season with salt.
  6. Ladle into bowls and serve warm.
  7. Yield :  4 to 6 servings.



Continue reading "Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤 "

Thursday, July 14, 2016

Korean Egg Bread (Gyeran-Bbang) ~ 韩式鸡蛋面包


Quite a number of fellow bloggers have posted Korean Egg Bread in Facebook and shared their recipes  and I was tempted to try.  It struck me that I could make this for lunch and upon surfing the internet for more info about this recipe, I chanced upon Seonkyoung's blog and decided to try her Korean Egg Bread recipe.  I made some plain with a sprinkling of seasalt, some topped with roast pork and some with chopped spring onions.  They were delicious and I will be making this again for a light meal.








Korean Egg Bread (Gyeran-Bbang)  ~    韩式鸡蛋面包

Ingredients

  • 128 gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 Tbsp melted butter or vegetable oil (I used canola oil)
  • 12 small eggs
  • spring onions/shredded cheese/bacon bits for topping
  • 3/4 cup milk + 2 Tbsp white vinegar or lemon juice to make Buttermilk
Method
  1. Make Buttermilk, set aside.
  2. Sift flour, baking soda and baking powder, add salt, sugar and mix well with a whisk.
  3. Add oil, egg and Buttermilk.
  4. Whisk till free of lumps.
  5. Put 1 Tbsp of batter into the greased muffin pan, break in a small egg, cover up with more batter but expose the egg yolk.
  6. Sprinkle on some chopped spring onions, bacon bits, mixed dried herbs or shredded cheese as desired.
  7. Bake in a preheated oven @ 180 deg.C for 20 mins.
  8. Serve immediately.
  9. Yield :  12 egg bread
A point to note is to use greased muffin pan so that the egg bread can be removed easily.  With cupcake liners, the egg bread tends to get stuck onto the liners and you'll need to scrape out the last morsels of delicious egg bread.



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Monday, July 11, 2016

Coffee Marble Chiffon Cake ~ 咖啡大理石戚风蛋糕


Chiffon cakes remain a top pick in my family because of its soft and light texture.  Moreover these cakes are not overly sweet and the plus point is that one can have many helpings and need not worry over adding extra inches to the waistline!








Coffee Marble Chiffon Cake   ~   咖啡大理石戚风蛋糕
(adapted from 'here' with modification)

Ingredients  (A)
  • 84 gm plain flour
  • 6 large egg yolks
  • 24 gm caster sugar
  • 84 ml water
  • 72 ml canola/corn oil
  • 3/4 Tbsp hot water + 1.1/4 tsp instant coffee granules
(B)
  • 108 gm caster sugar
  • 12 gm cornflour
  • 6 large egg whites
Method
  1. Dissolve the hot water with the coffee granules, set aside.
  2. Sift the plain flour, twice, set aside.
  3. Mix the egg yolks with the sugar, then add in oil, water and blend well together.
  4. Add in the sifted flour and mix well with a wire whisk, set aside.
  5. Combine sugar and cornflour.
  6. Beat egg whites till foamy, add in half the sugar and cornflour mixture, then add in the remaining mixture.  Beat till egg whites are glossy and stiff peaks form.
  7. Add in 1/3 egg whites to the egg yolk mixture, fold in the rest of the egg whites.
  8. Take 1/4 of the batter and mix in the coffee mixture.
  9. Spoon plain and coffee batter alternatively into the ungreased 23 cm tube pan, shake and bang it a bit on the work top.  Use a chopstick or skewer to stir the batter to create swirls.
  10. Bake in a preheated oven of 170 deg.C for 55 mins. Test with a skewer if it comes out clean.
  11. Immediately invert the cake and let it cool completely, about 1 to 1.1/2 hours.  Remove the cake by hand.


Continue reading "Coffee Marble Chiffon Cake ~ 咖啡大理石戚风蛋糕"

Thursday, July 7, 2016

Fish fillet steamed with Tofu ~ 豆腐蒸鱼片


The mild taste but firm  texture of the Grouper fish blends well with the bland silken tofu and black bean sauce.   A simple and quick to prepare dish which goes very well with white rice or just plain white porridge.








Fish fillet steamed with Tofu  ~  豆腐蒸鱼片

Ingredients

  • 200 gm Grouper fish fillet
  • 1 box silken tofu
  • 1.1/2 Tbsp fermented whole black beans/tau cheong
  • 1/2 tsp sugar
  • 2 tsp cornflour
  • a small piece of ginger, chopped
  • pinch of seasalt
  • pepper
  • olive oil
  • spring onions to garnish
Method
  1. Marinate the fish fillet with some seasalt and sugar, set aside.
  2. Slice up the silken tofu into 10 pieces and place on a dish.
  3. Place the seasoned fish fillet on top of the tofu.
  4. Sprinkle on some chopped ginger.
  5. Mix the black beans with sugar, cornflour and 2 Tbsp of water.
  6. Pour the mixture over the fish fillet.
  7. Steam on rapidly boiling water for 6 mins.
  8. Fine tune to taste, garnish with some chopped spring onions, a dash of pepper and drizzle over some olive oil.
  9. Serve immediately.



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Monday, July 4, 2016

Pumpkin Cinnamon Nutty Rolls ~ 南瓜肉桂面包卷


The El Nino helped in speeding up the proofing process for these Pumpkin Cinnamon Nutty Rolls.  I was really surprised when the dough tripled in size in just under an hour.  I checked the temperature at that time and it was 34 deg.C!  These sweet and tender rolls are best eaten on the day they are made but do heat up leftovers if any.








Pumpkin Cinnamon Nutty Rolls  ~    南瓜肉桂面包卷

Ingredients

  • 1/2 cup milk
  • 430 gm plain flour, sifted
  • 3 Tbsp/45 gm unsalted butter, melted
  • 2 Tbsp sugar
  • 2.1/4 tsp instant dry yeast
  • 1 large egg
  • 2/3 cup fresh pumpkin puree (from 300 gm raw pumpkin)
  • 1/2 tsp salt
  • some raw sugar to sprinkle

Filling
  • 50 gm brown sugar
  • 2 tsp cinnamon
  • 50 gm lightly toasted walnuts, chopped
  • 2 Tbsp melted butter
Method
  1. Discard the seeds and membrane from the pumpkin and steam with the skin.  Then scrape out the pumpkin, and mash with a spoon, leave aside.
  2. Heat milk and butter till butter is melted and pour this into a stand mixer with the dough hook attachment.
  3. Immediately sprinkle on yeast, let stand until a bit foamy, about 5 mins.
  4. Add sifted flour, sugar, egg, mashed pumpkin and salt.  Mix on low speed, scraping the sides of the mixing bowl once and continue to beat till dough is smooth and elastic.
  5. Cover the dough with a piece of damp cloth, let rise in a warm place till double in size, about 1 hr.
  6. Grease a 9 x 13 inch baking pan with some melted butter, set aside.  
  7. Mix the brown sugar and cinnamon.
  8. Transfer dough to a lightly floured surface and roll out the dough.  Spread melted butter, sprinkle on the brown sugar mixture and chopped walnuts, leaving a 1/4 inch border.
  9. Starting from the long edge, roll up like a swiss roll, then cut to 15 pieces.  Place rolls on the greased pan, cut side up, spaced evenly.  Cover with damp cloth or cling wrap, let rise in warm place for about 45 mins to 1 hour.  Sprinkle on the raw sugar.
  10. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Let cool in pan for about 5 mins.
  11. Serve warm.
  12. Yield :  15 rolls
Note :  Other than sprinkling with raw sugar, you can also top them with glaze or cream cheese frosting.


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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.



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