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Showing posts from 2017

Passion fruit cookies ~ 百香果曲奇

Almost everyone enjoys receiving yummy food gifts during the holidays and I believe that these fruity and citrusy aromatic Passion fruit cookies will make a wonderful gift for family and friends.  You can place these cookies in glassine bags or wrap them up in wax paper and secure  with a colourful ribbon.  Another way is to fill them in inexpensive cookie jars, or containers, seal tightly and tie a bow.  Have fun!           






Passion fruit cookies ~  百香果曲奇(adapted from 'here' with adjustments)
Ingredients

185 gm butter190 gm self-raising flour95 gm cornflour140 gm icing sugar3 passion fruits1 tsp lemon zestMethod Sift self-raising flour and cornflour, set aside.Cream butter, icing sugar, lemon zest till light and fluffy.Add passion fruit pulp and mix well.Fold in sifted flours, mix well.Cover with cling wrap and let chill in the fridge for an hour or so.Roll into balls, place on a parchment lined baking tray.Press with a fork to form an indentation.Bake in a preheated oven @ 190…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Dragon Fruit Sorbet ~ 火龙果冰糕

Dragon fruit aka Pitaya is a gorgeous fruit with a magnificient colour to behold.  This sorbet only requires four ingredients and is a light and refreshing treat with all natural goodness.







Dragon Fruit Sorbet ~  火龙果冰糕 Ingredients 2 dragon fruits 3/4 cup ice cold water 1 Tbsp lemon juice 3 Tbsp caster sugar Method Cut the dragon fruits into halves, scoop out the pulp.  Reserve the skins and freeze for later use. Blend the pulp, sugar, water and lemon juice till smooth. Pour mixture into a bowl, cover with cling wrap and let chill for 2 hours or more. Transfer the mixture into the freezer bowl of your ice cream maker, churn for 15 to 20 mins. or as per instructions of your ice cream maker. Pour this into a container and freeze before serving. Serve in the freezed dragon fruit 'shells' or in a bowl.
Note:  If the sorbet is not sweet enough to your liking, drizzle with some honey before serving.



Biscoff Chiffon Cake

I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee.  These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices.  This is not a sponsored post but I just  feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all!




Biscoff Chiffon Cake  (adapted from  'here'  )

Ingredients (A)
5 egg yolks58 gm sugar75 ml oil1/4 tsp salt129 gm plain flour1 tsp baking powder92 ml milk1/2 tsp vanilla50 gm Biscoff cookies (crushed coarsely)(B) 5 egg whites1/2 tsp cream of tartar58 gm sugarMethod Sift flour with baking powder, salt, set aside.Using a handheld mixer, beat egg yolks and sugar, then add in oil, milk, vanilla and beat till well incorporated.Add in sifted flour, mix well.  Add in the crushed Biscoff cookies, mix well and set aside.In a clean mixing bowl, beat the egg whites till frothy, sp…

Mustard greens braised pig trotters aka Kai choy chee sau ~ 芥菜猪手

This is a very appetising dish and goes very well with plain white rice or even on its own.   If you like mustard leaves cooked this way like I do, you can add more.   This dish tastes much better the next day when it has 'matured' and the meat and mustard leaves have been infused with the semi sweet, sour and salty sauce........ Dig in!






Mustard greens braised pig trotters aka Kai choy chee sau ~    芥菜猪手 

Ingredients
1.3 kg pig trotter, deboned and chopped800 gm kai choy/mustard leaves9 to 10 dried chillies, soaked in hot water, drained3 to 4 pcs of tamarind peel or moredark soya saucesugar and salt to tasteMethod Blanch the chopped pig trotter in a wok of boiling water for about 5 mins., dish out and rinse in running water.  Drain and set aside.Chop up the mustard leaves, and blanch them in a wok of boiling water.  Dish out, drain off water and set aside.Place the pig trotter in a wok, add in water, dried chillies, tamarind peel, 2 tsp of sugar, dark soya sauce and some salt.  S…

Spinach in Egg sauce ~ 蛋花菠菜

This is a very simple easy to cook dish and the slightly soupy gravy goes very well with plain white rice.  Other than spinach, 苋菜 Amaranth leaves which is 'yin choy' in Cantonese or even 枸杞 'gou qi' or Wolfberry leaves will also give equally good result.




Spinach in Egg sauce  ~  蛋花菠菜

Ingredients

250 gm spinach100 gm prawns, peeled and deveined (optional)1 egg + 1/2 cup water or more1/2 teaspoon cornflour + 3 tsp water2 pips of garlic, choppedShaoxing wineSesame oilSalt to tasteMethod Season the prawns with some salt, sugar and pepper.  Set aside.Blanch the spinach in boiling water for about 3 mins.  Place in a colander and drain thoroughly.  Arrange the vegetables on a serving plate.In a wok, heat up some oil, saute the chopped garlic till fragrant, add in the seasoned prawns, stir-fry.Whisk an egg, add in some water and add into the prawns, followed by the cornflour mixture.Stir to mix everything together, fine tune to taste.Turn off heat, drizzle in sesame oil and w…

Cranberry Orange Cupcake ~ 蔓越莓香橙杯子蛋糕

Instead of a normal sized cake, I chose to bake these cupcakes for a close family member's birthday.   Not good into frosting, I only drizzled orange glaze icing onto the cuppies to give them a facelift.   The icing was a bit translucent but nonetheless the birthday boy was very happy with the 'small' surprise!




Cranberry Orange Cupcake  ~   蔓越莓香橙杯子蛋糕
Ingredients

180 gm plain flour100 gm caster sugar2 large eggs113 gm butter1.1/2 tsp  baking powder3/4 cup milkzest from 1 orange60 gm dried cranberries1 tsp vanillaa pinch of saltOrange glaze  -  50 gm icing sugar + 1 Tbsp orange juice.  Mix well to a dripping consistency.
Method Sift the flour with the baking powder and salt, set aside.Beat the butter with sugar till light and creamy.On low speed, add in the eggs one at a time.  Mix well.  Add in vanilla.Gently fold in the sifted flour alternating with the milk.  (Can also be done by hand with a spatula).Add in the cranberries and zest.  Mix till well incorporated.Using an ice cr…

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.