Monday, September 29, 2014

Honey Maltose BBQ Pork (Char Siew) 蜂蜜麦芽糖叉烧 ~ 2


Recently I tried  another version of making BBQ pork (Char Siew) ....... with honey and maltose.  As it was my first encounter with maltose, I had a hard time measuring it out with a tablespoon as it was indeed very, very sticky.  Then it dawned on me to try dabbing the tablespoon with some oil before measuring out the sticky liquid and it certainly did the trick :)   As for the Char Siew, it was good and fragrant as I drizzled on some Shaoxing wine before slicing it up to serve.




Recipe for Honey Maltose BBQ Pork (Char Siew) ~ 2

Ingredients
  • 1 kg pork belly without skin
  • 4.1/2 Tbsp honey
  • 4.1/2 Tbsp maltose
  • 2 Tbsp dark soya sauce
  • 3.1/2 Tbsp light soya sauce
  • 1.1/4 tsp five spice powder
  • A dash of pepper
  • 3 Tbsp Shaoxing wine
Method
  1. Combine honey, maltose, dark and light soya sauces, five spice powder and pepper in a saucepan.  Keep stirring and heat up lightly.  Let cool.
  2. Pour the cooled sauce over the pork belly and let it marinate overnight in the fridge.  Cover with cling wrap.
  3. Place the pork belly (thawed at room temperature) in a wok, add 1/2 cup water and cook on medium heat.  Once the meat is tender, dish out some sauce and reserve it to serve with rice or noodles.  Let the meat cook in the remaining sauce till semi-dry.
  4. Place the meat on a parchment lined tray and grill for 2 mins. on both sides, remove and drizzle over the Shaoxing wine.
  5. Slice up the meat and serve with white rice or noodles.




Continue reading "Honey Maltose BBQ Pork (Char Siew) 蜂蜜麦芽糖叉烧 ~ 2"

Thursday, September 25, 2014

Choc Chip Orange Muffins 巧克力香橙满芬


Think I'm hit by the Muffin bug again.  For breakfast I made these Choc Chip Muffins and added in some orange zest for a fruity fragrance.   There were some leftovers for afternoon tea as well and I just heated them up in the oven toaster as I like to have my muffins warm.



Recipe for Choc Chip Orange Muffins

    Ingredients
  • 9 oz plain flour
  • 4 oz caster sugar
  • 2 eggs
  • 1/2 cup Canola oil
  • 125 to 150 ml plain yoghurt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100 gm choc chips
  • 2 tsp orange zest
  • a pinch of salt
Method
  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Mix in sugar thoroughly.
  2. Whisk eggs, oil, vanilla and yoghurt till well combined
  3. Pour the wet ingredients into the dry ingredients.  Toss in the choc chips and orange zest, mix till just combined.
  4. Using an ice cream scoop, scoop mixture into the  muffin liners till 3/4 full.
  5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till skewer inserted comes out clean.
  6. Let the muffins cool on a wire rack.






I'm linking this post to Best Recipes.  Theme for September is 'Chocolate Wonderland'
hosted by Fion of   Xuan Hom's Mom Kitchen Diary

Continue reading "Choc Chip Orange Muffins 巧克力香橙满芬 "

Monday, September 22, 2014

Apple Strudel


Making Apple Strudel from scratch can be a laborious task because it's difficult to make the Filo pastry and obviously I don't know how.  However, making the apple strudel with store bought Filo pastry is quite easy to master.  This flaky pastry with a mildly sweet apple and raisin filling can be served in many ways.  You can simply dust it with icing sugar like what I did, or  serve it with a scoop of vanilla ice cream,  whipped cream or custard.  But if you do not have these at hand, you can always fall back on the good old cup of hot coffee or tea. :D  







Recipe for Apple Strudel

Ingredients
  • 5 Granny Smith apples, peeled, cored and sliced thinly
  • 12 sheets Filo Pastry, about 1 pound.   (4 sheets for 1 roll of Apple Strudel)
  • 1/2 cup melted butter/vegetable oil (I used canola oil)
  • 1/2 cup raisins
  • 1 egg lightly beaten
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
Method
  1. Soak the sliced apples in some salt water to prevent browning,  Drain.
  2. Mix the sugar and cinnamon with the sliced apples,   Set aside.
  3. On a work top, place 1 sheet of Filo pastry, brush  with oil, then repeat this process up to the fourth sheet.  Brush with oil.   (Keep remaining Filo sheets covered with parchment paper and damp cloth to prevent them from drying up).
  4. Spoon apple mixture, leaving 2 inch border along each edge.  Roll up once, tuck in the sides and roll up.  Place the rolls, seams side down onto a parchment lined baking tray.
  5. Bake in a preheated oven @ 180 deg.C, on the lower rack for 25 to 30 mins. 
  6. Cut up and dust with icing sugar before serving.  Alternatively serve with whipped cream, custard or vanilla ice cream.




I'm linking this post to the Little Thumbs Up event and the theme for September is 'Apple'
organised by  Zoe of  Bake for Happy Kids and  Doreen  of   My Little Favourite DIY and
hosted by  Kit of  I-lost in Austen
Continue reading "Apple Strudel"

Thursday, September 11, 2014

Carrot Apple Muffins


As the name suggests, these cuppies taste more or less like a carrot cake but in the form of muffins.  They are yummy especially with a hot cup of tea for breakfast or to snack on.









Recipe for Carrot Apple Muffins


    Ingredients

    • 60 gm lightly roasted chopped walnuts
    • 300 gm raw carrot, grated
    • 1 small apple, peeled and grated
    • 175 gm plain flour
    • 230 gm caster sugar
    • 1 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 2 eggs
    • 1/2 cup canola oil
    • 1/2 tsp vanilla
    Method
    1. Whisk flour, bicarbonate of soda, baking powder and cinnamon.  Stir in the nuts and sugar.
    2. Whisk eggs, vanilla and oil.  Mix well.  
    3. Fold the wet ingredients into the flour mixture.  Add in the grated carrot and apple.
    4. Mix till just moistened.
    5. Using an ice cream scoop, scoop the mixture into the paper lined muffin pan.
    6. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the muffins onto a wire rack to cool before serving.
    7. Yield :  12 Muffins




    I'm linking this post to the Little Thumbs Up event and the theme for September is 'Apple'
    jointly organised by
    Zoe of   Bake for Happy Kids  and   Doreen of  My Little Favourite DIY
    and hosted by
    Kit of  I-Lost in Austen



Continue reading "Carrot Apple Muffins"

Sunday, September 7, 2014

Baked Chocolate Mooncakes 巧克力月饼 ~ 2014



Baked Chocolate Mooncakes seem to be 'The' mooncake this year and after looking at all the other blogposts by fellow bloggers, the temptation is just too great to resist.  So here are my Chocolate Moonies!  I'm also taking the opportunity here to wish all my readers and friends a very Happy Mid-Autumn Festival.  Do have a wonderful time and enjoy the day with your family, loved ones and friends! 






 Recipe for Baked Chocolate Mooncakes   (adapted from 'here')


Ingredients

  • 113 gm plain flour                                                                  
  • 18 gm Valrhona cocoa powder
  • 85 ml golden syrup
  • 25 ml peanut/vegetable oil
  • 1/2 tsp alkaline water
  • 480 gm lotus paste
  • 20 gm lightly toasted melon seeds

Method
  1. Mix golden syrup, oil and alkaline water with a ball whisk thoroughly till the oil is fully incorporated.
  2. Sift plain flour, cocoa powder in a bowl.  Make a well in the centre and pour in the syrup mixture.  Using a spatula, mix well to form a soft dough.  Cover with cling wrap and let rest for 30 mins.
  3. Divide dough into 12 portions of 30 gm each.  Roll into a ball.
  4. Mix the melon seeds into the lotus paste and divide into 12 portions of 40 gm each.  Roll into a ball. 
  5. Flatten a ball of dough,  Put in a ball of lotus paste, wrap it up, roll into a ball.
  6. Lightly dust a (75 gm) plunger mould with flour and firmly press in the ball of dough.  Press out the mooncake and place on a parchment lined baking sheet.
  7. Bake in a preheated oven @ 170 deg.C for 10 mins.  Remove the mooncakes from the oven and let cool for 15 mins.  Return the mooncakes into the oven and bake again for 10 to 15 mins.
  8. Transfer the mooncakes onto a wire rack to cool completely.  Store them in an air-tight container.
  9. Yield :  12 mooncakes
Note :  These mooncakes can be eaten on the day they're baked or you can choose to let the skin 'mellow' and turn softer after keeping them for 3 to 4 days in an airtight container.




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Thursday, September 4, 2014

Pandan Sesame Mooncake - 2014


Just want to share with you pictures of the moonies that I made during the weekend.  I'm not going to type out the recipe for it's the same recipe using the skin dough for the traditional baked mooncakes.  As for the filling, it's store bought pandan lotus paste and I just mixed in some lightly toasted black sesame  and melon seeds.  You can click  'here' for the recipe and method of assembling this mooncake.












I'm linking this post to Best Recipes for Everyone August 2014 Event Theme :  Mooncake
hosted by  Fion of  XuanHom's Mom Kitchen Diary








Continue reading "Pandan Sesame Mooncake - 2014"

Monday, September 1, 2014

Minced pork steamed with water chestnuts


This is a homey dish which I'm sure many of you can easily whip up for lunch or dinner.  This dish consists of only three ingredients namely minced pork, lean or with a bit of fat, a few fresh water chestnuts and a salted egg.  A dish that can  pair well with a bowl of white rice or just plain congee.





Recipe for Minced pork steamed with water chestnuts

Ingredients

  • 300 gm minced pork
  • 3 water chestnuts
  • 1 salted egg
  • 2 Tsp cornflour
  • 1/2  Tsp light soya sauce
  • 1/8 Tsp drop of dark soya sauce
  • 2 Tsp water
  • Sesame oil to drizle
Method
  1. Peel and chop up the water chestnuts.
  2. Mix the minced pork with the salted egg, then add in the water chestnuts, cornflour, water and sauces, mix well.
  3. Put the pork mixture onto a plate and steam for about 10 mins.  Test to see if the meat is cooked.
  4. Serve with a bowl of rice. 


Continue reading "Minced pork steamed with water chestnuts"

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