Monday, May 30, 2016

Steamed Tri-colour eggs aka Sam Wong Dan ~ 蒸三皇蛋


This simple, homey egg dish surprisingly is very often listed under 'egg dishes'  on the menu of many Chinese restaurants.  It may appear to be a very easy peasy dish with only eggs, water and salt but then to be able to achieve a silky smooth texture custard do require some fine tuning.   After two attempts I deduced that attention must be given to the amount of water added to get the correct consistency, heat and timing for steaming.






Silky smooth egg to go with a hot bowl of rice !


Steamed Tri-colour eggs aka Sam Wong Dan ~  蒸三皇蛋

Ingredients

  • 1 chicken egg
  • 1 salted egg
  • 1 century egg
  • Boiled and cooled water (ratio 1 : 1.5)
  • Sesame oil & chopped spring onions to garnish
**  Total volume of eggs is 100 ml so, I added in 150 ml water

Method
  1. Break up the chicken egg, add the salted egg white and beat well.
  2. Break up the raw salted egg yolk.
  3. Peel and cut up the  century egg.
  4. Add boiled and cooled water into the egg mixture, whisk.
  5. Mix in the salted egg bits and century egg.
  6. Pour onto a dish and scoop out the foam.
  7. Once water in the steamer is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
  8. Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins., then every 3 mins.
  9. Lightly jiggle the plate and if the centre is wobbly, then it is done.
  10. Turn off heat and remove the plate of eggs.
  11. Garnish with the chopped spring onions with a dash of sesame oil and pepper.
  12. Serve immediately.





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Tuesday, May 24, 2016

Blueberry Muffins ~ 蓝莓玛芬


These muffins, bursting with fresh blueberries are simple and quick to make.  Moist, with a cakey crumb and perfect golden brown top, they can be enjoyed as a snack or with afternoon tea.








Blueberry Muffins  ~  蓝莓玛芬

Ingredients

  • 260 gm plain flour
  • 100 gm caster sugar
  • 1 large egg
  • 125 ml plain yoghurt
  • 125 ml milk
  • 1/3 cup (80 ml) canola/corn oil
  • 1 tsp vanilla
  •  Zest from 1 orange or lemon
  • 1.1/4 tsp baking powder
  • 1/2 tsp  baking soda
  • a pinch of salt
  • 1 to 1.1/2 cups fresh or frozen blueberries
Method
  1. Whisk the plain flour, sugar, baking powder, baking soda, zest and salt.  
  2. Whisk the egg, yoghurt, oil and vanilla, thoroughly.
  3. Pour the wet ingredients into the dry ingredients and stir till just combined.
  4. Fold in the blueberries gently.  (If using frozen blueberries, do not thaw them).
  5. Using an ice cream scoop, scoop the batter into the paper lined muffin pan till 3/4 full.
  6. Bake in a preheated oven at 190 deg.C for about 20 mins. till golden brown.  Test with a skewer till it comes out clean.
  7. Let cool in pan for about 5 mins, before removing them onto a wire rack to cool.
  8. Serve warm.
  9. Yield : 9 muffins

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Tuesday, May 17, 2016

Pork Belly with Bulgogi Sauce ~ 韩式五花肉


This is a hassle free dish on a busy day.  I just mix everything together except for the sesame seeds and let it sit for a couple of hours or you can leave it overnight.  Pan-fry it and garnish with some sesame seeds and serve with some Romaine lettuce.  Simple yet delicious!





Pork Belly with Bulgogi Sauce ~   韩式五花肉

Ingredients

500 gm pork belly, cut into bite size
4 Tbsp Bulgogi sauce
2 Tbsp minced garlic
1 Tbsp vinegar
Sesame oil
Lightly toasted sesame seeds

Method

Combine the pork belly with the Bulgogi sauce, garlic. vinegar and sesame oil
Pan fry in a non-stick pan till cooked
Sprinkle on sesame seeds
Serve with Romaine lettuce



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Thursday, May 12, 2016

Crispy Cereal Oat Cookies ~ 香脆燕麦饼干

These flourless cookies made with oats and cereal topping are crispy and crunchy, more or less like cereal bars really, just that they are shaped in the form of cookies.  Healthy and nutritious for breakfast or just to snack on!






Crispy Ceral Oat Cookies ~  香脆燕麦饼干

Ingredients                           


  • 140 gm cereal topping
  • 75 gm rolled oats
  • 70 gm vanilla sugar
  • 90 gm salted butter
  • 1/2 tsp baking soda
  • 1.1/2 tsp cinnamon
  • 1 Tbsp golden syrup
  • 1 Tbsp milk
Method
  1. Melt butter with the golden syrup, let cool, then mix in milk.
  2. Mix cereal, baking soda and cinnamon in a large bowl.
  3. Stir in rolled oats and sugar.
  4. Pour the milk mixture into the rolled oats mixture, mix to combine.
  5. Form into balls the size of walnuts and place 2 inches apart on a parchment lined baking tray.
  6. Bake in a preheated oven @ 10 deg.C for about 12 to 15 mins. till golden brown.
  7. Cool and transfer onto wire rack to cool completely.
  8. Store in cookie jar.
  9. Yield :  20 fairly big cookies



Continue reading "Crispy Cereal Oat Cookies ~ 香脆燕麦饼干"

Monday, May 9, 2016

Spring Onion Pancake ~ 葱油饼


I enjoy eating spring onion pancakes at the dim sum restaurant and also have a liking for Korean spring onion pancakes as well.  These pancakes are flaky and crispy and best eaten immediately.  Other than eating it on its on,  I reckon it will pair well with some curry just like our local roti canai.  If your hands can withstand heat, you can scrunch the pancake with your palms to make it more flaky just like how the roti canai guy does it before serving the roti :)










Spring Onion Pancake  ~   葱油饼

Ingredients

  • 300 gm plain flour
  • 1/2 cups boiling water
  • 1/4 cup room temperature water
  • 2 to 3 stalks spring onions
  • Sesame oil
  • Salt
  • Cooking oil
Method
  1. Sift the flour into a mixing bowl, slowly add in boiling water and stir with a wooden stick (I use the handle of the wooden spoon), then slowly add in the room temperature water little by little. Mix well.  Knead till smooth and not sticky.  (You may require less water or more flour if the dough is too wet to handle).   Cover with cling wrap and let rest for 30 mins.  OR can leave it overnight, in the refrigerator.  I left it overnight.
  2. Wash the spring onions, pat dry before chopping them up.
  3. Knead the dough lightly and divide into 2 pieces.  Roll out each piece and cut into 4 pieces.
  4. Roll out a ball of dough into a thin pancake, brush with some sesame oil, sprinkle on some salt and sprinkle on the chopped onions.
  5. Roll up like a swiss roll, close up both ends, then pull the roll to make it a bit elongated and then roll up like a snail, tuck in the end.  Let rest for 15 mins,, cover with a damp cloth.  Repeat with the rest of the dough.  (While waiting, keep those balls of dough covered to prevent them from drying). 
  6. Take a 'snail' ball of dough, flatten a bit with your palm and gently roll it out thinly.  
  7. Heat up a non-stick pan with some oil and pan fry the pancake, about 4 mins. on each side till brown.  Press on the centre to ensure that it's cooked.
  8. Scrunch up the pancake with a pair of chopsticks before lifting it out onto a serving plate.
  9. Serve immediately.
  10. Yield :  8 pieces
Note:   The pancakes can be rolled out and kept in between plastic wrap in the fridge and pan fry when needed.



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Thursday, May 5, 2016

Chicken Char Siew ~ 鸡肉叉烧


I've made BBQ pork Char Siew before but this is my first attempt at making 'Chicken Char Siew'.  I used whole deboned chicken leg to make this with only a few simple ingredients which are commonly found in any Chinese household.  The result is tender, juicy char siew with exploding flavour and sesame fragrance suitable to go with plain rice, noodles or as an add on to fried rice.





Chicken Char Siew  ~   鸡肉叉烧

Ingredients

  • 3 whole chicken leg, deboned
  • 2.1/2 Tbsp light soya sauce
  • 1 tsp dark soy sauce
  • 2 Tbsp sugar
  • 500 ml water
  • 3 pips of garlic, chopped
  • pinch of salt
  • lightly toasted sesame seeds
  • Shaoxing wine
Method
  1. Marinate the chicken legs with the sugar and light and dark soya sauces, preferably overnight.
  2. Heat up the wok with some oil and lightly fry the chopped garlic.
  3. Add in the 500 ml water, bring it to a light boil.
  4. Put in the marinated chicken legs and cook till tender with gravy reduced.  Drizzle on some Shaoxing wine.
  5. Let cool, chop them up, sprinkle with some sesame seeds.
  6. Serve.


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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



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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.




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