Thursday, November 29, 2012

'Huai Shan' Pork Ribs Soup

This is a nutritous soup made from fresh 'Huai Shan' aka Diosocrea Opposita with pitted red dates, gojiberries and Yuzhu aka Polygonatum root.  'Huai Shan' is the Chinese name while it is  known as Nagaimo in Japanese.  Once the skin of the 'Huai Shan' is peeled off, it's very slimy exposing a mucous substance similar to okra but once it is boiled in water, the mucous substance will disappear and the slices of 'Huai Shan' remains crunchy.

Pitted red dates, fresh 'Huai Shan', Gojiberries and Yuzhu.

Recipe for 'Huai Shan' Pork Ribs Soup

    • 350 gm pork ribs
    • 350 gm fresh 'Huai Shan'
    • 10 gm gojiberries
    • 40 gm red dates, pitted
    • 30 gm Yuzhu
    • 10 cups of water
    • Seasalt to taste
    1. Blanch the pork ribes in boiling hot water to remove scum, drain and rinse in running water.  Set aside.
    2. Bring to the boil, 10 cups of water and add in the red dates and Yuzhu.
    3. Peel the skin of the 'Huai Shan', wash away the mucous, slice it up and add to the boiling water.
    4. Add in the rinsed pork ribs, once boiling, lower heat, cover and let the soup simmer on low flame for 2.1/2 hours.
    5. Fine tune to taste and add in the gojiberries 15 mins. before serving.
    6. Ladle onto bowls and serve immediately.

I'm submitting this post to  Weekend Herb Blogging WHB #362 hosted by

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Monday, November 26, 2012

Guinness Tea Loaf

I stumbled upon this Guinness Tea Loaf recipe from 'The Secret Tea Room'.  Not only does this loaf  taste soft and moist with only a slight tinge of stout, it's extremely easy to make.   I've tweaked the method a little and reduced the amount of sugar in the recipe.  Hope some of you may like to try it and I'll be glad to have your feedback!

Recipe for Guinness  Tea Loaf  (adapted from  The Secret Tea Room  with  modification)

    • 60 gm raisins, chopped
    • 60 gm pitted dates, chopped
    • 165 ml Guinness stout
    • 1 egg lightly beaten
    • 135 gm self-raising flour
    • 100 gm light brown sugar
    • Icing sugar (optional)
    1. Add Guinness stout to dried fruits, cover and leave overnight in the refrigerator.
    2. Sift the flour into a mixing bowl and stir in the sugar to mix well.
    3. Mix in the beaten egg followed by the Guinness and dried fruits.  Stir just to combine.
    4. Pour into a parchment lined 8.1/2 x 4.1/2 x 3 inch loaf pan.
    5. Bake in a preheated oven @ 180 deg.C for 40 to 50 mins. or till golden brown.  Test with a skewer if it turns out clean.
    6. Remove from oven and let cool in pan for about 10 mins. before lifting the loaf onto a wire rack to cool completely.
    7. Dust with icing sugar if desired.
    8. Cut with a serrated knife.
Note :  If you would prefer a ' taller'  tea loaf, double the recipe but bake it in a 9 x 5 x 3 inch loaf pan.

    I'm submitting this post to  Recipe Box # 24 hosted by Bizzy Bakes.
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Thursday, November 22, 2012

Soya Sauce Chicken

This is an old-time favourite and I'm quite sure that most Chinese households must have served this dish at one time or another.  Whenever I cook this, I will always store any excess stock in the freezer to cook pork belly with it and will  normally toss in some hard-boiled eggs and fried bean curd as well.

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Monday, November 19, 2012

Lemon Strawberry Bundt Cake

This is a light and moist lemony cake with a hint of strawberry.  Do be liberal with the greasing and dusting of the Bundt pan as the strawberry may stick to it when unmoulding.  Great cake to go with tea or coffee!

Recipe for Lemon Strawberry Bundt Cake

    • 13 oz butter
    • 12 oz plain flour
    • 6 to 7 oz strawberries or any berries of your choice
    • 10 oz caster sugar
    • 2 oz granulated sugar
    • 6 Tbsp milk
    • 4 eggs + 2 egg yolks
    • 2  tsp vanilla
    • 2  Tbsp lemon zst
    • 1.1/2  tsp baking powder
    • A pinch of salt
    Syrup to glaze -  Mix 3 Tbsp lemnon juice with 1.1/2 Tbsp caster sugar

    1. Heat berries in a pot to release juice.  Add in 2 oz granulated sugar, cook over medium heat till juicy and moisture reduces to a little under 1/2 cup.  Let cool completely.
    2. Sift flour with baking powder and salt, set aside.
    3. Cream butter and sugar till light and creamy.  Add in eggs one at a time, mix well.
    4. Fold in sifted flour alternatively with milk, starting with flour and ending with flour.  Add in lemon zest.  Mix well scraping from the bottom and sides of the mixing bowl.
    5. Scoop 2/3 batter into the well greased and floured 10 cup Bundt pan.  Spoon the strawberry mixture in a ring around the middle of the batter, not touching the pan.  Top with remaining batter and smooth evenly.  
    6. Bake @ 180 deg C in a preheated oven for 55 to 60 mins. or till golden brown.  Test with a skewer till it comes out clean.
    7. Remove from oven. Poke holes on the cake and lightly pour the syrup onto the cake.  Let cool in pan before unmoulding the cake and letting it cool completely on a wire rack.

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                                                          Thursday, November 15, 2012

                                                          Creamy Chicken Soup

                                                          Serve this delicious creamy chicken soup nice and hot.  It's comfy and tasty yet quick and easy to prepare!
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                                                          Thursday, November 8, 2012

                                                          Yam Buns (Gelatinized method)

                                                          It's been quite a while since I made any buns.  Spotted some nice fresh looking yam at the market which gave me an idea for trying to make some yam paste.  Not so happy with the 'deceitful' nice looking yam as it wasn't that 'powdery' which resulted in my not so creamy yam paste.

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                                                          Monday, November 5, 2012

                                                          Chewy Guinness Oatmeal Cookies

                                                          Have you ever tried making cookies with booze?  I did, as I had all the ingredients at hand and moreover I was dying to get rid of the Guinness in my fridge.   No regrets when I was greeted with 'tipsy', chewy and aromatic cookies!
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                                                          Thursday, November 1, 2012

                                                          Braised Chicken with Yam

                                                          I've a soft spot for yam and can't resist buying them from the market whenever I see fresh ones. Came up with this dish which I can easily have it on its own ....... I'll eat the yam first, the chicken is secondary.
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