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Oreo chiffon cake ~ 奥利奥戚风蛋糕

One can't  be tired of chiffon cakes and this goes for my family as well.  Chiffon cakes are light, soft and not overly fattening that will add unsightly inches around the waistline.  So, here, I'm sharing with you today, an Oreo chiffon cake which can be enjoyed any time of the day.






Oreo Chiffon Cake ~  奥利奥戚风蛋糕
(adapted from  'here'  and  'here' )

Ingredients (A)

5 egg yolks58 gm caster sugar75 ml canola oil1/4 tsp salt129/130 gm plain flour1 tsp baking powder92 ml milk1/2 tsp vanilla4 Oreo cookies, cream removed and crushed coarsely6 whole Oreo cookies to place at the base of the pan(B)  5 egg whites        58 gm caster sugar        1/2 tsp cream of tartar
Method Place 6 whole Oreo cookies onto the base of an ungreased 23 cm chiffon pan.Using a handwhisk, whisk the egg yolks, vanilla and sugar till well combined.  Add in oil, milk and mix thoroughly.  Sift in plain flour, baking powder and salt.  Add in the crushed Oreo cookies.  Mix well.In a clean mixing bowl, w…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…

Cointreau liqueur snowskin mooncake ~ 橙酒莲蓉冰皮月餅 ~ 2017

As the name implies, these snowskin mooncakes have a hint bit of orange liqueur and I used a different recipe this time.   I adapted the recipe from Ah Tze (only made a quarter of the recipe) as I was curious to steam the wheat starch and plain flour and whether the flours will be wet and difficult to sift.  But no, after cooled, just sift through.  This is a keeper recipe for the mooncakes stayed soft and nice even after the fifth day, stored in an airtight container, chilled.  A great thank you to Ah Tze for sharing this recipe.











Have a pleasant and enjoyable Mid-Autumn Festival!
Cointreau liqueur snowskin mooncake ~  橙酒莲蓉冰皮月餅

Ingredients

65 gm kao fun (cooked glutinous rice flour)17.1/2 gm wheat starch flour17.1/2 gm ssuperfine flour60 gm icing sugar25 gm Crisco shortening60 ml water15 ml/3 tsp Cointreau liqueurPandan/screwpine leaves (optional)Filling 250 gm lotus paste (store bought)some dried honey strawberry (optional)Method Mix wheat starch and superfine flour, steam for 3 mins., re…

Baked Egg Cake ~ 烤鸡蛋糕

The recipe for this soft and light Baked Egg Cake is derived from the original recipe for steamed egg cake or Ji Dan Gao  (鸡蛋糕). I like the texture of this cake which is not too sweet and it does pair very well with a hot cup of our local black coffee.





Baked Egg Cake ~   烤鸡蛋糕 (adapted from ' here ' )

Ingredients  (A)
3 egg yolks1 whole egg50 ml canola oil65 gm self-raising flour5 gm cocoa powder + 1 tsp water1/2 tsp vanillaa pinch of salt(B)     3 egg whites           65 gm icing sugar

Method
In a mixing bowl, whisk egg yolks, egg with a handwhisk.  Add in canola oil and mix till well combined.Sieve in self-raising flour, mix well and set aside.In another clean mixing bowl, whisk egg whites till foamy, add in icing sugar in three batches and whisk till stiff peaks but not dry.Fold in 1/3 meringue into the flour mixture with a spatula, mix well.  Fold in the remaining meringue, mix thoroughly.Take out 2 tablespoon batter and mix with the cocoa mixture.Scoop some plain batter into…

Salted mung bean mooncake ~ 咸绿豆月饼 2017

Attracted by the new introduction of a salted paste mooncake, suppliers have ideas.  I bought this salted mung bean paste, added some melon seeds and churn out these mini rose shaped mooncakes.                  






Salted mung bean mooncake ~ 咸绿豆月饼 2017

Ingredients
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainFilling 300 gm salted mung bean paste (store bought)8 gm lightly toasted melon seedsMethod Use a  handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours till it doesn't stick to the hands.  (I let it rest for 4 hours).Scale dough to 25 gm each, roll into a ballMix the melon seeds with the lotus paste.  Scale filling to 27 gm each.Flatten the piece of dough with a rolling pin, wrap round a ball of filling, roll into a ball.Press the ball of dough inside a plunger mould, press out and remove…

Taucu (bean paste) chicken ~ 豆酱姜鸡

A very simple fuss-free and comforting  dish to come home to, especially on the current wet days.  This dish pairs well with both hot, steaming rice or gluey white porridge.  Enjoy with your loved ones... dig in!








Taucu (bean paste) chicken  ~  豆酱姜鸡 

 Ingredients
650 gm chicken (I used 2 whole leg and 2 wings)6 pips of garlic20 gm ginger1 Tbsp taucu1 cup  watersugar and salt to tasteoil for fryingMethod

Season the chicken with a bit of salt.Pound the garlic and ginger, set aside.Heat up a wok with some oil, saute the garlic and ginger paste till fragrant.Add in the taucu, stir-fry.  Add in the chicken and stir-fry.Add in water and cook till chicken is cooked through.Add in sugar and salt to taste.Serve with rice or porridge.


Salted Egg Nutty Mooncake ~ 咸蛋五仁什錦月餅 ~ 2017

Salted egg yolks have been added into traditional lotus paste mooncakes, for both baked and snowskin mooncakes.   So I believe that the salted egg yolks can be added to nutty mooncakes as well.  They do enhance the flavour of these nutty mooncakes and if you're a fan of salted egg yolks, you'll love these.







Salted Egg Nutty Mooncake ~  咸蛋五仁什錦月餅

Ingredients for Dough
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainIngredients for Filling 30 gm wlanuts, toasted and chopped30 gm whole almonds with skin, toasted and chopped19 gm pumpkin kernels, toasted38 gm kat paeng/candied lemon, chopped75 gm dried winter melon, chopped38 gm sesame seeds, toasted30 gm caster sugar60 gm kao fun2.1/4 Thsp vegetable oil2.1/4 Tbsp water3/4 Tbsp rose concentrate3/8 Tbsp golden syrup1.1/4 Tbsp Brandy (optional)1/8 tsp salt3 kaffir leaves, shredded3 salted egg yolksMethod for egg yolks Lightly wash the whites from the egg yolks. Roll y…

Longan and lotus paste mooncake ~ 龙眼莲蓉月饼 2017

The Mid-Autumn, Lantern, or Mooncake Festival comes once a year and this year it falls on 4th October, 2017.  There are various flavours of mooncakes nowadays and today  I'm sharing with you, a simple Longan and Lotus paste mooncake.






Longan and lotus paste moncake  ~   龙眼莲蓉月饼  2017
Ingredients
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainFilling 300 gm lotus paste (store bought)15 gm dried longan (snipped to smaller pieces)Method Use a  handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours till it doesn't stick to the hands.  (I let it rest for 4 hours).Scale dough to 25 gm each, roll into a ballMix the snipped longan with the lotus paste.  Scale filling to 27 gm each.Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.Press the ball of dough in…

Kaffir lime and orange Bundt cake ~ 酸橙和橙子蛋糕

Indeed, Mrs' Ng's butter cake recipe is very versatile, one can tweak it and the result is  still a very moist, soft and fine textured cake.  What I am sharing with you today is a Kaffir lime and orange butter cake, baked in a 4 cup Bundt pan.   I substituted milk with juice from home grown Kaffir lime and orange juice and added in zest as well.












Kaffir lime and orange Bundt cake ~  酸橙和橙子蛋糕
Ingredients (A)
230 gm unsalted butter4 egg yolks150 gm caster sugar200 gm self-raising flour60 ml orange and lime juicea pinch of salt (B) 4 egg whites50 gm caster sugarMethod Sift the self-raising flour with salt, set aside.Using a hand-held beater, cream butter and sugar till thick, pale and fluffy.Add in the egg yolks, beat on low speed till well combined.Sift in the sifted flour in 3 batches, beat on low speed, alternating with the orange and lime juice, till well incorporated, set aside.In a clean bowl, beat egg whites till frothy, then gradually add in the sugar, continue beating till sti…

Vietnamese Banh Hoi

These woven intricate bundles of rice vermicelli called Banh Hoi resemble our local 'string hoppers' or 'putu mayam', a South Indian snack of steamed rice flour noodles and eaten with a sweetened topping of grated coconut and palm sugar (gula melaka).   Vietnamese Banh Hoi can be rolled and served with a variety of meat and in my case I served them with pan-fried chicken, sauteed spring onions, salad and a dipping sauce.







Vietnamese Banh Hoi
Ingredients200 gm chicken breast8 pieces of dried Banh Hoi, prepared according to their instructions @ the back of the packetSpring onions, romaine lettuce, coriander and basil leavesDipping sauce3 tsp sugarlime juice from 6 calamansi1 tsp fish sauce2 tsp peanut butter dissolved with 1 Tbsp hot waterChilli padi/bird eye chilliesMethod Season the chicken breast with some salt, sugar, light and dark soya sauce.Heat up some oil and pan fry chicken till cooked.Sautee chopped spring onions with oil.Serve Banh Hoi with salad, sauteed spring…