Monday, August 3, 2015

Braised Short Ribs ~ 闷排骨


These Short Ribs are juicy, tender, slightly sweetish and pair very well with white rice.  It's like a Korean dish but I've changed the main ingredients, that's the short ribs from beef to pork.







Recipe for Braised Short Ribs  ~    闷排    
(adapted from 'here' with modifications)                       

Ingredients

  • 700 gm pork ribs
  • 1 large onion pureed
  • 6 to 8 cloves of garlic, minced
  • 1 China gong pear, peeled and pureed
  • 10 gm ginger, minced
  • 2 Tbsp light soya sauce
  • 1/2 Tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 Tbsp lightly toasted sesame seeds
  • Green peas (optional)
Method

  1. Wash the pork ribs, pat dry and set aside in a pot.
  2. Blend the garlic, gong pear, ginger and onion.  Pour into the pot of ribs.
  3. Add in soy sauce, brown sugar and black pepper.  Give it a stir.
  4. Cook on low heat for about 20 mins., lower heat and simmer till semi-dry.
  5. Fine tune to taste and add in the green peas.  Stir for a while and add in the sesame oil.
  6. Dish out onto a serving plate.  Sprinkle on some lightly toasted sesame seeds.
  7. Serve.



Versatile Blogger Award
Thank you, Doreen and Veronica for awarding me this Versatile Blogger Award.
Here, I'm sharing this award to all my fellow food bloggers in the blogging world.





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Thursday, July 30, 2015

Baked Mini Doughnuts ~ 香烤迷你甜甜圈


The texture of these baked mini doughnuts is different from the normal deep fried doughnuts.  These taste more like cake and best consumed within the day they're baked.  A wonderful tea-time treat!







Baked Mini Doughnuts ~ 香烤迷你甜甜圈  (adapted from 'here' with slight modification)

Ingredients

  • 105 gm plain flour
  • 25 gm caster sugar
  • 1/2  tsp baking powder
  • 1 egg
  • 80 ml fresh milk
  • 2 sachets of Lipton black tea
  • 40 ml corn oil or melted butter (I used canola)
  • 1.1/2 Tbsp honey
Topping
  • 60 gm semi-sweet chocolate (melted)
  • Lightly toasted nibbed almonds (optional)
Method
  1. Lightly simmer the milk with  2 sachets of Lipton black tea, let cool, set aside.
  2. Grease the mini doughnut pan with melted butter or oil.
  3. In a large mixing bowl, sift the plain flour, baking powder, mix well.
  4. Add in sugar and whisk with a ball whisk till well combined.
  5. Add in the beaten egg, milk tea, oil and honey and whisk till the batter is smooth.  Do not overmix.
  6. Slowly pour the batter into the greased pan.
  7. Bake in a preheated oven @ 180 deg.C for 8 to 10 mins.   Let cool before removing them onto a wire rack to cool.
  8. Meanwhile, melt the semi-sweet chocolate in a double boiler.  Dip the doughnuts into the melted chocolate and decorate with some lightly toasted nibbed almonds.
  9. Yield :  12 mini baked doughnuts.
Note:  For Matcha mini doughnuts, reduce the plain flour to 95 gm and add in 2 tsp of Matcha powder.







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Monday, July 20, 2015

Grapefruit Marmalade ~ 柚子果酱

Sokehah Cheah | 2:44 PM | | | | | 6 Comments so far



This is a very simple Grapefruit marmalade recipe.  It has a 'zingy' flavour, not too sweet and it's delicious with toasts, buns and in this case, I chose to spread it on my crackers.  This marmalade is full of fruit, flavourful but not overpowering.








Recipe for Grapefruit Marmalade  ~   柚子

Ingredients

  • 4 Grapefruits about 2.1/2 lbs
  • 2 cups water
  • 300 gm caster sugar
Method
  1. Put a few plates in the freezer to chill.
  2. Wash the grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to get rid of the wax on the peel.  Then wipe them clean.
  3. Use a peeler to peel off the zest from the grapefruits, set aside.
  4. Cut the grapefruit into 8 wedges and remove the white pith from the grapefruit.   (Discard the white pith for it's bitter).  Remove the seeds and membranes from the grapefruit and place them into a cotton cloth bag. 
  5. Add water, zest and sugar into a heavy bottom pot and boil the mixture on medium heat.  Add in the bag of membranes and seeds to get the pectin.  Stir the mixture until the sugar has dissolved making sure that the bottom doesn't get burnt.  Let the mixture simmer under low heat for about 1 hour 15 mins.,  till it has reached the jelling point.
  6. Remove the bag and press out juice from it.  Discard.
  7. To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and return it to the freezer.   Check it in a few minutes.  It should be slightly jelled and will wrinkle a bit when you slide your finger through it.   If it's still runny, continue to cook till it's jelled. 
  8. Ladle the marmalade into sterilised jars.   When they're cool, store them in the refrigerator.




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Thursday, July 16, 2015

Japanese Black Pearl Chiffon Cake ~ 日式黑珍珠戚风蛋糕


This Japanese Black Pearl Chiffon Cake has been baked by many bloggers and all of them gave the thumbs up for this recipe.  So, how can I give this a miss it and not try it out myself.   I was so pleased with the result and the cake stayed moist and soft even after being kept refrigerated for a couple of days.  Definitely a keeper recipe!





 



Recipe for Japanese Black Pearl Chiffon Cake ~  (adapted from  'here' )

日式黑珍珠戚风蛋糕

Ingredients  (A)                                         


  • 5 egg yolks
  • 60 ml corn/canola oil
  • 100 ml milk
  • 130 gm dark cooking chocolate
  • 55 gm plain flour
  • 25 gm cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Snow powder and choc chips for decoration (optional)
(B)
  • 5 egg whites
  • 80 gm caster sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
Method
  1. Melt cooking chocolate in a double boiler, set aside.
  2. Sift plain flour, twice and on the third time, sift together with the baking soda and baking powder.  Sift in the cocoa powder and mix well with a whisk.
  3. In a large bowl, with a ball whisk beat egg yolks, oil, milk and melted chocolate.  Stir well.
  4. With a ball whisk, mix the flour mixture into the egg yolk mixture into a smooth paste.
  5. Whisk egg whites till bubbles form, add salt and lemon juice.  When the egg whites have increased in volume, gradually add in sugar and beat till stiff peaks form, but not dry.
  6. Fold egg whites into yolk mixture in three batches, till well combined.
  7. Pour batter into an ungreased 22 cm chiffon cake pan, gently tap the pan on the worktop to dispel any air bubbles.
  8. Place pan onto the lower rack of the preheated oven and bake at 180 deg.C for about 45 to 50 mins.  Test with a skewer till it comes out clean.
  9. Invert cake immediately and unmould the cake when it's completely cooled.  Use a thin blade knife or spatula to go round the sides of the pan and the centre core, and remove the base from the cake.
  10. Decorate with snow powder and choc chips, if desired.



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Thursday, July 9, 2015

Green tea cupcakes

Sokehah Cheah | 3:56 PM | | | | 14 Comments so far


I came across this recipe while surfing the internet and the method of making these cupcakes caught my eye.   The recipe called for black tea but I tweaked it a bit and used Clear Green Tea from Lipton.
I also added a bag of infused tea leaves to the batter and this gave extra oomph to the cupcakes.  Texture was soft, moist and not too sweet as I've reduced the amount of sugar.   These cupcakes are best served accompanied by a steaming pot of Green tea.











Recipe for Green tea cupcakes  ~ 绿茶杯子蛋糕 (adapted from  'here'  with slight modification)

    Ingredients

    • 225 gm butter
    • 160 ml milk
    • 3 Green tea bags (I used Lipton)
    • 3 large eggs
    • 1.1/2 tsp vanilla
    • 210 gm plain flour
    • 1.1/2 tsp baking powder
    • 120 gm caster sugar (reduced from 160 gm)
    • 200 gm icing sugar for buttercream
    • Pinch of salt
    Buttercream
    • 50 to 75 ml butter, milk and tea mixture (from the above)
    • 150 to 200 gm icing sugar, sifted

    Method
    1. Place butter, milk and tea bags in a saucepan, heat on low heat.  Once butter has melted, let mixture simmer for a couple of minutes, not boiling.  Let cool for 10 mins.  Strain the mixture, press the tea bags , then remove them, set aside.  Mixture should have 230 to 250 ml left due to evaporation.
    2. Sift flour with baking powder and salt, set aside.
    3. Beat 160 gm butter and milk tea mixture with the sugar, till smooth.  Leave the balance for the butter cream.  Add eggs and vanilla.  Mix well.
    4. Fold in the flour mixture till well combined.  Add in a bag of tea leaves, mix well.
    5. Divide batter between the cupcake cases, bake for 17 to 20 mins. or till a skewer inserted comes out clean.  Remove from oven and let cool.
    6. Meanwhile, beat the Green tea infused butter and milk mixture and gradually add in the sifted icing sugar till the buttercream is thick and smooth.  Once the cupcakes are cooled, pipe out or apply a slick of buttercream on each of them.
    7. Yield :  10 Cupcakes






    I'm submitting this post to the Little Thumbs Up event, organised by Zoe of  'Bake for Happy Kids' and
    Doreen of   'My little favourite DIY'  and hosted by Cheryl of  'Baking Taitai'
    Theme for the month of July is 'Tea'.
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