Monday, April 29, 2013

Black Pepper Pork Belly


I made this porky dish over the weekend.  The meat was tasty and tender and it fell apart easily.  You can serve this with rice or on a bed of noodles or just with plain bread.  It's finger licking good!


Recipe for Black Pepper Pork Belly

    Ingredients
  • 650 gm pork belly, skin removed, sliced
  • 1.1/2  Tbsp oyster sauce
  • 1 Tbsp light soya sauce
  • 1.1/2  Tbsp sugar
  • 1/2  tsp freshly ground black pepper
  • 3/4  tsp cornflour + 2 tsp water to thicken
Method
  1. Marinate the pork belly  with the above ingredients for 4 hours or  more, preferably overnight.
  2. Place marinated meat in a pot with just enough water to cover.
  3. Bring to the boil, cover, and simmer under low heat till meat is cooked through.
  4. Take out the meat and place on a foil lined pan to grill for about 2 mins. on both side.  Place on serving dish.
  5. Thicken the sauce in the pot with the cornflour mixture.  Fine tune to desired taste.
  6. Serve with some greens and the sauce.




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Thursday, April 25, 2013

Green Pea Cupcakes


Inspired by Angie's  Gluten Free Green Pea Muffins with Poppy and Mozzarella  I made these to try out as I still have some  green pea flour.  I used a basic cupcake recipe but substituted plain flour with green pea flour and added more milk as the consistency was a bit stiff.  These cuppies taste like the Indian Vadai as the main ingredients for these two 'cakes' come from peas.   The only difference is that Vadai is savoury while these cupcakes are sweet.   These green cuppies are moist and soft, something different from the normal cupcakes. If you're game for a change, give this a try!

 





Recipe for Green Pea Cupcakes

                                                    
    Ingredients
    • 200 gm green pea flour
    • 120 gm caster sugar
    • 125 gm butter
    • 150  - 160 ml milk
    • 1 tsp vanilla
    • 2 eggs
    • 2  tsp baking powder
    • 100 gm choc chips, nuts, etc., chopped
    Method 
    1. Beat butter and sugar till light and creamy.
    2. Add in the eggs one at a time, mix well.
    3. Fold in the green pea flour, alternating with the milk, start with flour and end with flour.  Sieve in the baking powder, mix thoroughly.
    4. Toss in the chopped choc bits, nuts, etc.
    5. Divide batter between the cupcake cups.
    6. Bake in a preheated oven @ 180 deg.C for 20 mins.  Test with a skewer till it comes out clean.
    7. Let cupcakes cool in pan for 10 mins. before removing and cooling completely on a wire rack.
    8. Yield :  12 cupcakes

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Monday, April 22, 2013

Stir-fry Shanghai Rice Cake


I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant.  As I managed to get this from the Asian Grocers on my last trip I didn't hesitate to whip this simple yet delicious stir-fry!  Incidentally, these frozen rice cakes are also available in Aeon supermarkets.






Recipe for Stir-fry Shanghai Rice Cake


     Ingredients                                                                          

    • 500 gm frozen rice cake, thawed        
    • 250 gm  cabbage,cut
    • 200 gm pork fillet, cut into strips
    • 5 Shitake mushrooms, soaked, stemmed, cut into strips
    • 4 pips of garlic, chopped
    • 3 to 4 cups of water
    Seasoning  for pork fillet
    • 1 tsp each of Chinese cooking wine, cornflour and light soya sauce
    • 1/2  tsp oyster sauce and sesame oil
    • 1/4  tsp each of salt and sugar
    • A dash of pepper
    Method
    1. Fill a pot of water enough to cover the rice cakes.  Boil over medium heat, simmer for about 10 mins. depending on doneness.  Stir occasionally to prevent them from sticking.
    2. Once texture is desired, drain the water, give a it a cool bath in running tap water.  Drain.
    3. In a pan, saute the garlic till fragrant, toss in the mushrooms, stir-fry, toss in the meat, stir-fry.
    4. Stir in the cabbage till it is cooked.
    5. Add in the drained rice cakes, mix thoroughly, add in some water.  Stir to prevent them from sticking together.
    6. Add in some oyster sauce, light soya sauce, a bit of sugar and salt to taste.
    7. Drizzle on some sesame oil, dish out onto serving plates.
    8. Serve immediately with chilli oil.  Will be great to go with our sambal belacan.


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    Thursday, April 18, 2013

    Dilmah Tea Loaf


    As I've seen quite a number of Earl Grey Tea bakes on the internet so I thought I'll try to bake one with  Dilmah Tea instead.  I've been drinking Dilmah Tea for years and since it's on hand, I just used it in this bake.  To me tea is tea, only a different brand and a different flavour.  This is a very simple recipe, you don't need to cart out your mixer, all you've got to do is to just mix up all the ingredients in a mixing bowl, pour into a pan and bake.  It's that easy.   Minimum labour yet with a handsome reward ..... a delicious tea bread for your tea, breakfast or snack!

     
     








    Recipe for Dilmah Tea Loaf

      Ingredients
      • 175 ml Dilmah Tea  
      • 175 gm mixed dried fruits - dates, sultanas, prunes, dried pineapple, chopped
      • 1 egg
      • 135 gm plain flour
      • 1  tsp baking powder
      • 70 gm light brown sugar
      • Demerara sugar + 1/2 tsp cinnamon to sprinkle on top
      Method
      1. Soak tea with the dried fruits, overnight.
      2. Sift the flour with the baking powder, mix in the brown sugar.
      3. Add in the egg, mix well.
      4. Add in the dried fruits, mix thoroughly.
      5. Pour batter into a well greased or lined loaf tin and bake in a preheated oven @ 180 deg.C for 40 to 50 mins.  Test with a skewer till it comes out clean.
      6. Once completely cooed, remove from tin and wrap in parchment paper and store in air-tight container overnight.  Cut with a serrated knife to serve.



                               hosted by Food Playground                                     

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    Monday, April 15, 2013

    Green Tea Ice Cream


    This is certainly heaven in a scoop, most welcome in this hot, crazy weather.   I can assure you that no one can muster the willpower to stop at  savouring just one scoop of this gooey, green tea flavoured ice cream!










     Recipe for Green Tea Ice Cream

      Ingredients

      • 3/4 cup milk
      • 2 egg yolks
      • 5 Tbsp sugar
      • 3/4 cup whipping cream
      • 1 Tbsp matcha/green tea powder
      • 3 Tbsp hot green tea OR water
      • A pinch of salt
      Method
      1. Mix hot green tea with matcha powder, set aside.
      2. Whisk egg yolks with sugar, till pale and light.
      3. In a saucepan, whisk cream and milk till smooth.  Cook on low heat till milk just begins to foam up.  Remove from heat.
      4. Pour milk mixture slowly into the egg mixture, stirring continuously so as not to cook the eggs.  Stir in the green tea paste, mix well.
      5. Pour mixture back into the saucepan, cook on low heat stirring with a wooden spoon till mixture can coat the back of the wooden spoon.  (Test by drawing a line through the middle of the custard).
      6. Immediately remove from heat, stir for a few minutes so as not to overcook.
      7. Cover with cling wrap, let cool to room temperature, refrigerate overnight.
      8. Churn for 30 mins., in the ice cream maker or according to the instructions of your ice cream maker.

     hosted by Food Playground



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    Friday, April 12, 2013

    Orange & Pumpkin Cake


    This recipe actually calls for Rhubarb and Orange but since I couldn't find Rhubarb here, I substituted with Pumpkin instead.  I was not disappointed as the bright orangish pumpkin helped gave the cake a more vibrant colour which made it attractive as well.








    This cake tastes best on the day it's baked.  Heat up any leftovers and you won't know the difference!











    Recipe for Orange & Pumpkin Cake

      Ingredients

      • 300 gm plain flour
      • 2  tsp baking powder
      • 120 gm butter
      • 130 gm sugar
      • 2  tsp orange zest
      • 1  tsp vanilla
      • 2 eggs
      • 1/2 cup milk + 1/2  tsp bicarbonate of soda (mix well)
      • 50 to 100 gm pumpkin, peeled and sliced
      • Icing sugar (optional)
      Method
      1. Sieve flour with the baking powder, set aside.
      2. Beat, butter, sugar, zest and vanilla till light and fluffy.
      3. Add eggs one at a time, mix well.
      4. Combine milk and bicarbonate of soda in a small bowl.  Add this into the butter mixture, mix well.
      5. Fold in sifted flour, mix thoroughly. (Consistency of batter is dropping but thick).
      6. Pour this mixture into a lightly greased and floured  8 inch springform pan.
      7. Arrange the pumpkin slices on top, pressing slightly.
      8. Bake in a preheated oven @ 180 deg. C for 45 to 50 mins.  Let cool in pan for 10 mins. before unmoulding and transferring onto a wire rack to cool completely.
      9. Lightly dust the cake with icing sugar before serving.

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    Monday, April 8, 2013

    Salmon Sashimi



    This is going to be the shortest post in my blog, with no recipe, nothing, just follow your heart!  Bought some fresh Salmon fillet from Victoria Market during my recent holiday in Melbourne, slice them up, arrange them on a platter of mixed salad tossed in balsamic vinegar and olive dressing and that's it, value for money .......  Salmon Sashimi !
     


     Dip the succulent Salmon into some wasabi mixed with some light soya and you're on Cloud 9 ....... Yummy!


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    Thursday, April 4, 2013

    Buttermilk Cupcakes



    I'm back at my comp again after a short but relaxing vacation.  Wish that I could stay longer and enjoy the cool, fresh air instead of sweating it out in this awfully hot and humid weather.  These cupcakes were made some time back, can't really remember the source of this recipe but the method of making these little cuppies caught my attention.  Verdict ........ light texture. Tastewise ..... it's a cross bewteen a sponge and a cake but undoubtedly delicious!









    Recipe for Buttermilk Cupcakes










      Ingredients

      • 8 oz cold butter, cut into cubes
      • 12 oz plain flour
      • 9 oz caster sugar     
      • 1  Tbsp baking powder
      • 1/8  tsp salt
      • 1 cup buttermilk, cold
      • 1/2  cup water
      • 1  tsp vanilla
      • 1/2  tsp bicarbonate of soda
      • 2 eggs
      • 4 egg whites
      Method
      1. Sift flour, sugar, baking powder and salt into a mixing bowl, mix well.
      2. On low speed, add in butter piece by piece till well incorporated.  Mixture will be crumbly but not sticky.
      3. In a bowl with a spout, mix cold buttermilk, water, vanilla and stir.
      4. Quickly add in bicarbonate of soda, stir well.
      5. Pour this mixture into the butter mixture, mix till just combined.
      6. Increase speed to medium and beat till ridges form at the side of the mixing bowl and pull away from the side of the bowl.
      7. Lightly whisk egg and egg whites in a bowl on low speed and slowly add this into the butter mixture.
      8. Scrape mixture and fold in once or twice, then stop the machine.  Scoop the mixture into the lined cupcake pan.   Bake in a preheated oven @ 180 deg C for 25 to 30 mins.  Test with a skewer till it comes out clean.  Let cool in pan before removing onto a wire rack to cool completely.
      9. Yield :  24 cupcakes.

      To make buttermilk
      Add 1  Tbsp white vinegar or lemon juice and enough milk to make up 1 cup.  Stir and let stand for 10 mins.


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