Thursday, September 29, 2016

Dried Shrimp Salad ~ 虾米沙拉


I was introduced to this dish when we dined out recently and the waitress recommended that this would pair very well with white porridge.  I've never thought of a dried shrimp salad and naturally we were game to give it a go.  True to what she said, this dish did go very well with the porridge and I tried to replicate it at home.   This is indeed delicious and can double up as an appetiser as well.   Think it will be a good accompaniment with a glass of cold Beer too!




Dried Shrimp Salad ~  虾米沙拉

Ingredients

  • 150 gm tiny dried shrimps
  • 1 onion, sliced
  • 3 bird eye chillies, cut
  • 6 limau kasturi/limes
  • 6 tsps sugar or to taste
Method
  1. With some oil, pan-fry the dried shrimps until they pop up and fragrant.
  2. Dish out into a mixing bowl.
  3. Squeeze out the juice from the limes and mix with the sugar till sugar is dissolved.
  4. Mix in the sliced onion and toss in the chillies.
  5. Pour the lime juice into the mixture and mix well.  Fine tune to desired taste.
  6. Cover and chill in the fridge before serving.



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Monday, September 26, 2016

Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕


The sweet aroma of this cake filled the air in my kitchen as it was baking in the oven.  The crunchy top is delicious which gives a perfect finishing touch to a moist and delicious cake.  This cake will double up as a luscious and fragrant breakfast treat as well!











Blueberry Streusel Coffee Cake  ~  蓝莓细末蛋糕 (adapted from 'here'  with slight adjustment)

Ingredients

  • 250 gm plain flour
  • 100 gm caster sugar
  • 2 tsp  baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 113 gm butter
  • 125 gm frozen blueberries (unthawed)
  • 100 gm lightly toasted walnuts, chopped
  • 1 tsp vanilla
Streusel Topping
  • 50 gm caster sugar   
  • 50 gm cold butter, cut into cubes 
  • 80 gm plain flour     
  • 1 tsp cinnamon
Method 
  1. To prepare the streusel : combine the sugar, flour and cinnamon, rub in with the cold butter till it resembles breadcrumbs, set aside.
  2. Sift or whisk the flour, baking powder and salt.  Whisk in the sugar, mix well.
  3. Beat the egg, milk and butter till creamy.  Stir this into the dry ingredients.
  4. Mix in the frozen blueberries and walnuts.
  5. Spread the batter into a 7 inch sq. pan, lined with parchment paper and greased at the sides.
  6. Level the surface and sprinkle the streusel on top.
  7. Bake in a preheated oven @ 180 deg.C for 35 to 40 mins., test with a skewer till it comes out clean.
  8. Let cool in pan before cutting up to serve.





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Monday, September 19, 2016

Lemon Grass Turmeric Chicken ~ 香茅姜黄鸡


This is a simple yet delicious dish with a few easily available ingredients.  The lemon grass lets outs a citrusy fragrance while the yellow turmeric spice lends a beautiful colour to the dish.  Turmeric not only helps to boost food flavours but it also has many benefits which includes helping to ward off dementia and reduce the risk of cancer, just to mention a few.





Lemon Grass Turmeric Chicken ~  香茅姜黄鸡

Ingredients

  • 2 whole leg of chicken, about 700 gm, chopped
  • 2 stalks of lemon grass, finely choppped
  • 2 tsp turmeric powder
  • 1.1.2 Tbsp fish sauce
  • 1/2 Tbsp light soya sauce
  • 1.12 Tbsp brown sugar
  • 2 Tbsp cooking oil
  • 50 ml water
  • a dash of seasalt
Method
  1. Marinate the chicken with the chopped lemon grass, sauces, brown sugar and turmeric powder for a few hours or overnight.
  2. Heat up a non-stick pan with the cooking oil, pan-fry the marinated chicken, add in the water, cover with lid and let it simmer till the chicken is tender and cooked thoroughly.
  3. Fine tune to taste, dish up and serve.


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Thursday, September 15, 2016

Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016


These non-baked Cranberry Snowskin Mooncakes make an ideal gift for your friends during the Mid-Autumn festival.  Making these mooncakes is not so time-consuming as you don't need to  bake them and they do look cute and pretty when made in different colours.  These Cranberry Snowskin moonies remain soft and chewy even after being chilled in the fridge for four days.





Cranberry Snowskin Mooncake  ~   蔓越莓冰皮月饼  2016

Ingredients  
  • 100 gm kao fun
  • 100 gm  icing sugar (sifted)
  • 32 gm Crisco shortening
  • 125 ml ice water  (boil 1 cup of water with some pandan leaves, strain and leave
  •  in the fridge)
  • 350 gm cranberry lotus paste (storebought)
  • a drop or two of pink food colouring
Method
  1. Sift kao fun and icing sugar into a mixing bowl.
  2. Rub in shortening till it resembles bread crumbs.
  3. Measure 125 ml chilled pandan water, add in a drop or two of pink colouring, mix well. Gradually add in chilled pink coloured water and mix to form a smooth dough.  (You may need more or a bit less water).  Knead lightly till it doesn't stick to your hands and is malleable.   Cover and let rest for about 20 mins.
  4. For a 50 gm mould, divide dough into 14 portions of 24 gm each.  Roll into a ball.
  5. Divide paste into 25 gm each.  Roll into a ball.
  6. Lightly flatten the dough with a rolling pin, the edges thinner than the centre, put in the ball of paste, wrap it up and  place it into the mould.  Stamp out the snowskin mooncake.
  7. Place snowskin mooncakes  into a container and put a piece of paper kitchen  towel over the snowskin mooncakes to absorb any condensation.  Cover the snowskin mooncakes and chill in the refrigerator.  
  8. Yield :  14 snowskin mooncakes                          



To All my Readers and Friends 

Enjoy a wonderful Mid-Autumn Festival 
with your friends and loved ones!

中秋节快乐 !


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Monday, September 12, 2016

Vegetable and Ham Noodle Cups ~蔬菜火腿面杯


Vegetable and Ham Noodle Cups are a great way to snack on or you can add in a salad to serve as a meal.   If you have kids who refuse to  eat their veggie, this is a good way to add or rather hide the veggie into the noodles and with some meat thrown in, I'm sure they will enjoy it.







Vegetable and Ham Noodle Cups ~ 蔬菜火腿面杯  

Ingredients

  • 120 gm  dried thick noodles
  • 3 large eggs
  • 1 capsicum, chopped
  • Cherry tomatoes, chopped
  • 2 slices of ham, cut into match sticks
  • Salt, pepper, olive oil and sesame oil
Method
  1. Grease muffin pan with cooking spray or melted butter.
  2. Cook the noodles in boiling water for about 4 mins, drain.
  3. Mix olive oil and salt into the noodles.
  4. Arrange the noodles into the muffin, add in some chopped capsicum and cherry tomatoes.
  5. Beat the eggs in a measuring cup, add in 1/2 tsp salt, sesame oil and a dash of pepper.
  6. Pour the egg mixture into the noodles.
  7. Top with some ham strips.
  8. Bake in a preheated oven @ 180 Deg.C for 25 mins.  Let cool in pan for 5 mins.
  9. Remove and serve immediately with some chilli sauce.
  10. Yield :  6 Noodle cups.




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Monday, September 5, 2016

Bacon Bones and Cabbage Stew


I cooked this dish during my recent holiday in Perth.  I was attracted to the big chunks of bacon bones at the butchers in the supermarket and instantly thought of the savoury and sourish dish which we normally cook leftovers with 'gai choy'.   I couldn't find 'gai choy' and so substituted with green cabbage which turned out just as good.




Bacon bones and cabbage stew

Ingredients

  • 500 gm bacon bones
  • 800 gm green cabbage
  • 6 pieces tamarind skin
  • 4 dried chillies, reconstituted
  • 1 Maggi chicken cube
  • Salt and sugar to taste
  • 1.5 litre water
Method
  1. Blanch the bacon bones in hot water, drain and rinse with water.   Set aside.
  2. Cut the cabbage.
  3. In a pot, add in the water and bring to a light oil.  Add in the tamarind skin and dried chillies.
  4. Add in bacon bones and cabbage.  Cover and simmer till the cabbage is soft.
  5. Stir in the chicken cube and add salt, water to taste.
  6. Dish out and serve with rice.

 

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Thursday, September 1, 2016

Red Bean Paste Mooncake ~ 红豆蓉月饼 (2016)


Mooncake festival is here again.   And looks like I've been collecting and tempted to collect more and more mooncake moulds each year.  I love this 'Fook' or  Prosperity mould which was a gift from a good friend and I made these mooncakes with homemade red bean paste.








Red bean paste mooncake  ~  红豆蓉月饼
    Ingredients for Skin Dough 
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Red bean Paste

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 25 gm
    5. Red bean filling is 25 gm
    6. Yield :  11 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.



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Monday, August 29, 2016

Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)


The annual Mooncake or Lantern festival is fast approaching and this year it falls on 15th September.  These Lotus meat floss mooncakes were made from a wooden mould  which I bought recently.   Personally I find that stamping the mooncakes out from the plastic mould is faster and easier.  These mooncakes are semi savoury because of the meat floss embedded in the lotus paste and having a nice neat cut can be a bit challenging because of the meat floss.




Lotus Meat Floss Mooncake  ~    莲蓉肉松月饼

    Ingredients for Skin Dough
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Lotus Paste (store bought)
              -  Chicken meat floss

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 45 gm
    5. Lotus paste is 100 gm
    6. Meat floss is 10 gm
    7. Yield :  6 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.


Continue reading "Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)"

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