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Showing posts from September, 2013

Chicken in Glutinous Rice Wine

This Chicken in Glutinous Rice Wine dish is an essential soup for women recovering from after childbirth, taken after the twelve day of delivery.  Usually a home-brew, this rice wine uses glutinous rice and Chinese yeast cake and left to ferment in an air-tight jar for about a month.  This is  healthy food for post-natal mothers, helps in blood circulation, helpts to get rid of  wind and warms the body.  It can be served on its own or with hot white rice or taken with noodles.




















Recipe for Chicken in Glutinous Rice Wine

Ingredients
half  free-range chicken5 Shitake mushrooms, soaked, stemmed and cut1 piece wood ear fungus/mook yee1 small piece ginger, sliced4 cups water1 cup Chinese glutinous rice wineSesame oilSalt and a bit of rock sugar to tasteMethod
Saute the chicken with some sesame oil and ginger till fragrant.Add in the mushrooms and wood ear fungus, stir-fry.Add in 4 cups of water, bring to the boil, lower heat and simmer till chicken is cooked through.Pour in the glutinous rice w…

Greentea Ogura Cake

Not too long ago, in many food blogs, there was a rave about this Ogura Cake aka 'Xiang Si  Cake' which in Chinese literally means 'lovesick' or  'pining for a loved one'.  'Ogura' is a common Japanese name.  This particular cake hails from a bakery chain called Family Bakery in Batu Pahat, Johore, a southern state in Malaysia.  I've no idea why this particular name is given to the cake, perhaps the bakery wanted to create a unique name so that customers will be curious about it and try this cake out of curiosity.... marketing strategy?  The texture of this cake is more or less like the chiffon cake, soft, light and cottony.






Recipe for Greentea Ogura Cake

Ingredients
70ml  water 5 gm Greentea powder40 ml vegetable oil1/4  tsp salt55 gm plain flour4 egg yolks + 1 whole egg150 gm egg whites1/4 tsp creamof tartar70 gm sugar1  Tbsp black sesame seeds, lightly toastedMethod
Mix water with the Greentea powder, set aside.Whisk egg yolks, whole egg, oil and Gr…

Slow Cooker Mixed Spice Pork

I'm trying to make more use of my slow-cooker which has been in hibernation far too long and if you don't crank up your electrical appliances once in a while, they may decide to go on strike!  To make cooking a meal for my family more hassle free, I concocted this recipe for Mixed Spice Pulled Pork which pairs well with rice and some blanched vegetables on the side.  The spices and sauces that I dumped into the slow cooker were reduced to a rich and flavourful sauce in 5 hours on medium heat.







Recipe for Slow Cooker Mixed Spice Pork

Ingredients
800 gm pork shoulder2 Tbsp brown sugar2 Bay leaves1 cinnamon stick4 cloves2 star anise1/4 tsp freshly ground black pepper 2 cups water1 Tbsp cornflour 1 tsp chicken granulesSeasalt to tasteSauces :  1 tsp dark soya sauce and 2 tsp light soya sauce
Method
Season the pork with seasalt and freshly ground pepper.Heat oil in a pan, add pork to pan-fry, turning over until browned all over, 10 mins.Transfer the pork to a slow cooker.Add in sugar, B…

# Bundtamonth : Beet Chocolate Cake

This is a moist fudgy cake but with an unusual combination of chocolate and  raw beetroot.  The combination did complement each other and the cake is tasty, easy to make and it tasted much better the next day.













Recipe for Beet Chocolate Cake

Ingredients
20 gm Varlhona cocoa powder230 gm plain flour + 2 tsp baking powder  OR 230 gm Self-Raising flour120 gm brown sugar100 gm dark chocolate125 gm butter250 gm beetroot, grated3 eggs1/4  tsp vanillapinch of saltIcing sugar for dusting (optional) Method
Melt the chocolate either by double boiling or microwave, leave aside.Sift plain flour, salt, baking powder and cocoa powder.  Set aside.Beat butter and sugar till light and creamy, add in the eggs one at a time. Mix in the melted chocolate.Fold in the sifted cocoa and flour.  Mix well.Stir in the grated beetroot, mix well.Pour batter into a greased and flour dusted 23 cm Bundt pan.Bake in a preheated oven @ 180 deg C for 45 mins.  Test with a skewer till it comes out clean.Let cake cool in pan …

Pandan Black Sesame Snow Skin Mooncakes ~ 2013

Pandan  Snow Skin or Ping Pei Mooncakes are one of my favourite in the ping pei range of mooncakes.  This time I added in some black sesame seeds to it.  I dare not take the plunge to toss in more sesame seeds as I was afraid that the tiny black dots will mar the design of these mini mooncakes.












Recipe for Pandan Black Sesame Snow Skin Mooncakes




Ingredients
100 gm koh fun/cooked glutinous rice flour100 gm icing sugar32 gm shortening125 ml ice cold pandan juice2.1/2 tsp lightly toasted black sesame seeds60 gm or more Pandan/Screwpine leaves150 ml or a bit more boiled water500 gm Lotus paste20 gm lightly toasted melon seeds. Method
Wash, cut the Pandan leaves into small pieces, add in boiled water, blend and squeeze out the juice.  Pour into a measuring cup, keep in the fridge for about 2 to 3 days to let the residue settle.Sift the koh fun and icing sugar into a mixing bowl, mix well.Add and rub in the shortening till resemble bread crumbs.Gradually add in the chilled Pandan juice and blac…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…