This is a soft, moist and fluffy chiffon cake with a slight hint of creamy avocado. No oil is used in this recipe as the avocado is already creamy by itself. Great to serve with a hot cup of coffee or tea for breakfast or just to snack on.
Avocado Chiffon Cake ~ 鳄梨戚風蛋糕
(A) 5 large egg yolks
1/2 cup avocado juice
128 gm plain flour
2 tsp baking powder
(B) 5 large egg whites
1/2 tsp cream of tartar
75 gm caster sugar
Blend 1 medium size ripe avocado with 1/2 cup water or more. Strain to get 1/2 cup juice.
Separate the egg yolks from the egg whites.
Add in the strained avocado juice into the egg yolks, mix well with a ball whisk.
Sift in the flour with the baking powder into the egg yolk mixture, mix till smooth.
Sprinkle the cream of tartar into the egg whites, beat on low till foamy. Add in the sugar in three batches and beat till soft peaks form, but not dry.
Add in 1/3 meringue into the egg mixture, fold in with a ball whisk, continue with the remaining meringue and mix thoroughly.
Lightly tap the bowl on the work top to dispel any air pockets.
Pour the batter into an ungreased 23 cm chiffon cake pan, level the surface and lightly tap the pan again.
Bake in a preheated oven @ 150 deg. C for 50 to 60 mins. Test with a skewer till it comes out clean.
Immediately invert the cake and let cool completely before unmoulding by hand.
Assam Prawns is a popular Malaysian dish which is not difficult to whip up. The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'. Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising. Yum is the word for it!
Assam Prawns ~ 亚参虾 Ingredients
400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice. Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…
This almond jelly is commonly found in Dim-sum
restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this
home-made jelly or serve this to your guests after a meal. There are many
ways to serve this dessert. Can be eaten on its own or served with fresh
fruits and some syrup or canned fruits or fruit cocktail. No one will
refuse this dessert except for some people who may not like the almond
Chinese almond jelly ~ 杏仁豆腐Ingredients
20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat. Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…