Monday, June 29, 2015

Vanilla Cupcakes with Peanut Buttercup Candies ~ 巧克力花生杯子蛋糕


These vanilla cuppies are stuffed with some mini Reese peanut buttercup candies, topped with a dusting of snow powder and yet another candy.  The cake is soft, moist and delicious with a slight tinge of salty peanut butter and chocolate.   A good party treat for kids!











Recipe for Vanilla Cupcake with Peanut Buttercup Candies ~  巧克力花生杯子蛋糕

Ingredients         


  • 140 gm plain flour
  • 2 large eggs
  • 120 gm caster sugar
  • 80 ml canola/corn oil
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 2 tsp vanilla
  • 1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make up 1/2 cup)
  • Reese mini peanut buttercup candies
  • Snow powder/icing sugar and candies for decoration (optional)
Method
  1. Sieve plain flour, baking powder, baking soda and salt into a mixing bowl, set aside.
  2. Beat eggs, oil, sugar and vanilla on low speed to medium, till smooth.
  3. Pour half wet ingredients into dry ingredients, mix well with a ball whisk.
  4. Mix in half buttermilk.
  5. Repeat steps 3 & 4 till just combined.  Do not overmix.  Batter is thin and runny.
  6. Scoop 1/2 batter into paper lined muffin pan, toss in 3 mini peanut buttercup candies, then cover with batter till 3/4 full.  (I used an ice cream scoop).
  7. Bake in a preheated oven @ 180 deg.C for 20 mins., test with a skewer till it comes out clean.
  8. Remove cakes onto a wire rack to cool.
  9. Dust with some snow powder.
  10. Yield :  12 cupcakes




Continue reading "Vanilla Cupcakes with Peanut Buttercup Candies ~ 巧克力花生杯子蛋糕"

Thursday, June 25, 2015

Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡


I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!



Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~   

Ingredients                                        

  • 750 gm drumsticks and whole leg of chicken
  • 1 piece red-fermented beancurd, mashed
  • 1 tsp honey
  • 20 gm ginger, pounded and juiced
  • 4 to 6 cloves of garlic, minced
  • 1.1/4 tsp sugar
  • 1/2 Tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 50 ml water to add to the mashed red-fermented beancurd
  • a pinch of salt
  • 2 tsp Shoaxing wine to drizzle
Method
  1. Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).
  2. Place the chicken onto a non-stick pan, cook on low heat.  Gradually add in the marinade, turning the chicken from side to side.  Cover with lid and cook on medium heat till the chicken is cooked and the marinade reduced.
  3. Fine tune to taste.
  4. Drizzle on the Shaoxing wine and turn off heat.
  5. Dish out and serve immediately.



Continue reading "Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡 "

Monday, June 22, 2015

Stir-fry roast pork with leeks ~ 大蒜炒燒肉


This dish doesn't need much introduction and no recipe whatsoever.  A very homey dish that is popular when one goes to have plain white Teochew porridge for it does pair very well with it.  I stir-fried this with my leftover homemade roast pork belly and what did I serve with it?   Plain white porridge, of course :)






Recipe for Stir-fry roast pork with leeks  ~  燒肉

Ingredients

3 stalks of leek, about 300 gm, sliced diagonally
150 gm  roast pork belly, sliced
6 pips of garlic, chopped
Salt and light soya sauce to taste

Method

Saute the chopped garlic with some oil till fragrant
Add in the sliced pork belly, stir-fry
Add in the sliced leek, stir-fry
Fine tune to taste with some salt and 
a light drizzle of light soya sauce
Dish out 
Serve with hot rice



Continue reading "Stir-fry roast pork with leeks ~ 大蒜炒燒肉"

Thursday, June 18, 2015

Lemon Chiffon Cake ~ 柠檬戚风蛋糕


I haven't baked a chiffon cake for a long time and seeing some lemons idling in the fridge, decided to put them to good use.  This is a moist, light and airy cake with a distinctive lemon flavour and chiffon cakes are always welcome in my household, for one can indulge in it with the least sense of guilt.  Another plus feature is that this cake remains soft even when refrigerated in an airtight container, that is, if there are any leftovers!









Recipe for Lemon Chiffon Cake ~  柠檬戚风蛋糕  
(adapted from  'here'  ~  I doubled the recipe)

Ingredients
(A)

  • 200 gm plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 80 gm caster sugar
  • 100 ml vegetable oil (I used canola)
  • 100 ml water
  • 50 ml lemon juice
  • Zest of 2 lemons
(B) 
  • 6 egg whites
  • 80 gm caster sugar
Method
  1. Sift plain flour twice.  Add in baking powder and sift again, mix in the salt thoroughly with a ball whisk.  Set aside.
  2. Place egg yolks in a large bowl, add in sugar in 3 additions and whisk with a ball whisk.  
  3. Pour in the oil, water and lemon juice, whisk till well combined.   Fold in the sifted flour mixture, mix well and whisk in the lemon zest.
  4. Beat egg whites till frothy, gradually add in the sugar.  Beat till peaks form, but not dry.
  5. Add the egg whites into the egg mixture in 3 additions.  Mix well but do not overmix.
  6. Pour the batter into an ungreased 22 cm chiffon cake pan, tap lightly on the worktop to dispel any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C, on the 2nd lower rack, for 45 to 50 mins.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake onto a wire rack and let cool completely, about an hour.
  9. Overturn the cake and run a metal spatula round the cake and the centre core.  Release the cake and run the spatula along the base of the pan.



Enjoy!




I'm linking this post to 'Best Recipes for Everyone', theme for June 2015 is
Secret of Chiffon and Roll Cakes
organised and hosted by  Fion of  XuanHom's Mom Kitchen Diary




Continue reading "Lemon Chiffon Cake ~ 柠檬戚风蛋糕 "

Monday, June 15, 2015

Peanut Butter Ice Cream ~ 花生酱冰淇淋


This recipe is adapted from the Cuisinart recipe booklet but I made some adjustments to it.  First and foremost, I reduced the recipe to a smaller portion and subsequently adjusted the amount of sugar and used whatever chocolate I had on hand instead of the peanut buttercup candies, as per recipe.   The taste is extremely gorgeous with the combination of the rich peanut butter flavour and the nutty chocolate.








Recipe for Peanut Butter Ice Cream  ~  花生酱冰淇淋
(adapted from the Cuisinart recipe booklet with adjustment)

    Ingredients

    • 3/4 cup peanut butter
    • 80 gm sugar (reduced from 2/3 cup)
    • 3/4 cup whole milk
    • 1.1/2 cups cream
    • 1 tsp vanilla
    • 3/4 cup Hazelnut milk chocolate, chopped (any chocolate of your choice)
    Method
    1. With a handmixer on low speed, combine peanut butter and sugar till smooth.
    2. Add milk, mix on low speed till sugar is dissolved.
    3. Stir in cream and vanilla.  Cover with cling wrap, keep refrigerated overnight.
    4. Pour the mixture into your freezer bowl, churn till thickened, about 20 to 25 mins., and 5 mins. before the end of churning, add in the chopped chocolates through the top and let mix in thoroughly.
    5. Transfer the ice cream to an airtight container and place in the freezer before serving.  







     This post is linked to the Little Thumbs Up event organised by  Bake for Happy Kids and
    My Little Favourite DIY, and hosted by  Diana from the Domestic Goddess Wannabe and
    the theme for June, 2015 is 'cream'.

    and also to



      'Cook Your Books' Event #24 (June 2015) hosted by
    Joyce of 'Kitchen Flavours'

Continue reading "Peanut Butter Ice Cream ~ 花生酱冰淇淋"

Thursday, June 11, 2015

Chinese Roast Pork Belly- Revisited ~ 脆皮燒肉


I've posted a  Roast Pork  belly recipe before but this time I made this with some changes to the method.  The ingredients are more or less the same as per my previous post.   I've seen on the internet that some recipes called for the piece of pork belly to be 'precooked' by blanching the piece of pork belly in some light boiling water for a short while, before poking holes on the skin.   I was game to try and I wasn't disappointed.  The skin stayed crunchy for many hours, much to my delight.  With the current high prices of food and goods, my butcher remarked that 'you'll get more to eat, if you DIY' and  I totally agree with him :)






Recipe for Chinese Roast Pork Belly  ~   脆皮燒肉


    Ingredients


  • 900 gm Pork Belly
Marinade (A)
  • 1 tsp coarse seasalt
  • 1 tsp 5 spice powder
  • 1 tsp sugar
  • 2 Tsps Shaoxing wine
Marinade (B) for the skin
  • 1/2 Tbsp fine salt
  • 3/4 Tbsp vinegar
Method
  1. Mix all the ingredients in Marinade (A), set aside.
  2. Put adequate water in a wok, bring to a light boil, put in the piece of pork belly, turning over now and then, for 8 to 10 mins.
  3. Remove and pat dry with paper towels.  Let cool.
  4. Poke holes on the skin with a sharp knife or a sharp toothpick, wipe off any excess oil.
  5. Turn over the pork belly, make 4 cross cuts on the meat.  Rub evenly, giving it a good massage with Marinade (A).
  6. Turn over again, rub the skin with vinegar, then with salt.  Place the pork belly, meat side down on a plate, to sit and absorb in the flavour.  To air-dry the skin, place the pork belly in the fridge, uncovered, overnight.
  7. Remove the pork belly from the fridge, let rest @ room temperature for a while.  Again poke holes all over the skin, as dense as possible.
  8. Place the pork belly on the middle shelf of a preheated oven @ 200 deg.C.  Place a foil lined pan with water beneath to catch the oil drippings.
  9. Bake for 40 to 45 mins., then switch on to grill for 1 to 2 mins. till skin starts to bubble evenly.
  10. Remove from the oven and let cool before cutting up the pork belly to serve.
Note :   For an even bubbling, the skin must be perfectly dry.  Wipe off any excess oil before grilling.                         





Continue reading "Chinese Roast Pork Belly- Revisited ~ 脆皮燒肉"

Monday, June 8, 2015

Orange Syrup Cake ~ 香橙糖浆蛋糕



This is a fat-free cake as the ingredients are only eggs, sugar and flour.  The texture is a bit dense but the flavour is well compensated by the syrup comprising of freshly squeezed orange juice with an addition of Cointreau.  The cake tasted much better the next day, thanks to the orange syrup.










Can indulge in this fat-free cake without the slightest sense of guilt  :)


Recipe for Orange Syrup Cake ~  香橙糖浆蛋糕    (adapted from 'Baking' 200 Moreish & Comforting Recipes, with slight modification)

    Ingredients

    • 150 gm plain flour
    • 130 gm caster sugar (reduced  from 250 gm)
    • 4 large eggs (separated)
    • 2 Tsp baking powder
    Orange syrup -  50ml freshly orange juice + 1 Tbsp Cointreau

    Method
    1. Line a 9"x5" loaf pan, set aside.
    2. Sift plain flour and baking powder, set aside.
    3. Beat sugar and egg yolks till pale and thick.
    4. Fold in the sifted flour.
    5. In a separate bowl, beat the egg whites till soft peaks form, not dry.
    6. Fold the egg whites into the egg yolk mixture.
    7. Spoon batter into the prepared pan.
    8. Bake in a preheated oven @ 180 deg.C for 30 to 35 mins., till golden brown and a skewer inserted comes out clean.
    9. Cool the cake in the pan for 10 mins. before unmoulding onto a wire rack to cool completely.
    10. Prick holes on the base, and sides of the cake.
    11. Brush the cake with the orange syrup.
    12. Let the syrup absorbed into the cake before serving.






I'm submitting this post to 'Cook Your Books' Event #24 (June 2015) hosted by
Joyce of 'Kitchen Flavours'

Continue reading "Orange Syrup Cake ~ 香橙糖浆蛋糕 "

Thursday, June 4, 2015

Strawberry Ice Cream ~ 草莓冰淇淋


I made this Strawberry ice cream with our locally grown strawberries from the Cameron Highlands.   Must admit that they are not as sweet as their imported counterparts but definitely much more affordable.   Great to serve this as a dessert after a meal or as a snack in this hot weather.






Recipe for Strawberry Ice Cream  ~  草莓冰淇淋

Ingredients                                          

  • 1.1/2 cups strawberries, hulled
  • 110 gm sugar
  • 3/4 cup milk
  • 1.1/2 cup whipped cream
  • 1 tsp vanilla
  • pinch of salt
Method
  1. Use a food processor to pulse the strawberries.
  2. Whisk the sugar with milk till sugar is dissolved.
  3. Stir in the cream and vanilla, mix well.
  4. Pour in the strawberries and juice, mix well.
  5. Cover with cling wrap and keep chilled in the refrigerator, overnight.
  6. Churn in the ice cream maker as per the instructions in the manual.
  7. Pour into a container and freeze before serving.






This post is linked to the Little Thumbs Up event organised by  Bake for Happy Kids and
My Little Favourite DIY, and hosted by  Diana from the Domestic Goddess Wannabe and
the theme for June, 2015 is 'cream'.




Continue reading "Strawberry Ice Cream ~ 草莓冰淇淋"

Monday, June 1, 2015

Yam Fried Rice ~ 芋头粒炒饭



This Yam Fried Rice dish seems to be appearing in the menu of some restaurants lately, and I've savoured two versions from two different restaurants.   Here, I'm sharing with you my version of Yam fried rice, prepared with leftover cooked brown rice.  If you don't have leftover cooked rice, you can still use freshly cooked rice but air the rice to remove moisture and refrigerate it for a few hours before cooking.  This way your fried rice won't become clumpy or mushy.





A very satisfying and delicious bowl of Yam Fried Rice, which I must admit is truly 'Yum'!


Recipe for Yam Fried Rice ~  芋头粒炒饭

    Ingredients

    • 1 cup brown rice (rice cup)
    • 750 ml water
    • 200 gm yam cubes
    • 30 gm anchovies
    • 30 gm dried shrimps
    • 80 gm frozen peas
    • 2 eggs scrambled
    • 1 Chinese sausage, cut into cubes
    • 1 tsp light soya sauce
    • 1/4 tsp salt
    Method
    1. Cook the rice in the rice cooker, set aside for a few hours.  (I used leftover cooked rice).
    2. In a wok, add some oil to shallow fry the yam cubes till the sides are slightly brown.  Remove and drain the yam cubes on  a paper towel.
    3. Shallow fry the anchovies till crispy, remove and drain on paper towel.  Set aside.
    4. With some oil, break in the eggs and stir to scramble.  Add in a few drops of light soya sauce, remove and set aside.
    5. Stir-fry the cubed sausages till cooked and add in the dried shrimps, stir-fry till fragrant.
    6. Toss in the fluffed up rice and stir-fry, add salt and light soya sauce, mix well.
    7. Toss in the peas followed by the scrambled eggs and fried yam cubes, mix well.
    8. Fine tune to desired taste and ladle onto serving bowls and garnish with the anchovies
    9. Serve hot.
    10. Yield : 4 servings

Continue reading "Yam Fried Rice ~ 芋头粒炒饭"

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