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Dragon Fruit Sorbet ~ 火龙果冰糕

Dragon fruit aka Pitaya is a gorgeous fruit with a magnificient colour to behold.  This sorbet only requires four ingredients and is a light and refreshing treat with all natural goodness.







Dragon Fruit Sorbet ~  火龙果冰糕 Ingredients 2 dragon fruits 3/4 cup ice cold water 1 Tbsp lemon juice 3 Tbsp caster sugar Method Cut the dragon fruits into halves, scoop out the pulp.  Reserve the skins and freeze for later use. Blend the pulp, sugar, water and lemon juice till smooth. Pour mixture into a bowl, cover with cling wrap and let chill for 2 hours or more. Transfer the mixture into the freezer bowl of your ice cream maker, churn for 15 to 20 mins. or as per instructions of your ice cream maker. Pour this into a container and freeze before serving. Serve in the freezed dragon fruit 'shells' or in a bowl.
Note:  If the sorbet is not sweet enough to your liking, drizzle with some honey before serving.



Recent posts

Biscoff Chiffon Cake

I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee.  These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices.  This is not a sponsored post but I just  feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all!




Biscoff Chiffon Cake  (adapted from  'here'  )

Ingredients (A)
5 egg yolks58 gm sugar75 ml oil1/4 tsp salt129 gm plain flour1 tsp baking powder92 ml milk1/2 tsp vanilla50 gm Biscoff cookies (crushed coarsely)(B) 5 egg whites1/2 tsp cream of tartar58 gm sugarMethod Sift flour with baking powder, salt, set aside.Using a handheld mixer, beat egg yolks and sugar, then add in oil, milk, vanilla and beat till well incorporated.Add in sifted flour, mix well.  Add in the crushed Biscoff cookies, mix well and set aside.In a clean mixing bowl, beat the egg whites till frothy, sp…

Mustard greens braised pig trotters aka Kai choy chee sau ~ 芥菜猪手

This is a very appetising dish and goes very well with plain white rice or even on its own.   If you like mustard leaves cooked this way like I do, you can add more.   This dish tastes much better the next day when it has 'matured' and the meat and mustard leaves have been infused with the semi sweet, sour and salty sauce........ Dig in!






Mustard greens braised pig trotters aka Kai choy chee sau ~    芥菜猪手 

Ingredients
1.3 kg pig trotter, deboned and chopped800 gm kai choy/mustard leaves9 to 10 dried chillies, soaked in hot water, drained3 to 4 pcs of tamarind peel or moredark soya saucesugar and salt to tasteMethod Blanch the chopped pig trotter in a wok of boiling water for about 5 mins., dish out and rinse in running water.  Drain and set aside.Chop up the mustard leaves, and blanch them in a wok of boiling water.  Dish out, drain off water and set aside.Place the pig trotter in a wok, add in water, dried chillies, tamarind peel, 2 tsp of sugar, dark soya sauce and some salt.  S…

Spinach in Egg sauce ~ 蛋花菠菜

This is a very simple easy to cook dish and the slightly soupy gravy goes very well with plain white rice.  Other than spinach, 苋菜 Amaranth leaves which is 'yin choy' in Cantonese or even 枸杞 'gou qi' or Wolfberry leaves will also give equally good result.




Spinach in Egg sauce  ~  蛋花菠菜

Ingredients

250 gm spinach100 gm prawns, peeled and deveined (optional)1 egg + 1/2 cup water or more1/2 teaspoon cornflour + 3 tsp water2 pips of garlic, choppedShaoxing wineSesame oilSalt to tasteMethod Season the prawns with some salt, sugar and pepper.  Set aside.Blanch the spinach in boiling water for about 3 mins.  Place in a colander and drain thoroughly.  Arrange the vegetables on a serving plate.In a wok, heat up some oil, saute the chopped garlic till fragrant, add in the seasoned prawns, stir-fry.Whisk an egg, add in some water and add into the prawns, followed by the cornflour mixture.Stir to mix everything together, fine tune to taste.Turn off heat, drizzle in sesame oil and w…

Cranberry Orange Cupcake ~ 蔓越莓香橙杯子蛋糕

Instead of a normal sized cake, I chose to bake these cupcakes for a close family member's birthday.   Not good into frosting, I only drizzled orange glaze icing onto the cuppies to give them a facelift.   The icing was a bit translucent but nonetheless the birthday boy was very happy with the 'small' surprise!




Cranberry Orange Cupcake  ~   蔓越莓香橙杯子蛋糕
Ingredients

180 gm plain flour100 gm caster sugar2 large eggs113 gm butter1.1/2 tsp  baking powder3/4 cup milkzest from 1 orange60 gm dried cranberries1 tsp vanillaa pinch of saltOrange glaze  -  50 gm icing sugar + 1 Tbsp orange juice.  Mix well to a dripping consistency.
Method Sift the flour with the baking powder and salt, set aside.Beat the butter with sugar till light and creamy.On low speed, add in the eggs one at a time.  Mix well.  Add in vanilla.Gently fold in the sifted flour alternating with the milk.  (Can also be done by hand with a spatula).Add in the cranberries and zest.  Mix till well incorporated.Using an ice cr…

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.



Oreo chiffon cake ~ 奥利奥戚风蛋糕

One can't  be tired of chiffon cakes and this goes for my family as well.  Chiffon cakes are light, soft and not overly fattening that will add unsightly inches around the waistline.  So, here, I'm sharing with you today, an Oreo chiffon cake which can be enjoyed any time of the day.






Oreo Chiffon Cake ~  奥利奥戚风蛋糕
(adapted from  'here'  and  'here' )

Ingredients (A)

5 egg yolks58 gm caster sugar75 ml canola oil1/4 tsp salt129/130 gm plain flour1 tsp baking powder92 ml milk1/2 tsp vanilla4 Oreo cookies, cream removed and crushed coarsely6 whole Oreo cookies to place at the base of the pan(B)  5 egg whites        58 gm caster sugar        1/2 tsp cream of tartar
Method Place 6 whole Oreo cookies onto the base of an ungreased 23 cm chiffon pan.Using a handwhisk, whisk the egg yolks, vanilla and sugar till well combined.  Add in oil, milk and mix thoroughly.  Sift in plain flour, baking powder and salt.  Add in the crushed Oreo cookies.  Mix well.In a clean mixing bowl, w…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…