tag:blogger.com,1999:blog-6911065197148576372024-03-27T16:27:23.341+08:00No-Frills Recipes ... cooking, baking & excerpts on travelSokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.comBlogger1136120tag:blogger.com,1999:blog-691106519714857637.post-65033624909575747962024-03-22T08:30:00.001+08:002024-03-22T08:30:41.248+08:00Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilH_Aiz-Nao60d_hoUS1mGaJE1sycg5pQA62iS0ft6mEYdTDBQ-HRECga-0JP6WC2S58QKe5YubFTsXExb3CpV1Bny-3_pp86h8A4d3fXBUt3B2EroPZ1YyIq33RLEifVQNPaTuMLMLjZN4RxMln8VN70I4MkCj3-uwnuvG6Scv4Z7C7N1i1Cu9okDiYAd/s700/IMG_8495.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="587" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilH_Aiz-Nao60d_hoUS1mGaJE1sycg5pQA62iS0ft6mEYdTDBQ-HRECga-0JP6WC2S58QKe5YubFTsXExb3CpV1Bny-3_pp86h8A4d3fXBUt3B2EroPZ1YyIq33RLEifVQNPaTuMLMLjZN4RxMln8VN70I4MkCj3-uwnuvG6Scv4Z7C7N1i1Cu9okDiYAd/w536-h640/IMG_8495.jpg" width="536" /></a></div><div>This Earl Grey Chiffon cake is a tea infused chiffon cake, and it's light, spongy, airy and not too sweet. Earl Grey happens to be one of my favorite breakfast tea and is typically a black tea flavoured with oil from the rind of the bergamot orange, a citrus fruit with the appearance and flavour between an orange, a lemon, a bit of lime and grapefruit all in one. Bergamot oranges are grown in Calabria, Italy and certain parts of France. The rind of this bergamot orange is dried and added to black tea leaves to produce Earl Grey.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccVx_XLK89USdZaj2Rqd9OHrqa1kRYt9WLQVRWeflVFM4h_C7zDEk4yWfQfBjnSwVLgcoOJKtCkjrW29OJwHeyPPrTRYDj4aHH1xKOswxHYHV0iUzcNkMEKNLUKEuGI3XfMFwwLv_k9xuArnFcN4GtY-2TBCXmNxqBqA0xF2BZOhVx0GT-jUHs3VZ3KhM/s700/Earl%20grey%20chiffon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="313" data-original-width="700" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccVx_XLK89USdZaj2Rqd9OHrqa1kRYt9WLQVRWeflVFM4h_C7zDEk4yWfQfBjnSwVLgcoOJKtCkjrW29OJwHeyPPrTRYDj4aHH1xKOswxHYHV0iUzcNkMEKNLUKEuGI3XfMFwwLv_k9xuArnFcN4GtY-2TBCXmNxqBqA0xF2BZOhVx0GT-jUHs3VZ3KhM/w640-h286/Earl%20grey%20chiffon.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1eDaQ6oO1Icw_pUe6CfMERqR9ruYSxE0zdnht6TeHOiqavH5aCJ8SwaUX0KrNy5_uFO1jjhymS09IECKKaV_lqqN3eF03vu9WBsqP3ArCEHhBGMP_pP7ukq9tHikKSiTemdIahDBmLlqQ9gwJBrxEY5OjJrPYwBi4YN4lEPTTwhbmcQ5I0BmgJdQ0Kv1/s700/Earl%20grey%20chiffon1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="700" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1eDaQ6oO1Icw_pUe6CfMERqR9ruYSxE0zdnht6TeHOiqavH5aCJ8SwaUX0KrNy5_uFO1jjhymS09IECKKaV_lqqN3eF03vu9WBsqP3ArCEHhBGMP_pP7ukq9tHikKSiTemdIahDBmLlqQ9gwJBrxEY5OjJrPYwBi4YN4lEPTTwhbmcQ5I0BmgJdQ0Kv1/w640-h288/Earl%20grey%20chiffon1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8Q4zm0mKwpeiUDFhQYNF2or-y_TRiaj40OAvI8NfCqBOT0x4jqkHJC1FpvZG7Vm13Z2tMD1J43mdkwv2QvC2bb5pXJFt4QeWf0YDVSuI-Y8u6kTrbyW2BELL31xGKqB9wG8bkR3T1dAtPbJ6Uew8ZpmIOtH8LTa5-51CimTT8c8JZPWRwvEWR2DrdV6n/s700/Earl%20grey%20chiffon2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="700" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8Q4zm0mKwpeiUDFhQYNF2or-y_TRiaj40OAvI8NfCqBOT0x4jqkHJC1FpvZG7Vm13Z2tMD1J43mdkwv2QvC2bb5pXJFt4QeWf0YDVSuI-Y8u6kTrbyW2BELL31xGKqB9wG8bkR3T1dAtPbJ6Uew8ZpmIOtH8LTa5-51CimTT8c8JZPWRwvEWR2DrdV6n/w640-h288/Earl%20grey%20chiffon2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="700" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ElMv117bNNtM8DxFfVTMk8SCrxcOkqs8V27idWb1J3FSfKaerXujmr2S6zXVh-Ie4um75zk4VAhObM9tJlKf-t0JzBYTDXZALs5hdRXwDXcLXqYn279epxKGi63jzx31repp5JgeNBsI4JjN3Pm4c67z6iEED64yu8SmAA5M2Mksswi3xSbo4X3lPf88/w618-h640/IMG_8498.jpg" width="618" /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS0c1BnZg7OAe7i3fRInBad-TDmWiOUZQtT3Q5yb_9-ly-6QY3AX9JHBJjSMHlTG6tFqdHT6ywDYG7ibJGZHOBNpVXMHpmqGuDNvM2gwV1r9l-VZJvd1QfVqdp8SFdAIYf_jaARiKSX73zwJLs8c7oWx7FeB851tzwgpAKYD1YV6f8HmycPUgl62xkHTl/s700/IMG_8533.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="700" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS0c1BnZg7OAe7i3fRInBad-TDmWiOUZQtT3Q5yb_9-ly-6QY3AX9JHBJjSMHlTG6tFqdHT6ywDYG7ibJGZHOBNpVXMHpmqGuDNvM2gwV1r9l-VZJvd1QfVqdp8SFdAIYf_jaARiKSX73zwJLs8c7oWx7FeB851tzwgpAKYD1YV6f8HmycPUgl62xkHTl/w640-h544/IMG_8533.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyjBHs1iuC-02hEzEc1lfrGydCKt5FFbxIZczWzrIefQZGgjp33fHPsHM49Q4tqMbDabOIvkdJuecE1f0bT7q-Vwrc-jR_qTyqaC98Oemb6Ba_iNbiVjEAcaK_FKkZlshi0v4LRtzySccZR2Ne9lF6iwXhlSQFl1sD4DhljTo2mAjS42pJtLGh3Xv-MMb/s700/IMG_8521-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="700" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyjBHs1iuC-02hEzEc1lfrGydCKt5FFbxIZczWzrIefQZGgjp33fHPsHM49Q4tqMbDabOIvkdJuecE1f0bT7q-Vwrc-jR_qTyqaC98Oemb6Ba_iNbiVjEAcaK_FKkZlshi0v4LRtzySccZR2Ne9lF6iwXhlSQFl1sD4DhljTo2mAjS42pJtLGh3Xv-MMb/w640-h512/IMG_8521-001.jpg" width="640" /></a></div><p><b>Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕</b></p><p><b>Ingredients (A)</b></p><p></p><ul style="text-align: left;"><li>6 'L' eggs</li><li>70 gm caster sugar</li><li>80 ml vegetable oil</li><li>1/2 cup Earl Grey tea from 4 bags of Earl Grey tea)</li><li>2 Tbsp Earl Grey tea leaves from the tea bags</li><li>150 gm plain flour</li><li>2 tsp baking powder</li><li>1 tsp vanilla</li></ul><div><b>(B)</b></div><ul style="text-align: left;"><li>6 'L' egg whites</li><li>70 gm caster sugar</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sift the plain flour with the baking powder, set aside.</li><li>Steep 4 bags of Earl Grey tea in a cupf of boiling water. Once cool, measure out 1/2 cup</li><li>In a mixing bowl, beat the egg yolks, sugar with a hand whisk till creamy. Add in the oil, mix well, pour in the tea and tea leaves, mix till well incorporated.</li><li>Sift in the plain flour mixture, mix well.</li><li>In another clean mixing bowl, beat the egg whites till foamy, then gradually add in the sugar in 3 batches, continue beating till stiff peaks form.</li><li>Fold in 1/3 egg whites into the egg mixture with the hand whisk. Mix well.</li><li>Then pour this mixture into the remaining egg whites. Fold in thoroughly but making sure not to deflate the egg whites.</li><li>Pour the mixture into an ungreased 23 cm chiffon cake pan. Tap the pan on the worktop a few times to expel air bubbles. </li><li>Place the pan on the lower rack of a preheated oven and bake @ 170 deg.C for 55 to 60 mins. till golden brown. Test with a skewer till it comes out clean. Remove the cake from the oven and immediately invert the cake to cool completely before unmoulding the cake by hand.</li></ol></div><p></p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-66970590988785552032024-02-28T07:57:00.000+08:002024-02-28T07:57:30.222+08:00Herbal Drunken Prawns ~ 药材醉虾<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEielY89J94eNd_0ip4WvPFsvs7uXRCm1PTZj16Jdj_AL8FyzfnD88_o8x3Ym22L7YKtb92xbKaPU9tD5vedd-7TcANELQlkFPs_pBpCA9N4C26E6FXYIi9PdgdeihgtXa1m_kZJOklmks4Azo4MNJxcCHWRwoUrcZShrOZyQRagBSDEDvicFaqpzdi0wA=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="465" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEielY89J94eNd_0ip4WvPFsvs7uXRCm1PTZj16Jdj_AL8FyzfnD88_o8x3Ym22L7YKtb92xbKaPU9tD5vedd-7TcANELQlkFPs_pBpCA9N4C26E6FXYIi9PdgdeihgtXa1m_kZJOklmks4Azo4MNJxcCHWRwoUrcZShrOZyQRagBSDEDvicFaqpzdi0wA=w426-h640" width="426" /></a></div><p>This seafood prawn dish can be whipped up with some herbs that are easily available in any Chinese household. The key ingredients are fresh prawns, some herbs and not forgetting the Shaoxing Huatiao wine that will 'drunk' the prawns, hence the name 'Herbal Drunken Prawns'. You can go easy on the wine for a slightly milder taste if this is also served to kids. A super easy dish to prepare, just cook the broth, dump in the prawns but remember not to overcook them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK_F6WgVZI2h3n6tdM0SAaX-b5QO8VL510PIeGkpynlPmBMr_zazaiy67E_9OrL9MDp0IXhRy8zohsb3QMYUlNjbP0GeGDpUvtYIlMPStw5bf2IpUopDYrJ7cULXvW_Gbui4TsfllcC4yJmMuqH9wZM6YHLuQ_c2nfNBRe3IXwgb3rNm7JccjfzT3xIQ=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="465" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK_F6WgVZI2h3n6tdM0SAaX-b5QO8VL510PIeGkpynlPmBMr_zazaiy67E_9OrL9MDp0IXhRy8zohsb3QMYUlNjbP0GeGDpUvtYIlMPStw5bf2IpUopDYrJ7cULXvW_Gbui4TsfllcC4yJmMuqH9wZM6YHLuQ_c2nfNBRe3IXwgb3rNm7JccjfzT3xIQ=w426-h640" width="426" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghroZc_FUywVu8ZZ_SRVaZfDAi1AzvceANLvHjZ5qbv9cO0dFgwY7fVHrmy5xHZP2hDbMh-twWNt6hLWqyB1YHLOSr2k8jYIH8VyZAm1WlSdx4WF5Y5Sw0e51i2I2Vu60OBCNpXFhxzoWdGWn610GLdYFknTB2KmrsCWRiqgQ-NvAqyLP1zm6iU6BnKQ=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="700" height="532" src="https://blogger.googleusercontent.com/img/a/AVvXsEghroZc_FUywVu8ZZ_SRVaZfDAi1AzvceANLvHjZ5qbv9cO0dFgwY7fVHrmy5xHZP2hDbMh-twWNt6hLWqyB1YHLOSr2k8jYIH8VyZAm1WlSdx4WF5Y5Sw0e51i2I2Vu60OBCNpXFhxzoWdGWn610GLdYFknTB2KmrsCWRiqgQ-NvAqyLP1zm6iU6BnKQ=w640-h532" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRCS5jef2vGqBQ9OWXeMqF4fY7mKKfrBgGFAaKkghtxsMm2t4OL33SOefYpa84FyjUqhftfwkr85Genqky0xKW2VKomlJP2RbvaklVhr8evXdVkiE7zGRVnbirLkjDimX442VZJwTa7Av9XDjTKYpb_QECqWp6UTqY66aZFgLTzjNbZAAPxwDfkA33dg=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRCS5jef2vGqBQ9OWXeMqF4fY7mKKfrBgGFAaKkghtxsMm2t4OL33SOefYpa84FyjUqhftfwkr85Genqky0xKW2VKomlJP2RbvaklVhr8evXdVkiE7zGRVnbirLkjDimX442VZJwTa7Av9XDjTKYpb_QECqWp6UTqY66aZFgLTzjNbZAAPxwDfkA33dg=w320-h213" width="320" /></a></div><div><br /></div><div><b>Herbal Drunken Prawns</b> ~<b> 药材醉虾</b><div><b>Ingredients for seasoning prawns</b><br /><div><ul style="text-align: left;"><li>300 gm large prawns</li><li>1 Tbsp sugar</li><li>1 to 2 Tbsp Shaoxing Huatiao wine</li></ul><div><b>Ingredients for herbal broth</b></div><ul style="text-align: left;"><li>10 gm yu zhu (fragrant solomon's seal)</li><li>5 gm angelica root (tung kwai)</li><li>5 slices ginger</li><li>4 gm dong shen</li><li>1 seedless red date</li><li>1 stalk of spring onion (white stem)</li><li>50 ml Shaoxing Huatiao wine</li><li>1/2 Tbsp goji berries (to add just before serving)</li><li>500 ml water</li><li>Salt and sugar to taste</li></ul><div><b>Method</b></div></div></div><div><ol style="text-align: left;"><li>Trim and devein the prawns. Marinate with sugar and wine, set aside.</li><li>In a pot boil the water with the herbs on medium heat for about half an hour. Turn off fire and let the broth steep for 20 minutes.</li><li>Add in the seasoned prawns and cook for about 3 to 5 mins.</li><li>Add sugar and salt to taste. Add in the wolfberries and some more wine if desired.</li><li>Serve immediately.</li></ol></div></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-90628063116081675822024-02-04T09:30:00.001+08:002024-02-18T21:37:17.516+08:00Oreo Cookies ~ 奥利奥曲奇<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLsv9QgB14Gwiz5nBpgvT6cUxOkgEoWEKhd8lcCy1jddQhiMbEDsnMCitOw_7f91H5vgof_BwHLs1kKUzNyXiMJF0sdi7WNk7BY-TKb6AKz-wSyebXEtMuJC-pIUlxdT9kjOn9TkKUoNd0hUV3s_S7yM9ndDwlMMY3NuHSRYp_gTecqysnwzL6dxjPO_Z/s700/IMG_8091.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLsv9QgB14Gwiz5nBpgvT6cUxOkgEoWEKhd8lcCy1jddQhiMbEDsnMCitOw_7f91H5vgof_BwHLs1kKUzNyXiMJF0sdi7WNk7BY-TKb6AKz-wSyebXEtMuJC-pIUlxdT9kjOn9TkKUoNd0hUV3s_S7yM9ndDwlMMY3NuHSRYp_gTecqysnwzL6dxjPO_Z/w640-h640/IMG_8091.jpg" width="640" /></a></div><p>Here I am taking or rather using a very popular cookie to put inside a cookie. Believe me, this cookie was a crowd pleaser amongst kids at a recent small gathering. This cookie is crispy on the outside and chewy on the inside and ready to tuck in after about 10 mins. baking time but of course needs a bit of patience to wait a little while longer for the cookie to cool further. Can give this a try for the coming Chinese New Year which falls on 10th February 2024!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2EgryzeFJMUkdqRr-UVBIz5niZFsLZ2M_B3CbPh3r9XiOW2j8r_kS4eeIWQEpXT5Kx4FCoy2k-Rv7W6lVUpNx77erYJSw4jDjBdC2p-P5Bl7XszXCVJWrB4zSm73ee_sCnrQQlPMQUQKoSYu989rl_tqsJmnb03RkprFrGDesliCZ5bKLnqOFDWhx_f-/s700/IMG_8093-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="575" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2EgryzeFJMUkdqRr-UVBIz5niZFsLZ2M_B3CbPh3r9XiOW2j8r_kS4eeIWQEpXT5Kx4FCoy2k-Rv7W6lVUpNx77erYJSw4jDjBdC2p-P5Bl7XszXCVJWrB4zSm73ee_sCnrQQlPMQUQKoSYu989rl_tqsJmnb03RkprFrGDesliCZ5bKLnqOFDWhx_f-/w526-h640/IMG_8093-001.jpg" width="526" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOGPJ8_xTssyNEx5-YI-DqENp6CBKmqLEno9kscs6V8f2TeWo_3KbkK_gWeAsIDtSe2G3qF6RZky2MXZGXJdnFD_pEsE8-fdFHKzvASoweWl4atl540ZTqKNoUO2vTJIyERwMZPqvekMxQZk9vRJvN7_WLG-YUt_OADdcwzQG-aJtMJAPxnyLkYO-0L5N/s700/IMG_8108-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOGPJ8_xTssyNEx5-YI-DqENp6CBKmqLEno9kscs6V8f2TeWo_3KbkK_gWeAsIDtSe2G3qF6RZky2MXZGXJdnFD_pEsE8-fdFHKzvASoweWl4atl540ZTqKNoUO2vTJIyERwMZPqvekMxQZk9vRJvN7_WLG-YUt_OADdcwzQG-aJtMJAPxnyLkYO-0L5N/w480-h640/IMG_8108-001.jpg" width="480" /></a></div><br /><p><b>Oreo Cookies ~ 奥利奥曲奇 </b></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><b>Ingredients</b></span></div><p></p><p></p><ul style="text-align: left;"><li>115 gm vegetable oil OR melted butter (I used oil)</li><li>80 gm caster sugar</li><li>1 egg</li><li>185 gm plain flour</li><li>1/2 teasp baking soda</li><li>1/4 teasp salt</li><li>9 Oreo cookies, with cream, crushed (110 gm)</li><li>1/4 teasp vanilla</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sift flour with baking soda, salt, set aside.</li><li>In a mixing bowl, with a hand whisk, beat oil and caster sugar till creamy.</li><li>Break in an egg, beat till well incorporated.</li><li>Fold in sifted flour, mix well with a spatula.</li><li>Mix in the crushed Oreos thoroughly.</li><li>Cover the mixing bowl with cling wrap and refrigerate for 30 mins.</li><li>Remove from the fridge, use an ice-cream scoop to scoop up some dough, roll into a ball and place about 2.5 inch apart on a parchment lined baking tray.</li><li>Bake in a preheated oven @ 180 deg.C for about 10 mins. when the edges are slightly brown if you want the cookies to be slightly chewy. If you want crunchy cookies, bake a bit longer, say about another 5 mins. or so.</li><li>Yield : 12 cookies, depending on size of your cookies.</li></ol><div><b><i><span style="color: #cc0000;">Here's wishing each and everyone, a very Peaceful, Healthy and Prosperous Chinese New Year!</span></i></b></div></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-64788845660078596072024-01-03T08:16:00.000+08:002024-01-03T08:16:13.414+08:00Almond Yoghurt Cake ~ 杏仁 酸奶蛋糕<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI1gCNfRL8AVe2UqRYKHEOdHHC3IB-Lw1kFrNiHcv0OJtiYkZBCHn6fuUVpIwxPE0bhSJ4OSNvZL3LAvCLvBhEN-LU8jNplzp-qjMHwvoFAaSN6SgZfhkAiIRAaMcqdqCGTgAp5wDWVZnu-O8jUwaMmu4rKyJSs9tQ4qx2qs2BQr8nzDeyOUqb7GDx10n/s700/IMG_8678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="620" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI1gCNfRL8AVe2UqRYKHEOdHHC3IB-Lw1kFrNiHcv0OJtiYkZBCHn6fuUVpIwxPE0bhSJ4OSNvZL3LAvCLvBhEN-LU8jNplzp-qjMHwvoFAaSN6SgZfhkAiIRAaMcqdqCGTgAp5wDWVZnu-O8jUwaMmu4rKyJSs9tQ4qx2qs2BQr8nzDeyOUqb7GDx10n/w566-h640/IMG_8678.jpg" width="566" /></a></div>This cake is made with almond meal and yoghurt and has a delicate flavour with a hint of lemon and a tang from the yoghurt. There was a sweet nutty smell wafting from the oven during the baking process. This cake is rich and moist, perfect for breakfast, tea or with ice cream for a delectable dessert. In fact this cake works for any time of the day.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRy3TIaeaY_bM5S-G27p4rPWsRrF0Lhz-QU56cSKQoSehe3O0Rv-1zuQIWREgxIHMMuzN4rGtOPDzzWLn-dskStVD92Mj3g3WS1F1-1T6aFBZoxE6-zsvrZmRX4nS3rc6d5u4rvfd6GyDpqUbN-a9nb6Q-oQxrh18LZRNABX3GvckPRA9ciMhF9ZLz-kK/s700/Downloads2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="700" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRy3TIaeaY_bM5S-G27p4rPWsRrF0Lhz-QU56cSKQoSehe3O0Rv-1zuQIWREgxIHMMuzN4rGtOPDzzWLn-dskStVD92Mj3g3WS1F1-1T6aFBZoxE6-zsvrZmRX4nS3rc6d5u4rvfd6GyDpqUbN-a9nb6Q-oQxrh18LZRNABX3GvckPRA9ciMhF9ZLz-kK/w640-h412/Downloads2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-grgw56L5sFm6PC9L3rb8m2_2SQuNnHzma3jFFXcXeCdDTbl7tpxKw34BxQYsOePrOiDvq_QOOPu2Z6fCluQp8zjyxz2lcmBtkTpoSxV5EPfXI3sJxMr2tBkbdeo_Z_dtFbqyI50OUzFZVtrqypYwxAE4aW8AxM34UghgJfpjGv2RM8k_8XJXcTmQMVNM/s700/IMG_8687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="700" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-grgw56L5sFm6PC9L3rb8m2_2SQuNnHzma3jFFXcXeCdDTbl7tpxKw34BxQYsOePrOiDvq_QOOPu2Z6fCluQp8zjyxz2lcmBtkTpoSxV5EPfXI3sJxMr2tBkbdeo_Z_dtFbqyI50OUzFZVtrqypYwxAE4aW8AxM34UghgJfpjGv2RM8k_8XJXcTmQMVNM/w640-h416/IMG_8687.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCNtOQCR771Z5sw6rLYvJf00YFMN9z1ehzv68PW69Z9bbgR6rb7WlzAhikY-7S7KCfP17wM2FniuPY5mZGF4Pdp8cm8i-11CSdBxJ2wrWal6NFhp2uKDR175B92tmotnfbl6hYgqExLfBD0v0ElRj1IiJLZeLqaNV9YRAfm7lJKAI-R-od-9myXwq3K8C/s700/IMG_8690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="700" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCNtOQCR771Z5sw6rLYvJf00YFMN9z1ehzv68PW69Z9bbgR6rb7WlzAhikY-7S7KCfP17wM2FniuPY5mZGF4Pdp8cm8i-11CSdBxJ2wrWal6NFhp2uKDR175B92tmotnfbl6hYgqExLfBD0v0ElRj1IiJLZeLqaNV9YRAfm7lJKAI-R-od-9myXwq3K8C/w640-h552/IMG_8690.jpg" width="640" /></a></div><br /><p><b>Almond Yoghurt Cake ~ 杏仁 酸奶蛋糕 </b> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EBVFZEFy3a5WDHPEELUh7tPahev6EJQ7Lxzuq4iP6PkILgDFVYdW2PNr6NMBHr1oADOKzsoeopQDNL_UrTq-oyYGXn-7rkWIUekvmwJWQS5mnog2bxt1_xR4G4RYpQGTjTuy713dTSZ0Ji-IqoZmXx_iSVCC9_P_w4hTDCfv1FLtEOzPCHUKrIfCXGjM/s700/IMG_8669.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="700" data-original-width="590" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EBVFZEFy3a5WDHPEELUh7tPahev6EJQ7Lxzuq4iP6PkILgDFVYdW2PNr6NMBHr1oADOKzsoeopQDNL_UrTq-oyYGXn-7rkWIUekvmwJWQS5mnog2bxt1_xR4G4RYpQGTjTuy713dTSZ0Ji-IqoZmXx_iSVCC9_P_w4hTDCfv1FLtEOzPCHUKrIfCXGjM/s320/IMG_8669.jpg" width="270" /></a></div><br /><p></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>90 gm plain flour</li><li>90 gm almond meal</li><li>1 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1/2 tsp seasalt</li><li>2 'L' eggs</li><li>90 gm caster sugar</li><li>1/2 cup oil</li><li>180 gm yoghurt at room temperature</li><li>1 tsp vanilla</li><li>Zest from 1 lemon (optional)</li><li>20 gm chopped walnuts (optional)</li></ul><div><b>Method</b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Sift the plain flour with the baking powder and baking soda, salt. Set aside.</li><li>With an electric whisk, whisk eggs and sugar till creamy.</li><li>Add in oil, yoghurt and vanilla, continue whisking till fully incorporated.</li><li>Sieve in the flour mixture, fold into the mixture.</li><li>Sieve in the almond meal, mix well.</li><li>Add in the lemon zest and chopped walnuts mix well.</li><li>Pour the mixture into a lined or greased 8.5 x 4.5 inch loaf pan. </li><li>Bake in a preheated oven @ 180 deg.C for 40 minutes till golden brown. Test with a skewer till it comes out clean. Remove the cake from the oven, let cool in the pan for about 10 mins. before unmoulding onto a wire rack to cool completely.</li></ol></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-83298122005650724962023-12-12T07:34:00.000+08:002023-12-12T07:34:38.177+08:00Soft milk loaf ~ 軟奶麵包<div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXjhaIp15_FQfCwJSGqMuAxtJkC98ErmiXh-iibXr3fNt0x-fvh8Vb8h5Gr8_ItgmExrSVVDPDmOzGgRN8SxaCP0N2ihaBI154zbuAiow_VFJS0viDB0Pfz8EXwFTqqcswaZEYJ-EnLrcpHGd4P9NZ6LfA-WUbr2dR0AJzMqTSiPQTgWioOfqumFVU5mK/s700/IMG_9364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="514" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXjhaIp15_FQfCwJSGqMuAxtJkC98ErmiXh-iibXr3fNt0x-fvh8Vb8h5Gr8_ItgmExrSVVDPDmOzGgRN8SxaCP0N2ihaBI154zbuAiow_VFJS0viDB0Pfz8EXwFTqqcswaZEYJ-EnLrcpHGd4P9NZ6LfA-WUbr2dR0AJzMqTSiPQTgWioOfqumFVU5mK/w470-h640/IMG_9364.jpg" width="470" /></a></div><p>This cotton Soft Milk Loaf is a light white bread with milk which is soft, fluffy and it's perfect for toasts or sandwiches. The soft texture is stretchy and can be easily pulled apart with your hands. Slice up any leftovers and freeze them, then just heat them up in the oven toaster or microwave for a few seconds for breakfast or tea. I tried making french toasts with them and they were yummy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgd1bR8m6EW0x3JsVGcFpprB83cGR6hxbwqW0gGn6Xjrir8z1F7IYsYwhNOKrBEh4qwaYnfUIc07ajbkwTWV3yEZyxzIhMa2HAnHQx69df3yx2Alm0u7Fs6E8cnAMOZuDAP7Nj9AONcXLISrTd9JDPghRo8V59c543hcVv-NFdgkkT1mIjIwSS2adA2jO/s700/IMG_9376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="521" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgd1bR8m6EW0x3JsVGcFpprB83cGR6hxbwqW0gGn6Xjrir8z1F7IYsYwhNOKrBEh4qwaYnfUIc07ajbkwTWV3yEZyxzIhMa2HAnHQx69df3yx2Alm0u7Fs6E8cnAMOZuDAP7Nj9AONcXLISrTd9JDPghRo8V59c543hcVv-NFdgkkT1mIjIwSS2adA2jO/w476-h640/IMG_9376.jpg" width="476" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HIZs460BuwE_aFS9nLO1XVUiKEqDRbPnHVw9ctXVMQhGV37pEaGouvHAdJDAN197gnmHvUNwZqh62DQpHRB7KmOcjv6xd_6X8PbNgznWkhXu90lV2QIMXm1ZzF26metk_dExkWOXO3VbuXolGhHlBXEJlMqDhl3JeWXPJK54SUpKXWfDomBLchhAdqCV/s700/IMG_9388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="660" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HIZs460BuwE_aFS9nLO1XVUiKEqDRbPnHVw9ctXVMQhGV37pEaGouvHAdJDAN197gnmHvUNwZqh62DQpHRB7KmOcjv6xd_6X8PbNgznWkhXu90lV2QIMXm1ZzF26metk_dExkWOXO3VbuXolGhHlBXEJlMqDhl3JeWXPJK54SUpKXWfDomBLchhAdqCV/w604-h640/IMG_9388.jpg" width="604" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPvaf3X8aWOcj00Un0Yj9dCyvii8c4iIyBLybLhiVvKtXM4IQUioHR1MXpEvZTXpf_7yw9KbSOLrcDv3Ke8R4tQOvyvfC0eQmGj5xIbJqZVM6HepmurY7ChkRMuKwHpHUIHgbmGER3kd5wyFxyHl01jvMxd4UvBIccHS-LitQPPZQ6sznxmNnJYFqJzt0/s700/IMG_9373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="515" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPvaf3X8aWOcj00Un0Yj9dCyvii8c4iIyBLybLhiVvKtXM4IQUioHR1MXpEvZTXpf_7yw9KbSOLrcDv3Ke8R4tQOvyvfC0eQmGj5xIbJqZVM6HepmurY7ChkRMuKwHpHUIHgbmGER3kd5wyFxyHl01jvMxd4UvBIccHS-LitQPPZQ6sznxmNnJYFqJzt0/w294-h400/IMG_9373.jpg" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><b style="text-align: left;"> </b></div></div><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b>Soft milk loaf ~ 軟奶麵包 </b><p></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>400 gm high protein flour</li><li>1.5 tsp salt</li><li>3 Tbs sugar</li><li>3 Tbsp milk powder</li><li>1.5 tsp yeast</li><li>1 egg about 50 gm</li><li>180 gm water</li><li>40 gm soft butter</li><li>Egg wash to glaze</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Pour flour into a mixing bowl, add in milk powder, sugar, salt, mix well with a ball whisk.</li><li>Add yeast, mix well. Add in the beaten egg and water.</li><li>Attach the dough hook and beat till a ball of dough forms.</li><li>Add in soft butter, continue beating for about 10 mins. or more. Take out some dough and do the window pane test. Stretch the dough into a thin layer and if it doesn't break, means that the dough has been kneaded enough. If the layer breaks, then knead again. Gently shape the dough into a ball and place it in the mixing bowl. Cover with a damp cloth and let it proof till double in size, about 45 to 60 mins.</li><li>Use your finger to poke into the dough and if it doesn't collapse means that the dough has proved enough. Bring the dough onto the worktop, punch and press it to expel some air. Gently roll the dough back and forth to form an oblong. Cut the oblong dough into 3 equal pieces. Cover the balls of dough to prevent them from drying out.</li><li>Roll out a ball of dough, fold up on both ends, flip over and roll again. Roll the dough into a rectangle, then roll it up firmly towards you and once you get to the end, nip the dough firmly together and place it seam sides down into a greased loaf pan. Repeat for the other 2 balls of dough.</li><li>Cover with a damp cloth and let proof till double in size, approx. 45 mins.</li><li>Brush the dough with egg wash and bake in a preheated oven @ 180 deg.C for about 20 mins. till golden brown.</li><li>Remove from the oven and immediately dislodge the loaf and let it cool completely on a wire rack. (If the loaf is not dislodged promptly condensation will form resulting in a loaf of soggy bread).</li></ol></div><p></p><p><br /></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-85132841864553167612023-11-22T14:19:00.001+08:002024-03-25T16:04:34.894+08:00Banana Yoghurt Muffins ~ 香蕉酸奶玛芬<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZKrrFsA2YaWfSsEAAJbHuRl6SDLqG2yHfbiOnBesauWMBeqJI7dfZA9h12bTnz0iGyW4Kz4fBhAnV6RDNMGsAaqBHCfhDk4kF7n_FrbAk2xIi7TgrgiiFVr2TjUsV2YVjM_TrCrDdLrzul4UAAVP3H6qEjMUNeje1j8_aU2K4PRF2sdRyklD9I4x81eA/s700/IMG_0287%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZKrrFsA2YaWfSsEAAJbHuRl6SDLqG2yHfbiOnBesauWMBeqJI7dfZA9h12bTnz0iGyW4Kz4fBhAnV6RDNMGsAaqBHCfhDk4kF7n_FrbAk2xIi7TgrgiiFVr2TjUsV2YVjM_TrCrDdLrzul4UAAVP3H6qEjMUNeje1j8_aU2K4PRF2sdRyklD9I4x81eA/w480-h640/IMG_0287%20(1).jpg" width="480" /></a></div>These are healthy Banana Yoghurt Muffins made with oil, yoghurt and no butter thus making them super moist and delicious. They are fluffy and light, packed with banana flavour, convenient for grab to go or just pop into your kids lunch box.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU_-luup8AkoTHYUudA4VBQHDCFJfGDo-C1R3RveWiAOBmow_LHZgP3neIKbA82Bpe_ayr0ZmZMmNLGIKO-SNyq1C7v06iRVYElCkbfHx7u1IvdIbrTO2X5Gzlrd_6QmjU20I0-M9YDfb9uyPCjSejCT_gDEyGSHSiGFcs2d1hp2lptFnYFU2qLnq_pwW/s700/IMG_0295.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="560" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU_-luup8AkoTHYUudA4VBQHDCFJfGDo-C1R3RveWiAOBmow_LHZgP3neIKbA82Bpe_ayr0ZmZMmNLGIKO-SNyq1C7v06iRVYElCkbfHx7u1IvdIbrTO2X5Gzlrd_6QmjU20I0-M9YDfb9uyPCjSejCT_gDEyGSHSiGFcs2d1hp2lptFnYFU2qLnq_pwW/w512-h640/IMG_0295.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvfD-9_8P03_q9s2ukzSxr0CWU_7aRnZJ9th1etZwWTwMBTFHWeCVp6iCY7JREyjAIBH8a-4GwYZAhysE6o0QOpBUPZ0uXNQLpCc9xszTqJuQ7LzVTGENE0XvjxhI7WxkFrqUknCU840GPU75bJ2X1CZPVrko6zpllC_qQWg-HAOpJk-cuh6CY5oDd3GO/s700/IMG_0291.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="468" data-original-width="700" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvfD-9_8P03_q9s2ukzSxr0CWU_7aRnZJ9th1etZwWTwMBTFHWeCVp6iCY7JREyjAIBH8a-4GwYZAhysE6o0QOpBUPZ0uXNQLpCc9xszTqJuQ7LzVTGENE0XvjxhI7WxkFrqUknCU840GPU75bJ2X1CZPVrko6zpllC_qQWg-HAOpJk-cuh6CY5oDd3GO/w640-h428/IMG_0291.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJzJS7FmYUvmMt7kPAbJT_8ao8URZ27pLa1pe6g4FzjqplrAlCxEDI2q_sbTPPOYw7v6hTs3JPL6NLHMEekb_iwJoKaEqo4ufCBYtE1zUuc7vaQA1EufUChyphenhyphen95dqlYxWM8abvLzDkwdb7qKh87x77knotIgajcwz2gAO52hwLwT4GXhXriNmTBPP7lB2a/s700/IMG_0306.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJzJS7FmYUvmMt7kPAbJT_8ao8URZ27pLa1pe6g4FzjqplrAlCxEDI2q_sbTPPOYw7v6hTs3JPL6NLHMEekb_iwJoKaEqo4ufCBYtE1zUuc7vaQA1EufUChyphenhyphen95dqlYxWM8abvLzDkwdb7qKh87x77knotIgajcwz2gAO52hwLwT4GXhXriNmTBPP7lB2a/w480-h640/IMG_0306.jpg" width="480" /></a></div><br /><p><b>Banana Yoghurt Muffins 香蕉酸奶玛芬 </b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQpOhuLnVe6NR5uTUfvqcBWGJVMIBDstnooKJujVlxcyHqPXbia9wKjV3zITkJdOCtgoHMD4Tlk8Fkod884mlZMqmoSUT3M0ZvMttPttUwQInDvo3fbwiYNQDeL1ERYuYVeokU4wmzM-y8yelOOanwCmWwQIwuzu7VMOE4Q3hTUrQjOdfD_d071F0SHgy/s700/IMG_0257-001.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="458" data-original-width="700" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQpOhuLnVe6NR5uTUfvqcBWGJVMIBDstnooKJujVlxcyHqPXbia9wKjV3zITkJdOCtgoHMD4Tlk8Fkod884mlZMqmoSUT3M0ZvMttPttUwQInDvo3fbwiYNQDeL1ERYuYVeokU4wmzM-y8yelOOanwCmWwQIwuzu7VMOE4Q3hTUrQjOdfD_d071F0SHgy/s320/IMG_0257-001.jpg" width="320" /></a></b></div><b><br /></b><p></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>180 gm plain flour</li><li>1 tsp baking powder</li><li>1 tsp baking soda</li><li>2 'L' eggs</li><li>5.1/2 Tbsp vegetable oil</li><li>1/4 cup plain yoghurt</li><li>360 gm over ripe mashed bananas</li><li>80 gm caster sugar (40 gm brown and 40 gm caster sugar)</li><li>Vanilla</li><li>a pinch of salt</li><li>Decorate with sliced bananas, nuts (optional)</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Whisk plain flour, baking powder, baking soda, sugar and salt in a bowl. Mix well.</li><li>Mash the over ripe bananas in a mixing bowl.</li><li>Mix in the eggs, vanilla with a ball whisk.</li><li>Mix in the oil, yoghurt and whisk till fully incorporated.</li><li>Pour the wet ingredients into the dry ingredients (flour mixture). Fold in till slightly moistened. Do not overmix.</li><li>Using an ice cream scoop, scoop the batter into a paper lined muffin pan.</li><li>Bake in a preheated oven @ 210 deg.C for 5 mins., then reduce to 180 deg.C for 15 to 20 mins. Test with a skewer till it comes out clean. Remove muffins from the oven to let cool for 10 mins. before removing them to cool completely on a wire rack.</li><li>Yield : 11 muffins</li></ol><div><br /></div></div><p></p></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-59539700068822737152023-10-26T07:02:00.000+08:002023-10-26T07:02:41.369+08:00Jumbo Chai Tea Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47w3xz3auQFn6PdUgxnctlJ5XqYtksYY_OH9vUYySXVDNQkrYegJe2tBPKEY7zzOdKQOalRRZcIYx5JXQgOce0JakqmWQ1fR1Lrto-pSEwuordl5G2f_H-u6hk26slu-q1p95CjyzmhosdOT_LrLGVppzCR2qggHEnEj_6rjUWrVH2LoV5TRPWU1zDg/s700/IMG_7962.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47w3xz3auQFn6PdUgxnctlJ5XqYtksYY_OH9vUYySXVDNQkrYegJe2tBPKEY7zzOdKQOalRRZcIYx5JXQgOce0JakqmWQ1fR1Lrto-pSEwuordl5G2f_H-u6hk26slu-q1p95CjyzmhosdOT_LrLGVppzCR2qggHEnEj_6rjUWrVH2LoV5TRPWU1zDg/w640-h640/IMG_7962.jpg" width="640" /></a></div><div><br /></div>This is a sweet smelling, fragrant and crispy shortbread cookie. They are easy to make, full of flavour with spices from the Chai Tea bag and rolled in spiced sugar before baking. Great with a cup of coffee or tea. If you love spices, this is the cookie for you!<br /><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="color: #0000ee; text-decoration-line: underline;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CCtCQC6ve4nL7JsVPU9fd5Zkysv5oAdMznb34TMcnBWpm3BL-l59AaWUmUTowB2rGE1Bxxhj7I85czOzNvgZerJVAi7Acjo-X3dLXexOysVTckV1uxW3ZEtYdzgmE1Wi2kmCit75IZvUNmnY6StvMUOV9upHpEj902ZS938zYNN5yRJwqVTolMAphw/s700/Chai%20T.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="312" data-original-width="700" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CCtCQC6ve4nL7JsVPU9fd5Zkysv5oAdMznb34TMcnBWpm3BL-l59AaWUmUTowB2rGE1Bxxhj7I85czOzNvgZerJVAi7Acjo-X3dLXexOysVTckV1uxW3ZEtYdzgmE1Wi2kmCit75IZvUNmnY6StvMUOV9upHpEj902ZS938zYNN5yRJwqVTolMAphw/w640-h286/Chai%20T.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xgxl5lVm-iKJvDYtx5K9p4LENr-_Sm877kONj0dXl34oRp6tZR-0Xh4jnG157lSvezJisjVFt-TC9O8c_ESTM4PcjMKKqt_EokVNJBVcRmqz1ZhBnbcxNTi4grd2RKlHIDVKc0cMz0-izprVD7bfvT8FMQyLiGjUt5gNFX19t70OjR7QzW499XB7BA/s700/Search%20results%20for%20Chai%20T1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="700" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xgxl5lVm-iKJvDYtx5K9p4LENr-_Sm877kONj0dXl34oRp6tZR-0Xh4jnG157lSvezJisjVFt-TC9O8c_ESTM4PcjMKKqt_EokVNJBVcRmqz1ZhBnbcxNTi4grd2RKlHIDVKc0cMz0-izprVD7bfvT8FMQyLiGjUt5gNFX19t70OjR7QzW499XB7BA/w640-h282/Search%20results%20for%20Chai%20T1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFeA7XzqNvjRzOchTAjM_QDf5PRe363AyZ_hTfZ1dqIwPJxOCP1118rv-UHIvIyBIY24_tCHcytUnij_F-WbFmodwo7RJ5BaU5eCDece_4t4tuhAfg1XM_3pQyTKMXe0ia6ugq6GV5TzYoUv_9wberfkuHkHfznJgu_NBOOmQy8nNoXT36WmGyYX7zw/s700/IMG_7990.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="677" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFeA7XzqNvjRzOchTAjM_QDf5PRe363AyZ_hTfZ1dqIwPJxOCP1118rv-UHIvIyBIY24_tCHcytUnij_F-WbFmodwo7RJ5BaU5eCDece_4t4tuhAfg1XM_3pQyTKMXe0ia6ugq6GV5TzYoUv_9wberfkuHkHfznJgu_NBOOmQy8nNoXT36WmGyYX7zw/w618-h640/IMG_7990.jpg" width="618" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6RK9K5tStrcoP9aQF_W_dRokGCOetJ4VALMzZ1IJcEKgYXtuNlk8Hu5VvKKCZGqnksLcdDyYo6IfjV8UF8-sqsjO_sw2y6vtvj7bMR-9MFZ06QLZXzJ7f6wlsQJFW5AmeCL_pZTZNQOfTiJ9lTzyce6sQsV0tSSn-nk4dP5E1K8kN6uC6719vyptRQ/s700/IMG_7980-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="641" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6RK9K5tStrcoP9aQF_W_dRokGCOetJ4VALMzZ1IJcEKgYXtuNlk8Hu5VvKKCZGqnksLcdDyYo6IfjV8UF8-sqsjO_sw2y6vtvj7bMR-9MFZ06QLZXzJ7f6wlsQJFW5AmeCL_pZTZNQOfTiJ9lTzyce6sQsV0tSSn-nk4dP5E1K8kN6uC6719vyptRQ/w586-h640/IMG_7980-001.jpg" width="586" /></a></div><br /><div><b>Jumbo Chai Tea Cookies</b></div><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>113 gm butter</li><li>1/2 cup oil</li><li>90 gm caster sugar (or light brown sugar)</li><li>250 gm plain flour</li><li>1 egg</li><li>1/2 tsp baking soda</li><li>1 Chai Tea bag</li><li>1/2 tsp vanilla</li><li>a pinch of salt</li><li>2 Tbsp granulated sugar + 1/4 tsp cinnamon (sugar mixture)</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sift the plain flour with baking soda, salt. Set aside.</li><li>Cream butter and sugar till fluffy, add in the oil and beat till thoroughly incorporated.</li><li>On low speed, add in the egg and vanilla, mix well. </li><li>Open up the Chai Tea bag and pour the tea leaves in the mixture, mix till thoroughly incorporated.</li><li>Fold in the sifted flour, mix well. The dough is soft at this juncture.</li><li>Cover the mixing bowl with cling wrap and refrigerate for about 2 hours.</li><li>Prepare the sugar mixture.</li><li>Using an ice cream scoop, scoop up the mixture, roll into balls and roll them into the sugar mixture.</li><li>Place the balls of dough onto a partchment lined baking tray.</li><li>Bake in a preheated oven @ 180 deg.C for about 20 mins. till the cookie is slightly brown.</li><li>Let cookies cool in the tray before removing them onto a wire rack to cool completely. Store the cookies in an airtight cookie jar.</li><li>Yield : 14 Jumbo Chai Tea Cookies</li></ol></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-65470671147764692102023-10-10T07:16:00.000+08:002023-10-10T07:16:12.647+08:00Airfried Honey Glazed Chicken Drumsticks ~ 气炸香蜂蜜鸡<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHSWNSol-4Dpz0jTavfjz0geJEzrUYA55kuaM1ciTjtj0E4o1spo-Y75QZWmTDvNhqCZ2JULE5feFuL7YexGYlIRGe94stdNtFHWsCh4gpJNuF9ayYg3AXRO0g1aOZY8pMVIiGIIU_SfeRTIc9U9oTM1LDgtE_SP_4MCVHWjXxaxjs6KAV331sPzYobo/s700/IMG_9242-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="538" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHSWNSol-4Dpz0jTavfjz0geJEzrUYA55kuaM1ciTjtj0E4o1spo-Y75QZWmTDvNhqCZ2JULE5feFuL7YexGYlIRGe94stdNtFHWsCh4gpJNuF9ayYg3AXRO0g1aOZY8pMVIiGIIU_SfeRTIc9U9oTM1LDgtE_SP_4MCVHWjXxaxjs6KAV331sPzYobo/w492-h640/IMG_9242-001.jpg" width="492" /></a></div><div><br /></div><div>These Airfried Honey Glazed Chicken Drumsticks are bursting with flavour, crispy and slightly sweetish on the outside, tender and juicy on the inside. Unlike deep fried chicken drumsticks, these barely have any oil and the only oil there is, are from the chicken skin and fat. Quick and easy to prepare this for dinner especially for working mums! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6PJ2R2OQi2rcQrSV3254mMIQzyIHIIqoPb1RA-kYIn6zbDnTFzGRaD-ESuGVDjGaEo6KecXpIpG4VtNkAvgkO7wcpE6FkwNunU-tDmkEmUbcYN0hf1hrdTa31Nopa9BP9ETCZlbUPM22DcRtQQey-czWzlmkc0Rv5fH_-ern4eN43g-2Dzs5obIzugxk/s700/IMG_9245-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="700" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6PJ2R2OQi2rcQrSV3254mMIQzyIHIIqoPb1RA-kYIn6zbDnTFzGRaD-ESuGVDjGaEo6KecXpIpG4VtNkAvgkO7wcpE6FkwNunU-tDmkEmUbcYN0hf1hrdTa31Nopa9BP9ETCZlbUPM22DcRtQQey-czWzlmkc0Rv5fH_-ern4eN43g-2Dzs5obIzugxk/w640-h552/IMG_9245-001.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOQmWLQBgB7dJYSuY1gcTePkiBNMweydlLW_n5U5fhrnDY6wADiFt0SqiH-eYScImdtvfLkmj19zR8mZjxw3BIRiy1FjU73hmHg1Y57TAXES7pTSsE1gDUsK4hLHiFHNlUqNlm6Ls2kV46VWjmyC-_m7eoJxlab6EleczyYU4Hk1o3h85RTiUiTygs_GB/s700/IMG_9250-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="669" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOQmWLQBgB7dJYSuY1gcTePkiBNMweydlLW_n5U5fhrnDY6wADiFt0SqiH-eYScImdtvfLkmj19zR8mZjxw3BIRiy1FjU73hmHg1Y57TAXES7pTSsE1gDUsK4hLHiFHNlUqNlm6Ls2kV46VWjmyC-_m7eoJxlab6EleczyYU4Hk1o3h85RTiUiTygs_GB/w612-h640/IMG_9250-001.jpg" width="612" /></a></div><div><br /></div><p><b>Airfried Honey Glazed Chicken ~ 气炸香蜂蜜鸡</b></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>6 chicken drumsticks</li><li>1.5 Tbsp garlic powder</li><li>1 Tbsp McCormick chicken seasoning</li><li>1.5 tsp paprika</li><li>1.5 tsp seasalt</li><li>1.5 tsp black pepper</li><li>2 Tbsp honey + 1/2 tsp water</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Wash the drumsticks. Pat them dry with kitchen paper towel.</li><li>Mix all the seasoning except honey in a bowl.</li><li>Rub the seasoning onto the drumstick, giving them a good massage. Let rest for 3 hours or more.</li><li>Place the drumsticks onto the basket of your Airfryer. Airfry @ 200 deg.C for 10 mins. on one side, flip over and airfry for another 10 mins.</li><li>Meanwhile, dilute the honey with water and brush onto the drumsticks. Airfry for another 3 mins. Do check to see not to burn the skin of the drumsticks.</li><li>Serve immediaely</li></ol></div><p></p><p><br /></p><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-7083063275452592042023-09-12T12:54:00.000+08:002023-09-12T12:54:50.809+08:00Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼 <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt29tKR1tYxFIgiXnip3crr39KCGyytSw_oiybRAfi-uZzhT2j0JT1uZFHtQzUIJSJfOpxDxsfvcaQj13sIQKcf-Y-PSUoh6S2OsMHj9eOwc8w9i5sVNZfszsAr2Fu702E4OUgmHF8uy5AIdmJUU5Nv90g_0XEolH3vif8TLGd10X5ym5c36OO3Hq34w/s700/DSC03683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="616" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt29tKR1tYxFIgiXnip3crr39KCGyytSw_oiybRAfi-uZzhT2j0JT1uZFHtQzUIJSJfOpxDxsfvcaQj13sIQKcf-Y-PSUoh6S2OsMHj9eOwc8w9i5sVNZfszsAr2Fu702E4OUgmHF8uy5AIdmJUU5Nv90g_0XEolH3vif8TLGd10X5ym5c36OO3Hq34w/w564-h640/DSC03683.JPG" width="564" /></a></div><p>These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery. There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour. Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn6c-7yEp0w_mjQ2WmTl2biRplk7pOcinVewbi3pcOIc2kVBSruzz1-imahG3sOvFeJ_EpQYeAlvs1Mq6qU74xqUEX-u6vV5tnbEPjXizB51QSn6Ld0aca-wfmb_527mj6steRYbfU3SDJxdaP4dUJ8YXo1_PqHjijGaqSLzZyu1TKradb5g0K-1n8g/s700/Seasalt%20Chocolate%20Chip%20Cookies%203-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="281" data-original-width="700" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn6c-7yEp0w_mjQ2WmTl2biRplk7pOcinVewbi3pcOIc2kVBSruzz1-imahG3sOvFeJ_EpQYeAlvs1Mq6qU74xqUEX-u6vV5tnbEPjXizB51QSn6Ld0aca-wfmb_527mj6steRYbfU3SDJxdaP4dUJ8YXo1_PqHjijGaqSLzZyu1TKradb5g0K-1n8g/w640-h256/Seasalt%20Chocolate%20Chip%20Cookies%203-001.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfnkSjCxXDMtCrMlreoDx0b3JWXrFeUGciZxeK7p5JqB3TZ010VG4Q5aWJZcpimNRj_s_LLjaQR1VL8KCYQcsh05vi5HWONqF-9Zoh_xXc70yzYFtija_s4oWupPHCFBFlNhaTAc3h6YnfDJcBlJ3o5EC7aqk29uirOSu3I0R0lcBck7IZMZIu1OKYw/s700/DSC03671.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfnkSjCxXDMtCrMlreoDx0b3JWXrFeUGciZxeK7p5JqB3TZ010VG4Q5aWJZcpimNRj_s_LLjaQR1VL8KCYQcsh05vi5HWONqF-9Zoh_xXc70yzYFtija_s4oWupPHCFBFlNhaTAc3h6YnfDJcBlJ3o5EC7aqk29uirOSu3I0R0lcBck7IZMZIu1OKYw/w640-h426/DSC03671.JPG" width="640" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQo-ll5Hf5Y5MHtAiY64DYQIqhUe5Utf7xDEZ3r7_axfQwInipPlPUMmkXcCvE99b-ke_D-ZaAgQW099Fv-nKpUaZieNXn9fdJ3I2CQO2AKus7NKTAN9cbq_IuHQUZs6tciU7nCg76tdeZvkT_kCdgnNbAuIyxjxlpZ8BR4DZ1v5S1NoP-AsvNRODRAw/s700/DSC03685.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQo-ll5Hf5Y5MHtAiY64DYQIqhUe5Utf7xDEZ3r7_axfQwInipPlPUMmkXcCvE99b-ke_D-ZaAgQW099Fv-nKpUaZieNXn9fdJ3I2CQO2AKus7NKTAN9cbq_IuHQUZs6tciU7nCg76tdeZvkT_kCdgnNbAuIyxjxlpZ8BR4DZ1v5S1NoP-AsvNRODRAw/w640-h426/DSC03685.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼 </b></div><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>170 gm plain flour</li><li>1 tsp baking soda</li><li>113 gm butter (unsalted)</li><li>80 gm brown sugar</li><li>40 gm caster sugar</li><li>1 'L' egg</li><li>1 tsp vanilla</li><li>200 gm chocolate chips</li><li>1/8 tsp salt</li><li>Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking</li><li>Maldon seasalt flakes to sprinkle on cookie immediately after baking</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sift the flour with baking soda and salt, set aside.</li><li>In a stand mixer, beat the butter with the sugars, till soft and smooth.</li><li>On low, add in the egg.</li><li>Fold in 1/2 sifted flour, mix well followed by the balance. Mix till well incorporated.</li><li>Fold in the chocolate chips. Add in the vanilla. </li><li>Use cling wrap to cover and touch the dough. Chill dough in the refrigerator for a few hours or preferably overnight.</li><li>Scoop dough, roll into a small ball and place onto a parchment lined baking tray, about 2 inches apart. Press some chocolate chips on the top of the dough.</li><li>Bake in a preheated oven @ 180 deg. C for 9 mins. till the edges turn brown but centre a bit underdone. Remove the cookies from the oven. (Cookies will continue to brown even though they are out of the oven).</li><li>Immediately sprinkle some seasalt flakes on top of the baked cookies.</li><li>Let cool and store in cookie jar.</li><li>Yield : 57 cookies, depending on size.</li></ol></div><p></p><div class="separator" style="clear: both; text-align: center;"> </div><br />Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-10803614796304139612023-08-29T07:52:00.001+08:002023-09-26T02:39:14.257+08:00Durian Butter Cake ~ 榴莲牛油蛋糕<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf24t_QRfNX-YiQkjVr9tZtyISgBjH_bOg_QwguBaDfyTNAjhfgoIskjD1EJHTHaA70kNynSPYXP6XMwEFa7N1ZiZTBzxWFwsm3HwnAr8-6dqHgsPN-mf1g3Yr8VlwISYkJoVldtMkpRmYtOVv9kSmCFsdIQgxWMd9Nh5hgD6qdWIVDu3IVruC23WNZ3e/s700/IMG_9105.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="680" data-original-width="700" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf24t_QRfNX-YiQkjVr9tZtyISgBjH_bOg_QwguBaDfyTNAjhfgoIskjD1EJHTHaA70kNynSPYXP6XMwEFa7N1ZiZTBzxWFwsm3HwnAr8-6dqHgsPN-mf1g3Yr8VlwISYkJoVldtMkpRmYtOVv9kSmCFsdIQgxWMd9Nh5hgD6qdWIVDu3IVruC23WNZ3e/w640-h622/IMG_9105.jpg" width="640" /></a></p><div>It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake. This recipe does not use the traditional butter totally, in fact there is oil too. Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature. This cake is soft and moist with a tinge of durian flavour and aroma. A breakfast or Tea time snack for durian lovers.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFB6Ik-re3akS27pA0v7SSeBMGJtfPZu4BfACwayvq-iFgWLZWsWqRQsEOraqrPakJhl9QyF3lENlgVrV4s4xv2W4XoOurht7qGi4RnLeWk46x1qr2a3xgV7zEfyVy4iR93WP02OLvTosL-FKg6rwWoo_mmyx_kZzfXV3w98bzrBDpButezfxJ6k7cV75k/s700/Durian%20butter%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="279" data-original-width="700" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFB6Ik-re3akS27pA0v7SSeBMGJtfPZu4BfACwayvq-iFgWLZWsWqRQsEOraqrPakJhl9QyF3lENlgVrV4s4xv2W4XoOurht7qGi4RnLeWk46x1qr2a3xgV7zEfyVy4iR93WP02OLvTosL-FKg6rwWoo_mmyx_kZzfXV3w98bzrBDpButezfxJ6k7cV75k/w640-h256/Durian%20butter%20cake.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomSO-zgrsaZ-eP2Nq92ylw-qNDx65YGOhlwkUr4BX7t1j4VXOejTLNeQR7yZ61gRL9DRWulou2fwV1c_OPhut7znzTABve6kHNokKRDKoE2JJPZFvUbxPSlUDLMq4IO_tx-bCc9ajqSnv0tFDXkEPo5FaDB8F8uTHQw-UHSMI_k_hnBL2kZxyQuui-Gi3/s700/IMG_9118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="700" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomSO-zgrsaZ-eP2Nq92ylw-qNDx65YGOhlwkUr4BX7t1j4VXOejTLNeQR7yZ61gRL9DRWulou2fwV1c_OPhut7znzTABve6kHNokKRDKoE2JJPZFvUbxPSlUDLMq4IO_tx-bCc9ajqSnv0tFDXkEPo5FaDB8F8uTHQw-UHSMI_k_hnBL2kZxyQuui-Gi3/w640-h428/IMG_9118.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1ETFmWqJ0awEAHS0WCA1YA2wR38GVrL1T-iMXZx3GWdr-jfB5yk7FvXG2atohuFFtj9ffLh6TeNBdrOzVNYzCHpn_9iR4bIqHuvzPsdELXkzTNeGBPw3s7q7QhZQC8Czg-gfMVkCCqxCsYmDAubbf-jOpfpAmslLSpGlW-c6YSUjf7NAXlVB-FEP8IPX/s700/IMG_9113-003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="700" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1ETFmWqJ0awEAHS0WCA1YA2wR38GVrL1T-iMXZx3GWdr-jfB5yk7FvXG2atohuFFtj9ffLh6TeNBdrOzVNYzCHpn_9iR4bIqHuvzPsdELXkzTNeGBPw3s7q7QhZQC8Czg-gfMVkCCqxCsYmDAubbf-jOpfpAmslLSpGlW-c6YSUjf7NAXlVB-FEP8IPX/w640-h388/IMG_9113-003.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJDh1gVENq2O_9sowuX3TXI6m331VVVdt9A6BWCjn-UIgPn4i_klr7HhDvikM-uAiauu7WXRM-AF4qThYlyJ0elXPM-1AVbsBePVGPeGEoC6KHls7eSsEb99OH72oGQTOu2LUTlY90i9U2ATrZg9W4lizorjwr54SgZScd_NEI9QVEY_Rghny8wp2F_O9/s473/IMG_9130-003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="473" data-original-width="437" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJDh1gVENq2O_9sowuX3TXI6m331VVVdt9A6BWCjn-UIgPn4i_klr7HhDvikM-uAiauu7WXRM-AF4qThYlyJ0elXPM-1AVbsBePVGPeGEoC6KHls7eSsEb99OH72oGQTOu2LUTlY90i9U2ATrZg9W4lizorjwr54SgZScd_NEI9QVEY_Rghny8wp2F_O9/w592-h640/IMG_9130-003.jpg" width="592" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="margin-left: 1em; margin-right: 1em; text-align: justify;"><br /></div></div><div><b>Durian Butter Cake ~ 榴莲牛油蛋糕</b></div><div><b><br /></b></div><div><b>Ingredients</b></div><div><ul style="text-align: left;"><li>150 gm unsalted butter</li><li>190 gm plain flour</li><li>2 tsp baking powder</li><li>30 ml vegetable oil</li><li>85 gm caster sugar</li><li>3 'L' eggs</li><li>130 gm pureed durian flesh</li><li>4 Tbsp milk</li><li>a pinch of salt</li><li>1/4 teaspoon vanilla</li></ul><div><b>Method</b></div></div><div><ol style="text-align: left;"><li>Sift flour with baking powder and salt. Set aside.</li><li>Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy.</li><li>Add in eggs one at a time, mix well.</li><li>Add in pureed durian flesh, mix till well incorporated.</li><li>Sift in again the sifted flour in 2 batches, alternating with the milk. Fold in till well incorporated.</li><li>Pour mixture into a prepared 8.5 x 4.5 inch loaf pan. Smoothen the surface. Tap the pan to remove air bubbles. </li><li>Bake in a preheated oven @ 170 deg.C for about 35 mins. till golden brown. Test with a skewer till it comes out clean. Remove the cake from the oven, let cool in pan before unmoulding and letting it cool completely on a wire rack.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-3138683997573301282023-08-13T21:37:00.002+08:002023-08-14T10:54:02.565+08:00Three Cup Chicken ~ 三杯鸡<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwMAAbW3Zo4fYREiJ08PyJy3L_zwcfiPA6j2NqArCZiIFr8XQMd_7dZlMajdzTN-gesv-jdJYdMNIa59Dj2JnvbWlKZi8mlC9VnzST94BmowHO5lw5yF2XybN885TkJdfGclmNR7jCDjH8-UKBwi52TB5X8u2Pc6bRH3NIGJE7AUIOaFSMcPHJO3f9DDe/s640/Three%20cups%20chicken%20025-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwMAAbW3Zo4fYREiJ08PyJy3L_zwcfiPA6j2NqArCZiIFr8XQMd_7dZlMajdzTN-gesv-jdJYdMNIa59Dj2JnvbWlKZi8mlC9VnzST94BmowHO5lw5yF2XybN885TkJdfGclmNR7jCDjH8-UKBwi52TB5X8u2Pc6bRH3NIGJE7AUIOaFSMcPHJO3f9DDe/w640-h480/Three%20cups%20chicken%20025-1.JPG" width="640" /></a></div><div><br /></div><div>Three Cup Chicken is a very popular Taiwanese dish and it gets its name from the recipe which calls for a cup to measure the sauces, namely sesame oil, soy sauce, and rice wine together with some dark soy sauce, garlic, ginger, chillies and basil leaves. This is indeed a very flavourful dish and certainly goes well with a bowl of plain white rice......a keeper recipe for sure! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTQVnvWSnjFBgfEaezZANYQt8MJ1_asIXdprRSjagmdDU2tSHT7cFfQdW7nFq4o0O-mflqsgtorkuNgPmBSRPeiwbWALAxqMzqndTkvKKXczpNHY6pp8OwKSw4FkOmHe-EZfjrimqObHCge56CBwAWXIf3y0ZKQfa5lzgfQUKrGp3Npl6byR96LoXDNO5/s608/Three%20cups%20chicken%20001-6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="352" data-original-width="608" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTQVnvWSnjFBgfEaezZANYQt8MJ1_asIXdprRSjagmdDU2tSHT7cFfQdW7nFq4o0O-mflqsgtorkuNgPmBSRPeiwbWALAxqMzqndTkvKKXczpNHY6pp8OwKSw4FkOmHe-EZfjrimqObHCge56CBwAWXIf3y0ZKQfa5lzgfQUKrGp3Npl6byR96LoXDNO5/w640-h370/Three%20cups%20chicken%20001-6.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Glq6m0ACffwFfbAxVyvZuOyGLE0CsKghCOK9qxeQmzyQNSUgVnSwnS-HtP1zt0OvhZQyAI_D5RngNmPRkSY_Jg58dWTL86VWWddBjbvOT3qqD3xAHP_7r6dG8iLn8CRbGo_ifqj9vl1snqocXH3A_5yzfNxYm3IQyRB3R778jiCGfgraKvR82GLiIbGr/s640/2010-07-26%20Three%20cups%20chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="179" data-original-width="640" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Glq6m0ACffwFfbAxVyvZuOyGLE0CsKghCOK9qxeQmzyQNSUgVnSwnS-HtP1zt0OvhZQyAI_D5RngNmPRkSY_Jg58dWTL86VWWddBjbvOT3qqD3xAHP_7r6dG8iLn8CRbGo_ifqj9vl1snqocXH3A_5yzfNxYm3IQyRB3R778jiCGfgraKvR82GLiIbGr/w640-h180/2010-07-26%20Three%20cups%20chicken.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfoAkuPVhrksDtDPv8Vhbq1KIgBT6UBZdHjA0XcjsosinZn29qux_XodAC-jznfuJp3FEcCgqmEdlFPMysefnQ8gg-Tp_3iQvE-SqNWHbnrwpSGB07bRIzo7KN1IO1UxoFUejzrIY7EfnF2LLJ4rhw8jifGRG1HKtbrAp9731YBKrdAzw_AnZbG6xhfMM/s640/Three%20cups%20chicken%20024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="640" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfoAkuPVhrksDtDPv8Vhbq1KIgBT6UBZdHjA0XcjsosinZn29qux_XodAC-jznfuJp3FEcCgqmEdlFPMysefnQ8gg-Tp_3iQvE-SqNWHbnrwpSGB07bRIzo7KN1IO1UxoFUejzrIY7EfnF2LLJ4rhw8jifGRG1HKtbrAp9731YBKrdAzw_AnZbG6xhfMM/w640-h496/Three%20cups%20chicken%20024.JPG" width="640" /></a></div><br /><div><b>Three Cup Chicken ~ 三杯鸡</b></div><p><strong>Ingredients</strong><br /></p><ul><li>900 gm free-range chicken, chopped into bite size</li><li>6 Tbsp + 1 Tbsp Shaoxing wine (the 1 Tbsp is for seasoning the chicken)</li><li>4 Tbsp light soya sauce</li><li>3 Tbsp sesame oil</li><li>1/2 Tbsp dark soya sauce</li><li>2 Tbsp sugar</li><li>12 pips garlic, chopped</li><li>10 gm ginger, sliced thinly</li><li>1 red chilli, sliced</li><li>Fresh Thai Basil leaves</li><li>a bit of salt</li></ul><p><strong>Preparation</strong><br /></p><ol><li>Season the chicken pieces with 1/2 tsp salt and the 1 Tbsp wine for about 2 to 3 hours.</li><li>Heat up a wok with 1.1/2 Tbsp sesame oil, stir-fry the seasoned chicken pieces till light brown.</li><li>Push the chicken aside and add in the remaining sesame oil, garlic, ginger pieces and chillies. Stir-fry for a short while.</li><li>Pour in the soya sauce and wine. </li><li>Add in the dark soya sauce, sugar, reduce heat to medium low and cook, covered for about 10 mins. or till chicken is tender.</li><li>Remove cover, fine tune to taste, cook till sauce is semi dry.</li><li>Turn off heat, toss in Thai basil leaves, mix well.</li><li>Dish out and serve hot with rice.</li></ol><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-32896574951556169062023-08-01T07:48:00.000+08:002023-08-01T07:48:35.960+08:00Ginger Nut Chiffon Cake ~ 姜饼戚风蛋糕<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgK8ISh-paH8_UXQw6DHTq49fix5b2EAN1syB8zi5yEBsm1DM2JhRnms69ASLbM8XNEQnB1e6DEjcGvkYH8WpNS6j2srTqTII9SjG2LkbHIzYxTSqcKEqJmE8aSLQWexsarf7BRVPZR8DZBmXsGFQpQqbHRuF3L0B1CR2dTFra3P-EfLk0fujMnrHjQ/s700/IMG_8771.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="628" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgK8ISh-paH8_UXQw6DHTq49fix5b2EAN1syB8zi5yEBsm1DM2JhRnms69ASLbM8XNEQnB1e6DEjcGvkYH8WpNS6j2srTqTII9SjG2LkbHIzYxTSqcKEqJmE8aSLQWexsarf7BRVPZR8DZBmXsGFQpQqbHRuF3L0B1CR2dTFra3P-EfLk0fujMnrHjQ/w574-h640/IMG_8771.jpg" width="574" /></a></div><div><br /></div>The recipe for this Ginger Nut Chiffon Cake is adapted from my earlier post of <a href="https://www.nofrillsrecipes.com/2017/11/biscoff-chiffon-cake.html" target="_blank">Biscoff Chiffon Cake</a>.<div>As always, chiffon cakes are soft and fluffy and the crushed ginger nut cookies gave the cake an added crunch. This cake can be enjoyed as a dessert or for an afternoon tea.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="color: #0000ee; text-decoration-line: underline;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLhsOGLL-NBR1EAJjh6fm8m35_cD3-UqDE8YCHuOJmhnZG1LRwpgYK9BGZevIlDQFT6bnfHMbcif1dDmLPxhgk17SSd4bNBozqQwZKV6gYMYeDxch0Er9YEAI6Eq401KILqqbA3MUtmY_Y8M5yUOt59sM3m2Lh1V_UHOZTFoFkYiP5ewVgtY3fnGshQ/s700/IMG_8814-002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="560" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLhsOGLL-NBR1EAJjh6fm8m35_cD3-UqDE8YCHuOJmhnZG1LRwpgYK9BGZevIlDQFT6bnfHMbcif1dDmLPxhgk17SSd4bNBozqQwZKV6gYMYeDxch0Er9YEAI6Eq401KILqqbA3MUtmY_Y8M5yUOt59sM3m2Lh1V_UHOZTFoFkYiP5ewVgtY3fnGshQ/w512-h640/IMG_8814-002.jpg" width="512" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gomKuRPis_97SnsY0dJ6ZJ4b3dyHGBMuFpTSE-kfQAJ2O26LQ4dqO_2W29e1T0fxP14ZqIqnW5KpDbC0w0yrIWIfbVYj7iIncHCybdCQ43cVaAJWkMyIAWTrPbBL5fsjKwBjGptbc1bWmhTSW3yAHlefUGRaqjJ02ilXW3uYvya8N_P7fzsTYPFZQO2w/s900/IMG_8803.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="820" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gomKuRPis_97SnsY0dJ6ZJ4b3dyHGBMuFpTSE-kfQAJ2O26LQ4dqO_2W29e1T0fxP14ZqIqnW5KpDbC0w0yrIWIfbVYj7iIncHCybdCQ43cVaAJWkMyIAWTrPbBL5fsjKwBjGptbc1bWmhTSW3yAHlefUGRaqjJ02ilXW3uYvya8N_P7fzsTYPFZQO2w/w584-h640/IMG_8803.jpg" width="584" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf0EVnXeb7NHHvRCYaP28Rd0YUqEkijk6ltrb_7pXCuc6Qpm75jENhOishKmjzVNG-eCR9Tk4aOJDKQFQX16XktVrwQi6Y3biTZqWgAZipylV57h3sz5TppurLR9YdgRNd3iivyJVNkm3T7EIH0PvQ1pFng3a4r0xVlT1wVUxz5JFhf8TjAGe604sdTVK/s700/IMG_8809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="700" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf0EVnXeb7NHHvRCYaP28Rd0YUqEkijk6ltrb_7pXCuc6Qpm75jENhOishKmjzVNG-eCR9Tk4aOJDKQFQX16XktVrwQi6Y3biTZqWgAZipylV57h3sz5TppurLR9YdgRNd3iivyJVNkm3T7EIH0PvQ1pFng3a4r0xVlT1wVUxz5JFhf8TjAGe604sdTVK/w640-h402/IMG_8809.jpg" width="640" /></a></div><br /><p><b>Ginger Nut Chiffon Cake ~ 姜饼戚风蛋糕</b> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OR2dZK6VZOkTXxayqyoJvz_jjQmIyq3DXG0dsZJyeN2xlHOlCJfkB7ypuvOA28TndPuycvdFxU9fnk2pi-UHsZR6Q2xWR9U9NxBYVLOYKwXk2b8HnsLhSHG7V5PHNngyq2yWEQEnxazZbzFB7EHRWalq3YZD63q9quReNHMWKoOAOWxDtvOFgaZ1Bda/s700/IMG_8760.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="525" data-original-width="700" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OR2dZK6VZOkTXxayqyoJvz_jjQmIyq3DXG0dsZJyeN2xlHOlCJfkB7ypuvOA28TndPuycvdFxU9fnk2pi-UHsZR6Q2xWR9U9NxBYVLOYKwXk2b8HnsLhSHG7V5PHNngyq2yWEQEnxazZbzFB7EHRWalq3YZD63q9quReNHMWKoOAOWxDtvOFgaZ1Bda/w320-h240/IMG_8760.jpg" width="320" /></a></div><br /><p></p><p><b>Ingredients (A)</b></p><p></p><ul style="text-align: left;"><li>6 'L' egg yolks</li><li>60 gm caster sugar</li><li>90 ml vegetable oil</li><li>155 gm plain flour</li><li>1 tsp baking powder</li><li>1/4 tsp salt</li><li>115 ml milk</li><li>1/2 tsp vanilla</li><li>60 gm ginger nut cookies, crushed</li></ul><div><b>(B)</b></div><div><ul style="text-align: left;"><li>6 'L' egg whites</li><li>1 tsp vinegar or lemon juice</li><li>60 gm caster sugar</li></ul><div><b>Method</b></div></div><div><ol style="text-align: left;"><li>Sift four with baking powder, salt. Set aside.</li><li>Using a handheld whisk, whisk egg yolks with sugar till creamy. Add in oil, milk and vanilla, whisk till well incorporated.</li><li>Sift in the flour mixture, fold in and add in the crushed ginger nut cookies.</li><li>In a clean mixing bowl, beat the egg whites till frothy, add in the vinegar or lemon juice, beat till foamy, add in the sugar in 3 batches beating well after each addition. Beat till peaks form but not dry.</li><li>Fold in 1/3 egg whites into the egg mixture, mix well. Then pour the mixture into the remaining egg whites, fold in gently till well incorporated making sure not to deflate the egg whites.</li><li>Pour the mixture into an ungreased 23 cm chiffon pan.</li><li>Bake in a preheated oven @ 160 deg.C for about 1 hr and 10 mins. till golden brown. Place a bowl of water next to the cake pan.</li><li>Test the cake with a skewer till it comes out clean. Invert the cake immediately after removing from the oven. Unmould the cake by hand after it is completely cool.</li></ol></div><p></p></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-34577763183846794162023-07-14T07:16:00.000+08:002023-07-14T07:16:25.079+08:00Meat Floss Butter Roll ~ 肉松黄油面包卷 <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrHkvHuJtNqXqatS-1vLAXPsXsijHxl-wQDS0CHRdLjJQNK6Q_3gVn0jvDUhkp0H4YvzUiQRenbTLUPnJ8CPeNd2cHFlZv1TFDith7dpGtTioQFh1FNAUb1HiE_o_UtJWnCPsQeTuPaUekEUcaTIa3qoBZCA50jSTtIpUrpu0UDGRcPScfx1-PtF3Eeg1/s700/IMG_9043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="700" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrHkvHuJtNqXqatS-1vLAXPsXsijHxl-wQDS0CHRdLjJQNK6Q_3gVn0jvDUhkp0H4YvzUiQRenbTLUPnJ8CPeNd2cHFlZv1TFDith7dpGtTioQFh1FNAUb1HiE_o_UtJWnCPsQeTuPaUekEUcaTIa3qoBZCA50jSTtIpUrpu0UDGRcPScfx1-PtF3Eeg1/w640-h636/IMG_9043.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: left;">This Meat Floss Butter Roll is soft, chewy with a little bit of sweetness and has a buttery flavour. As I have some meat floss at hand, I added it in to make the roll more yummy. The roll does taste good on its own too. Although bread making is very time consuming, but there's a difference between homemade and store bought ones and believe me homemade ones are definitely much better. I did share before a Meat Floss Ring recipe using the tangzhong method. You can stop by <a href="https://www.nofrillsrecipes.com/2014/03/meat-floss-ring-tangzhong-method.html">'here'</a> to have a look.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlZpMwbz986RM5kMJ52cXOKTy4PSQNuic2iPaIskEOo3zwMWiZDXzVCpmDDe322TKixUS1Q7ZLLo1kvv3vTu6Lsmh3PbHxZu89u-tGPB3uyjMZ13uPTjxaui2gJqd5Ka_rnZDgc1RQqE-gBjtb4AfOnwQ-0gT25Cakcg_wg_LgBL09VWQ-NzeAW8FQ0Ke/s700/Meat%20Floss%20Roll1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="700" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlZpMwbz986RM5kMJ52cXOKTy4PSQNuic2iPaIskEOo3zwMWiZDXzVCpmDDe322TKixUS1Q7ZLLo1kvv3vTu6Lsmh3PbHxZu89u-tGPB3uyjMZ13uPTjxaui2gJqd5Ka_rnZDgc1RQqE-gBjtb4AfOnwQ-0gT25Cakcg_wg_LgBL09VWQ-NzeAW8FQ0Ke/w640-h340/Meat%20Floss%20Roll1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzd_-waFBqBlA4dFHS-1F8tmLhv1jIX88o9wW8J0tq6HksBrkhjwW55eXSw6-fJXZcPhmRtmQEIV5dmHEJA0M0SfSzRA2LUOmxVHOWTWNKmpixVV0Iuo4Swix0RCau8Og_I12GOsvB6yCS-ixGXxfL75PeuFxOROhlJxdieKlNFENyRAoegiTsB9AO0vfY/s700/Meat%20Floss%20Roll2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="373" data-original-width="700" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzd_-waFBqBlA4dFHS-1F8tmLhv1jIX88o9wW8J0tq6HksBrkhjwW55eXSw6-fJXZcPhmRtmQEIV5dmHEJA0M0SfSzRA2LUOmxVHOWTWNKmpixVV0Iuo4Swix0RCau8Og_I12GOsvB6yCS-ixGXxfL75PeuFxOROhlJxdieKlNFENyRAoegiTsB9AO0vfY/w640-h342/Meat%20Floss%20Roll2.jpg" width="640" /></a></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZHCfYUY9ZPaD3t9HRDGmHah7ths1lWo7ClfntnMeoTRQ2kCZWluK99NGVJQSWxUR2G2yGiyQv9tERIxZKXgOYV276Qc6No99JUzowmnRKjIZ62aeI2rbaJeXpfiZmackUTdAsWVMs0a3l4BYJel_dlUb_RaiqKdMKb4ddA4mjpm2pmiMnv5XrJK5AMGk/s700/IMG_9040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="698" data-original-width="700" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZHCfYUY9ZPaD3t9HRDGmHah7ths1lWo7ClfntnMeoTRQ2kCZWluK99NGVJQSWxUR2G2yGiyQv9tERIxZKXgOYV276Qc6No99JUzowmnRKjIZ62aeI2rbaJeXpfiZmackUTdAsWVMs0a3l4BYJel_dlUb_RaiqKdMKb4ddA4mjpm2pmiMnv5XrJK5AMGk/w640-h638/IMG_9040.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5-3evS-L2QeYjxqnTK-72hCTV2Xb4S7to1tgikxWzvJRhKhcaqWGbCM3iZ_Qwn4s8ATm5UibMfIXo9EPhTcwVK7w1UzY8PyOdYcx2RBMwKGDDTRBXKUwQe47q8e_MaX66dts65U6824TFrKr-gyvVUlUMj_1cgysOo43AkL949YiZT32WT7B10W-L0_F/s700/IMG_9054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="676" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5-3evS-L2QeYjxqnTK-72hCTV2Xb4S7to1tgikxWzvJRhKhcaqWGbCM3iZ_Qwn4s8ATm5UibMfIXo9EPhTcwVK7w1UzY8PyOdYcx2RBMwKGDDTRBXKUwQe47q8e_MaX66dts65U6824TFrKr-gyvVUlUMj_1cgysOo43AkL949YiZT32WT7B10W-L0_F/w618-h640/IMG_9054.jpg" width="618" /></a></div><div><br /></div><div><b>Meat Floss Butter Roll ~ 肉松黄油面包卷 </b></div><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>30 gm egg (beaten)</li><li>120 gm ice water</li><li>25 gm sugar</li><li>3 gm dry yeast</li><li>250 gm high protein flour</li><li>3 gm salt</li><li>15 gm milk powder</li><li>25 gm unsalted soft butter</li><li>10 gm or more beaten egg for glaze later</li><li>Meat floss as filling (optional)</li><li>Sea salt flakes or white sesame seeds (optional)</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Pour 30 gm beaten egg into the mixing bowl of a stand mixer. Add in ice water, sugar and yeast. </li><li>Add in high protein flour, salt and milk powder. Attach a dough hook mix and knead for about 3 mins. till a dough forms. Cover with a damp cloth and let rest for 15 mins.</li><li>Add in the unsalted butter, and slowly knead on low speed, till the butter is well combined, then on high speed till the dough is smooth, about 15 mins. Can perform a window pane test. Cover the dough with a damp cloth and let proof for about 45 to 60 mins. till double in size.</li><li>To test whether the dough is proved enough, dip a finger into the dough and when there's an indentation, the dough is good enough to shape.</li><li>Place dough on a pastry mat, press the dough to expel air and shape into a ball. Divide the dough into 6 portions, approximately 75 gm each. Then take out a ball of dough, flatten it fold the edges inwards to form a ball and roll it to get a smooth surface. Repeat for the other balls of dough.</li><li>For the next step of shaping, flatten out the dough into an oval shape, fold both sides inwards to make one end big and the other small, pinch the seams, turn over and roll to form a 'water drop' shape. Repeat.</li><li>Cover and let rest for 15 mins.</li><li>Take a ball of dough, flatten it and use a rolling pin to roll out the fat end, then pull the thin end dough with your hand and with the rolling pin, roll thinly into an elongated shape.</li><li>Put in some meat floss at the wide end, and roll up the dough, can add in more meat floss as you roll. Repeat. Cover the dough and let it prove till 1.5 times the size, about 30 to 45 mins.</li><li>Apply egg glaze, sprinkle on some seasalt flakes.</li><li>Bake in a preheated oven at 200 deg.C for about 13 mins. till golden brown.</li><li>Yield : 6 meat floss butter rolls.</li></ol><div><b>Note</b> : Do visit DawnKee Cooking ~ 'Super fluffy & Soft Butter Roll', on youtube for the steps in shaping the butter rolls.</div></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-205161137875624682023-06-28T13:47:00.001+08:002023-09-13T17:43:44.734+08:00Mango Butter Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjFnjUblgHDIvPDiChQUKMx1oKTIUq4oeFVOd0jG0cYetzGmVYqSuvb3nH5YnnRrNSe3RRw9xiycC04qPvaECUa9IK9C9IJlugmAahxLhiY1CokhebyxAL3MgM-J5GS6tz-xbqlVDL67ST3lUCirr7alEOcc_dqoz-o8l4KyvzTHJNenz5IEav5475Q/s700/IMG_7798.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="671" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjFnjUblgHDIvPDiChQUKMx1oKTIUq4oeFVOd0jG0cYetzGmVYqSuvb3nH5YnnRrNSe3RRw9xiycC04qPvaECUa9IK9C9IJlugmAahxLhiY1CokhebyxAL3MgM-J5GS6tz-xbqlVDL67ST3lUCirr7alEOcc_dqoz-o8l4KyvzTHJNenz5IEav5475Q/w614-h640/IMG_7798.jpg" width="614" /></a></div><p>This mango butter cake is soft, spongy and not too sweet. It has the flavour and aroma of mango and the buttery taste is not too dominating. Butter can be replaced with oil but consistency will be a bit runny. This cake can be enjoyed at all times of the day, be it for breakfast, tea or as a dessert to round off a hearty meal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL31tebDEvSs0_tcrodp4U3aOL2SyikTJvuyAbHK2WyhXEKIestDajwf3j5oA3UKt9O_bjO4mqiAHqwlLlHxdanaJGpDkg13-eg2oULwRsIJQw1JICWZE2xkpiqdkQwJEUeLVQ1un9vaUIT7GNd2Qup4aVP97aYjdijSANAJNqOqWrSSzCOCKtOT97Q/s700/Mango%20butter%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="361" data-original-width="700" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL31tebDEvSs0_tcrodp4U3aOL2SyikTJvuyAbHK2WyhXEKIestDajwf3j5oA3UKt9O_bjO4mqiAHqwlLlHxdanaJGpDkg13-eg2oULwRsIJQw1JICWZE2xkpiqdkQwJEUeLVQ1un9vaUIT7GNd2Qup4aVP97aYjdijSANAJNqOqWrSSzCOCKtOT97Q/w640-h330/Mango%20butter%20cake.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqa_N5nMwwVm_CA0MM1KyBOADVcAVv2EIl2hYskBB-7FE4wP2n9t83I9Hg74Mge_P2YMIGPzVXr3sSQFLrdt_HlBLfcoiiFfD-_b9cyhis7eGVC7gi64nGrOturGuAH-Vr5PRfNCU6Hu9O7zr4wlZTRIEY6QZMPlZ3KDiEk--d4-BB_ZQwUkWOj7Naw/s700/IMG_7794.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="700" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqa_N5nMwwVm_CA0MM1KyBOADVcAVv2EIl2hYskBB-7FE4wP2n9t83I9Hg74Mge_P2YMIGPzVXr3sSQFLrdt_HlBLfcoiiFfD-_b9cyhis7eGVC7gi64nGrOturGuAH-Vr5PRfNCU6Hu9O7zr4wlZTRIEY6QZMPlZ3KDiEk--d4-BB_ZQwUkWOj7Naw/w640-h480/IMG_7794.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsEwANB_3ZS1aV1RTSDcdwsSp7rZA_8vdI1Kuaa2eREbC4BPeu4DbvikIbBZ96tQyCVeLC5mhGs9EA2hbIEId0t8z-M0XqQInWmObocmj5O5nnOkREin7ZGrmKpgDsEGqBvUMqzWux8SuMmYKMmIyPF3bSqrcTmwWhpF5mtmEhedlzKGIzZVPwimU7Q/s700/IMG_7811.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsEwANB_3ZS1aV1RTSDcdwsSp7rZA_8vdI1Kuaa2eREbC4BPeu4DbvikIbBZ96tQyCVeLC5mhGs9EA2hbIEId0t8z-M0XqQInWmObocmj5O5nnOkREin7ZGrmKpgDsEGqBvUMqzWux8SuMmYKMmIyPF3bSqrcTmwWhpF5mtmEhedlzKGIzZVPwimU7Q/w480-h640/IMG_7811.jpg" width="480" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><u style="text-align: left;">Mango Butter Cake</u></div><p><u>Ingredients</u></p><p></p><ul style="text-align: left;"><li>115 gm butter</li><li>80 gm caster sugar or brown sugar</li><li>2 eggs</li><li>100 gm mango puree</li><li>120 gm plain flour</li><li>1 tsp baking powder</li><li>1/4 tsp baking soda</li><li>a pinch of salt</li><li>1 tsp vanilla essence</li></ul><div><u>Method</u></div><div><ol style="text-align: left;"><li>Puree the mango till smooth and set aside.</li><li>Sift the flour with the baking powder, baking soda and salt. Set aside.</li><li>Beat butter and sugar till creamy, light and fluffy.</li><li>Add in eggs one at a time on low speed. Incorporate thoroughly.</li><li>Add in the mango puree, mix well.</li><li>Sift in the flour mixture, mix well.</li><li>Scoop the batter into a lightly greased 8.5 inch by 4.5 inch dish or loaf pan.</li><li>Level the surface. Bake in a preheated oven for about 40 to 45 mins. @ 180 deg.C</li><li>Test the cake with a skewer till it comes out clean.</li><li>Remove the cake from the oven, let cool for about 10 mins. and then unmould the cake and let it cool completely on a wire rack.</li></ol></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-6673117047619921222023-06-21T08:30:00.001+08:002023-06-21T08:30:36.410+08:00Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KbOeI-UnnPGOEtfvtrjsqL8t0KRF5stAVpsxevNhjgI6vdkMxs-CmGc2KS4MVogbwdAQ5lKQKH7923l4N3sSUdJgwAX9tJoYcpqEn92VdQ41oypHtO3YNnVBisZdrxSavJD_baZe1YRFmpY9ls1Jn6VyByJxXWv0dWI34Ip9FyTbU1hHZ-a1Pxw1zg/s700/IMG_7770.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="590" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KbOeI-UnnPGOEtfvtrjsqL8t0KRF5stAVpsxevNhjgI6vdkMxs-CmGc2KS4MVogbwdAQ5lKQKH7923l4N3sSUdJgwAX9tJoYcpqEn92VdQ41oypHtO3YNnVBisZdrxSavJD_baZe1YRFmpY9ls1Jn6VyByJxXWv0dWI34Ip9FyTbU1hHZ-a1Pxw1zg/w540-h640/IMG_7770.jpg" width="540" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes. I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry. Also it's more healthy as only a little oil is used and the chicken is not submerged in oil. The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too. I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsZeRKs_jFm0iqhKS_xreJ7ls4MOjITVu45X3FRUIhWFUrnD9PzPCKEB-2Uo8x1Zi10Q9GaZRAkhQe-wCZyOBCV6KgjiC4G6qnMLPiOubsYAzWB2jMFbLk2u8wOI5A4LSmC2j4w6gYYLIhby80ODhoabAy8lf1TTqIGBjgrbUT5HVB9phLDgeKHuztg/s700/Airfried%20shrimp%20paste%20chicken-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="700" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsZeRKs_jFm0iqhKS_xreJ7ls4MOjITVu45X3FRUIhWFUrnD9PzPCKEB-2Uo8x1Zi10Q9GaZRAkhQe-wCZyOBCV6KgjiC4G6qnMLPiOubsYAzWB2jMFbLk2u8wOI5A4LSmC2j4w6gYYLIhby80ODhoabAy8lf1TTqIGBjgrbUT5HVB9phLDgeKHuztg/w640-h486/Airfried%20shrimp%20paste%20chicken-001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazR9kAjG8YoqTo372rluCXZuhbgBZm3gF48KRlb1zkf2hoOZRpqRQ9Xt8l5_TRM_x0Nyn0-E5X6Io1ZuKhQYCtCvUyvckEECWFOA9Nv49tg7oKJabFxIiP2hl1G-jB21Qgu2fPTIG-AOI7lLJvjpCBGglGBdIFzxwKZ3kJYFlTF0eaFaTuV7pdnHnsw/s700/IMG_7777.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazR9kAjG8YoqTo372rluCXZuhbgBZm3gF48KRlb1zkf2hoOZRpqRQ9Xt8l5_TRM_x0Nyn0-E5X6Io1ZuKhQYCtCvUyvckEECWFOA9Nv49tg7oKJabFxIiP2hl1G-jB21Qgu2fPTIG-AOI7lLJvjpCBGglGBdIFzxwKZ3kJYFlTF0eaFaTuV7pdnHnsw/w480-h640/IMG_7777.jpg" width="480" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4v9AdgXm0pP2OIJpnKP0o3usOKFcIx_Ym2eoURJSWvIhDR0YYb4JNdBVryRds00baQwHjz9ShDpZFHM9jBCNDCf_M1xviEy-rn2XGuAU0GIK53-PLBQduJPjVwGWR8quR_Xdyh1sMwio0WsDxiLDA233wYmfNDweSGbU8y7-aCdvXfYrNkNZSsVgTQ/s700/IMG_7781.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4v9AdgXm0pP2OIJpnKP0o3usOKFcIx_Ym2eoURJSWvIhDR0YYb4JNdBVryRds00baQwHjz9ShDpZFHM9jBCNDCf_M1xviEy-rn2XGuAU0GIK53-PLBQduJPjVwGWR8quR_Xdyh1sMwio0WsDxiLDA233wYmfNDweSGbU8y7-aCdvXfYrNkNZSsVgTQ/w480-h640/IMG_7781.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><b>Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡 </b></span></div><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too)</li></ul><b>Seasoning for chicken</b><p></p><p></p><ul style="text-align: left;"><li>3/4 Tbsp shrimp paste</li><li>1 Tbsp shaoxing wine</li><li>1/2 Tbsp sugar</li><li>1/2Tbsp sesame oil</li><li>1/4 Tbsp oyster sauce</li><li>A dash of white pepper</li></ul><div><b>Flour mixture</b></div><p></p><p></p><ul style="text-align: left;"><li>1/2 cup plain flour</li><li>1/2 Tbsp cornflour (helps to make the chicken skin crispy)</li><li>1/2 tsp baking powder (helps to dry out moisture before airfrying)</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Mix the seasoning.</li><li>Pat dry the chicken. Then rub in the seasoning. You can place them in a zip lock bag and keep it the fridge for a few hours or overnight.</li><li>Bring out the seasoned chicken and let rest at room temperature.</li><li>Mix well the flour mixture. Dip the chicken pieces in the flour mixture ensuring the flour mixture completely covers the chicken. You may need to dip twice.</li><li>Place in the pan, airfry for 10 mins. at 200 deg.C, then flip over the chicken and airfry for another 15 mins. If there are patches of flour on the chicken, brush with some oil.</li><li>Serve airfried chicken on its own or with rice, bread with some fresh salad.</li></ol></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-64250756565358925992023-06-13T07:18:00.005+08:002023-06-13T07:21:14.513+08:00Ginger Nut Cookies ~ 姜饼曲奇<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YGubBYR5DToGGnjgQKvttY0Sl95ndmFLyyBy_7-iBRcuFm-0boNYwGuQLkweHKyXK4_eFQFK56RXDVuVaqJ7WIlG6g_gIlRrJqnArEp4T8G6zCRd1VuZOozuB8TQOt2jQhc7yfUe5TlzozZdH8D9y6t4FE1Zdvm18PHOPUaB7XXbZvuAVJQmclgSaQ/s578/IMG_8244-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="519" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YGubBYR5DToGGnjgQKvttY0Sl95ndmFLyyBy_7-iBRcuFm-0boNYwGuQLkweHKyXK4_eFQFK56RXDVuVaqJ7WIlG6g_gIlRrJqnArEp4T8G6zCRd1VuZOozuB8TQOt2jQhc7yfUe5TlzozZdH8D9y6t4FE1Zdvm18PHOPUaB7XXbZvuAVJQmclgSaQ/w574-h640/IMG_8244-001.jpg" width="574" /></a></div><p></p><p>Ginger Nut biscuits have a unique blend of taste, sweet and spicy at the same time and I made my version of Ginger Nut cookies with crushed Arnotts Ginger Nut biscuits. Ginger Nut biscuit on its own is a hard biscuit and needs to be dunked in milk to soften and enjoy it. No mixer is required in this recipe and the cookies can be made in a relative short time. This cookie is crunchy at the sides and slightly chewy in the centre. You can also make this cookie with other biscuits like Biscoff or Digestive biscuits.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KB7wwDngPuoH9BHZSyQiI0G_3auS5zowboSqgd5oJ5o-WDRHw4EOhFp5dmMbtfAEOM_z3EOeCJyZjt1vY64U9GnpRcvuENtXaeDL1aj0Yop_6kAW4rLlvETor-Ar8YosWq92tE_W6szLBCKAsw3aQFPsUQHkaMvj_5ag0Quf9Ju8mm36DPdKxqaSjg/s700/Downloads3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="700" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KB7wwDngPuoH9BHZSyQiI0G_3auS5zowboSqgd5oJ5o-WDRHw4EOhFp5dmMbtfAEOM_z3EOeCJyZjt1vY64U9GnpRcvuENtXaeDL1aj0Yop_6kAW4rLlvETor-Ar8YosWq92tE_W6szLBCKAsw3aQFPsUQHkaMvj_5ag0Quf9Ju8mm36DPdKxqaSjg/w640-h526/Downloads3.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVKDEtpD7p14Ba6_kmDrKTQN5Brb-ftE7gSFdprwJeNzaen5QJyd-f3TGpErSTI9HZah2todwWeyataMpYLIUoprcnFpFyl27yunOtYVg6WJxR6X9LlZXk3hhPUb707v2WM25YWyqRAMMRaeYBtvOrlpgHI6Mhx7FyDXSFlQ-0ykxQnTd6mLWtMixfQ/s700/IMG_8257-003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVKDEtpD7p14Ba6_kmDrKTQN5Brb-ftE7gSFdprwJeNzaen5QJyd-f3TGpErSTI9HZah2todwWeyataMpYLIUoprcnFpFyl27yunOtYVg6WJxR6X9LlZXk3hhPUb707v2WM25YWyqRAMMRaeYBtvOrlpgHI6Mhx7FyDXSFlQ-0ykxQnTd6mLWtMixfQ/w548-h640/IMG_8257-003.jpg" width="548" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvKrlFYAxzCkZDlcqZt2kD6JNX-Cz2JEbdjaSOL-gEGRsMpmmo3YuT7rw0bV8zBY7QvsaGnQjVhr0zGHcfDp_n5QUrUNlfkOcX0nTaaInaHg86PMYvlS4zSTq1xjajdTZTpxeN4KZpalVQRYGGh6Ey08lk0jAgZmVII0KqEVsn2pTeeShR7hGPoVkpw/s700/IMG_8265.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvKrlFYAxzCkZDlcqZt2kD6JNX-Cz2JEbdjaSOL-gEGRsMpmmo3YuT7rw0bV8zBY7QvsaGnQjVhr0zGHcfDp_n5QUrUNlfkOcX0nTaaInaHg86PMYvlS4zSTq1xjajdTZTpxeN4KZpalVQRYGGh6Ey08lk0jAgZmVII0KqEVsn2pTeeShR7hGPoVkpw/w640-h640/IMG_8265.jpg" width="640" /></a></div><div><br /></div><b>Ginger Nut Cookies ~ 姜饼曲奇</b><br /><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>115 gm vegetable oil</li><li>70 gm caster sugar or soft brown sugar</li><li>1 'L' egg</li><li>185 gm plain flour</li><li>1/2 teasp baking soda</li><li>1/8 teasp salt</li><li>110 gm Arnotts ginger nut cookies, crushed</li><li>1/4 teasp vanilla essence</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sift the flour with baking soda, salt, set aside</li><li>In a mixing bowl, beat the oil and sugar with a hand whisk till creamy.</li><li>Break in the egg, beat and mix well. Add in vanilla essence.</li><li>Sift in the flour and fold in with a spatula, mix well.</li><li>Add in the crushed ginger nut cookies, mix well.</li><li>Mix into a dough, cover with cling wrap and keep refrigerated for about 30 mins.</li><li>Using an ice cream scoop, scoop up the dough, lightly roll into a ball and place on a parchment lined baking tray, about 2 inches apart.</li><li>Bake in a preheated oven @ 170 deg.C for about 10 mins. till the edges are brown. Remove from the oven, let cool on a wire rack to cool completely before storing them in a cookie jar.</li><li>Yield : 11 cookies (amount depends on the size of the cookies).</li></ol><div><b>Note</b> : If you prefer a more crunchy cookie, bake them a bit longer, say about 12 to 15 mins.</div></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-16646527292132196522023-03-29T08:11:00.002+08:002023-03-29T08:11:56.911+08:00Mushroom Beiqi Braised Fish Maw Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-I5LDdDkYxGt5BShIHNsSWlKMa9JE4v6gsa9G3wZeKi-1q1VwDcqhjb_129003krv-5QDhwX_hy2MSPB6r5BEdyf0jI4lWNauzZ9Kyjk4ltbk2XTRJGZouSoJ6O1M7befgjqwbrWTKbM5VgpJ6HMTTmwHypFlWT-nR73sooFik0abWi9ezsRTG-a6A/s700/IMG_7589.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="549" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-I5LDdDkYxGt5BShIHNsSWlKMa9JE4v6gsa9G3wZeKi-1q1VwDcqhjb_129003krv-5QDhwX_hy2MSPB6r5BEdyf0jI4lWNauzZ9Kyjk4ltbk2XTRJGZouSoJ6O1M7befgjqwbrWTKbM5VgpJ6HMTTmwHypFlWT-nR73sooFik0abWi9ezsRTG-a6A/w502-h640/IMG_7589.jpg" width="502" /></a></div><p></p><p>A Fish Maw soup, nutritious and nourishing for the body and only requires 4 main ingredients. Fish Maw is basically dried fish bladder is rich in collagen which helps to give a smooth complexion and also high in calcium, helps in blood circulation as well. This Fish Maw soup with mushrooms and beiqi is delicious and versatile and can be served with rice, noodles or one can just enjoy it on its own.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj51Zsi4f2uDx9cxmFmKKsK3DcpXfrxhhwH40RmqO0jcgen75Og0S4PZH4YuuDaJEUg2-O18lMXuLniECWH-8Z_oVYU9HGVAGv4PxsYtwctL3QhMD1aN9MSuLigr2qFsu2OsATEyK-cET0PTW0mf3_OhOlvyPpABRV3TcGqkuy2Pb46NEps83mm3eT3g/s700/IMG_7592.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="700" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj51Zsi4f2uDx9cxmFmKKsK3DcpXfrxhhwH40RmqO0jcgen75Og0S4PZH4YuuDaJEUg2-O18lMXuLniECWH-8Z_oVYU9HGVAGv4PxsYtwctL3QhMD1aN9MSuLigr2qFsu2OsATEyK-cET0PTW0mf3_OhOlvyPpABRV3TcGqkuy2Pb46NEps83mm3eT3g/w640-h428/IMG_7592.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NVjahuSCbVZLhD73l8TWpQjx5NxOEQDMyrixcMCCwRJnCz8FyHVClhvJ6iI9rtoHbHnI_7ZMvm1WdLlqKmQxJRFetJjNp-u5YWWEZcTilCvRw6GvfSDZwl0YOmzyyi0nF3R6IPOhntLd6Od3IjMsKmYNLyfSZhyXfAkQiVYm7bbMa-arWsBQDjyYBg/s700/IMG_7598.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="700" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NVjahuSCbVZLhD73l8TWpQjx5NxOEQDMyrixcMCCwRJnCz8FyHVClhvJ6iI9rtoHbHnI_7ZMvm1WdLlqKmQxJRFetJjNp-u5YWWEZcTilCvRw6GvfSDZwl0YOmzyyi0nF3R6IPOhntLd6Od3IjMsKmYNLyfSZhyXfAkQiVYm7bbMa-arWsBQDjyYBg/w640-h636/IMG_7598.jpg" width="640" /></a></div><div><br /></div><div><u>Mushroom Beiqi Braised Fish Maw Soup</u></div><p><u>Ingredients</u></p><p></p><ul style="text-align: left;"><li>30 gm mushrooms (to soak till soft and discard the stem)</li><li>20 gm fried fish maw</li><li>10 gm astragalus slices (Beiqi)</li><li>300 gm chicken leg, cut into 2 (seasoned with some salt)</li><li>6 dried scallops (soaked in water for a few minutes)</li><li>4 pips of garlic, sliced</li><li>1.25 lt of water</li><li>Salt to taste</li></ul><div><u>Method</u></div><div><ol style="text-align: left;"><li>Saute the sliced garlic till fragrant. Add in the mushrooms, saute for a while, then add in the astragalus slices, water and let it simmer for half hour. Add the chicken, dried scallops and let it simmer for another 20 minutes.</li><li>Meanwhile, blanch the fish maw in boiling water. Remove and squeeze dry, then cut into slices.</li><li>Add fish maw and simmer for another 10 minutes, then ready to serve.</li><li>I serve with misua. You can serve with other noodles or rice.</li></ol></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-14563923556888720732023-03-07T07:39:00.000+08:002023-03-07T07:39:44.661+08:00Chilled batter jam muffins ~ 草莓果酱玛芬<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CmO64FigihI/YKyILvF3QNI/AAAAAAAAiDM/koioycGJSWcjKzEL1U1qptGH0rNa05dTgCLcBGAsYHQ/s700/DSC02579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="522" height="640" src="https://1.bp.blogspot.com/-CmO64FigihI/YKyILvF3QNI/AAAAAAAAiDM/koioycGJSWcjKzEL1U1qptGH0rNa05dTgCLcBGAsYHQ/w478-h640/DSC02579.JPG" width="478" /></a></div><p>The batter for these muffins was chilled overnight in the refrigerator as I wanted to experiment with achieving taller muffins. They were baked in a jiffy and ready for breakfast. The muffins were soft, moist, crumbly and deliciously infused with some strawberry jam. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0oFA-bxDH7k/YKyKEBPDmuI/AAAAAAAAiDk/yQ0jATGBtW0s85wW91wwghIZiQaLFlbzwCLcBGAsYHQ/s700/Chilled%2Bdough%2Bjam%2Bmuffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="700" height="254" src="https://1.bp.blogspot.com/-0oFA-bxDH7k/YKyKEBPDmuI/AAAAAAAAiDk/yQ0jATGBtW0s85wW91wwghIZiQaLFlbzwCLcBGAsYHQ/w640-h254/Chilled%2Bdough%2Bjam%2Bmuffins.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IjNx14j0SS4/YKyIfM9Lw8I/AAAAAAAAiDY/ZKDf2vLVFRIiq39YCuhElgSlDUYFEGphACLcBGAsYHQ/s700/DSC02578-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="700" height="582" src="https://1.bp.blogspot.com/-IjNx14j0SS4/YKyIfM9Lw8I/AAAAAAAAiDY/ZKDf2vLVFRIiq39YCuhElgSlDUYFEGphACLcBGAsYHQ/w640-h582/DSC02578-001.JPG" width="640" /></a></div><br /><p><b>Chilled batter jam muffins </b> </p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>286 gm plain flour</li><li>80 gm caster sugar</li><li>40 gm brown sugar</li><li>2 'L'eggs</li><li>1/2 tsp salt</li><li>1 Tbsp baking powder</li><li>1 cup buttermilk (milk + 1 Tbsp white vinegar or lemon juice to make up 1 cup)</li><li>113 ml oil</li><li>1 tsp vanilla</li><li>Strawberry jam or other jam as desired</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Sieve and whisk the plain flour, baking powder, salt, caster and brown sugar into a mixing bowl. Set aside.</li><li>With a ball whisk, whisk the eggs, buttermilk, oil and vanilla till well combined. Pour this into the dry ingredients. Mix till just combined.</li><li>Cover with cling wrap and chill in the fridge for a few hours or preferably overnight.</li><li>Next day, divide the batter into the paper lined muffin pan. With an ice cream scoop, scoop the batter till 3/4 full, then add a heaped teaspoonful strawberry jam in the centre. Top up with more batter to the brim.</li><li>Bake in a preheated oven of 200 deg.C till golden brown. Test with a skewer till it comes out clean. Remove the pan from the oven and let stand for about 5 mins. before removing and letting the muffins cool on a wire rack. Best to serve the muffins warm.</li><li>Yield : 9 tall muffins.</li></ol><div><b>Note</b> : </div><div><ol style="text-align: left;"><li> No need to bring the chilled batter to room temperature before scooping into the muffin pan for baking.</li><li>Tall and crumbly muffins can be achieved with chilled batter.</li></ol></div></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-75024213996080146652023-01-18T09:16:00.001+08:002023-01-25T15:51:35.772+08:00Emperor Herbal Chicken ~ 药材皇帝鸡<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRFr2CHL2CSPy7lA2myhjoo0JssTQSSQb5Aqe5PskpNuhEPFiMGVhOogRAs0BjT36wZ4MELvF_YhqDpE7N94ff8nuEZPxdUWrBR1_8f8VS42tQd8zN8yUAvVv_zhzBCPpQSU8g4Pd-T9frFnFX23OlVV-oQwdlPeyE-Bo1xHS1clpwdKpi8cCzmAp_Q/s700/IMG_6508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="700" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRFr2CHL2CSPy7lA2myhjoo0JssTQSSQb5Aqe5PskpNuhEPFiMGVhOogRAs0BjT36wZ4MELvF_YhqDpE7N94ff8nuEZPxdUWrBR1_8f8VS42tQd8zN8yUAvVv_zhzBCPpQSU8g4Pd-T9frFnFX23OlVV-oQwdlPeyE-Bo1xHS1clpwdKpi8cCzmAp_Q/w640-h618/IMG_6508.jpg" width="640" /></a><span style="text-align: left;"> </span></div><p>Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January. Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food.</p><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdE7PuRoBLf-kNACjzCAi71GtQjRb-EPk5EyS-nC1Fd49HySY3-mheSZ2HMcZFnRi45GtIurIlDUPH1u4rXMDKAGOiha0mHZuUiMHPmbQTBsUGjBUZwaSAq9R-aJLXt0TSsKlvqg-uqXUUteGcKeV3_wg-zrZ6JfoJDlJFVNiFzxZAM5tz5QH6bSxxw/s700/IMG_6517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdE7PuRoBLf-kNACjzCAi71GtQjRb-EPk5EyS-nC1Fd49HySY3-mheSZ2HMcZFnRi45GtIurIlDUPH1u4rXMDKAGOiha0mHZuUiMHPmbQTBsUGjBUZwaSAq9R-aJLXt0TSsKlvqg-uqXUUteGcKeV3_wg-zrZ6JfoJDlJFVNiFzxZAM5tz5QH6bSxxw/w640-h640/IMG_6517.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-Bneh6MzCGYwNbaXBqWPz5nPucT5jUtWViIFwmN_ls7-bvOckfgX3fJ-Mq8L-k9JPV7_IM-bpkLOsE42VcnoFOdKR4orWdHSlc3dvQZlhJHCvDrRVbPu6CuRUhTUB8gNu-A5PfD4ZTMl5OLXW2EdgxbuXei92lf2fk5hoQEgZLqV09iLZYAVEvdSuw/s700/DSC03717.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-Bneh6MzCGYwNbaXBqWPz5nPucT5jUtWViIFwmN_ls7-bvOckfgX3fJ-Mq8L-k9JPV7_IM-bpkLOsE42VcnoFOdKR4orWdHSlc3dvQZlhJHCvDrRVbPu6CuRUhTUB8gNu-A5PfD4ZTMl5OLXW2EdgxbuXei92lf2fk5hoQEgZLqV09iLZYAVEvdSuw/w640-h426/DSC03717.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp6BqMpUPAdQqb30VRlIiaxy2xmCxb3P40futXM0RoOV8eGjqRgrA-JGVdN1bxONhq5aV-hq6UdiFa-7wfxKh-rAsbBaeuybRAfKuAui1SSap58xRd6_sr-vuORE7itpw-zOc3wF8fKae0NEo-uSU1jvLEu61_N3oOXPkoRyYpCihyXcLI9U1n0gYyg/s700/DSC03722.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp6BqMpUPAdQqb30VRlIiaxy2xmCxb3P40futXM0RoOV8eGjqRgrA-JGVdN1bxONhq5aV-hq6UdiFa-7wfxKh-rAsbBaeuybRAfKuAui1SSap58xRd6_sr-vuORE7itpw-zOc3wF8fKae0NEo-uSU1jvLEu61_N3oOXPkoRyYpCihyXcLI9U1n0gYyg/w640-h426/DSC03722.JPG" width="640" /></a></div><p><b>Emperor Herbal Chicken ~ 药材皇帝鸡</b></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>600 gm (1/2 a full range chicken)</li><li>8 seedless red dates</li><li>2 pieces Dang Gui (angelica root)</li><li>2 pieces Bei Qi</li><li>15 gm Huai San</li><li>15 gm Dang Shen</li><li>20 gm Yuk Zhu</li><li>5 gm wolfberries (to add on after chicken is cooked)</li><li>2 Tbsp Shaoxing wine</li><li>1 Tbsp sesame oil</li><li>1/2 Tbsp seasalt</li><li>1 tsp light soya sauce</li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Rub the chicken with seasalt and a bit of light soya sauce. </li><li>Place the chicken on 2 pieces of parchment paper.</li><li>Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and spread them on the chicken. </li><li>Pour in the Shaoxing wine and sesame oil.</li><li>Wrap the chicken and place it on a plate.</li><li>Heat up a steamer and steam the chicken on boiling water for about 20 mins., then on medium heat for another 1 hr. Open up the parcel and check whether the chicken is tender, then sprinkle on the washed wolfberries. Steam again for another 15 mins.</li><li>Serve with white rice.</li></ol><div><b>Note :</b> If a whole chicken is used, then use more herbs and stuff the herbs into the chicken cavity before steaming.</div></div><div><br /></div><div><span style="color: #cc0000;"><i><b>Here's Wishing Each and Everyone a Very Happy, Prosperous and Healthy Chinese New Year!</b></i></span></div><div><br /></div><p></p>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0tag:blogger.com,1999:blog-691106519714857637.post-69816754444861519322022-12-17T14:02:00.000+08:002022-12-17T14:02:57.418+08:00Almond Sable Cookies ~ 杏仁奶油曲奇饼 <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhydcUFlnNMbSpKApM4EuZWJWfb22XDFuLf2xVXUb3HbOsD6OBSt0XNKQshaeS1HFAVJw8EAY65WyWuY7-pwxwbhhUvbuNqpccjUAIGqmyG0drJuxjqr0pN4lpPbnbSATxF0C5k8GKGXywWqOPQ2BHkc5osljyb_hjk1RNnvDCxTXjL0nJRhtddvYdn_g=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="465" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhydcUFlnNMbSpKApM4EuZWJWfb22XDFuLf2xVXUb3HbOsD6OBSt0XNKQshaeS1HFAVJw8EAY65WyWuY7-pwxwbhhUvbuNqpccjUAIGqmyG0drJuxjqr0pN4lpPbnbSATxF0C5k8GKGXywWqOPQ2BHkc5osljyb_hjk1RNnvDCxTXjL0nJRhtddvYdn_g=w426-h640" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;">These Almond Sable Cookies are a must try during this holiday season, it's a Christmas Butter Time Cookie. I have posted a simpler recipe before, <a href="https://www.nofrillsrecipes.com/2022/01/french-butter-cookies-palets-bretons-or.html">French Butter Cookies</a>, but this recipe that I am sharing with you today has almond meal and I added in Cointreau to give some oomph to the flavour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlBdIKMPDPWzPYayOJqWqg-hsp_S3mWPbdRN2NjKRAxf1Coz7OlSmOAlhShSf5zo4NWqMllPWjRvYGhSZ9Weh2xZCSulfflpuEtNZBsh79acGvoI80VZb8VSPM7avg25bd_R3AZdxxCkT-wQ8yYA3Fb3ffEKCOXUdOMeXtEoHWLLYcdVlFZaaYuTBrgg=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="361" data-original-width="700" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlBdIKMPDPWzPYayOJqWqg-hsp_S3mWPbdRN2NjKRAxf1Coz7OlSmOAlhShSf5zo4NWqMllPWjRvYGhSZ9Weh2xZCSulfflpuEtNZBsh79acGvoI80VZb8VSPM7avg25bd_R3AZdxxCkT-wQ8yYA3Fb3ffEKCOXUdOMeXtEoHWLLYcdVlFZaaYuTBrgg=w640-h330" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGcUvCMMugWET4ryg9iPl8sEIPQu2Vysu3dTFvLiWoFs-YgMF-9es4uAY6b74uQ6T0ztEiBae-ZFK0srnqwzCpwB3QF7Kn9JNhP3A2Jp2mmMVYRz9eT2Wf9XL3meLGNH-lTbd3JAr_9o-oRbxMCTqzd-ItWSnwMq5osGVk04tvz3blaNrs4SPl9XvE2w=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="364" data-original-width="700" height="332" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGcUvCMMugWET4ryg9iPl8sEIPQu2Vysu3dTFvLiWoFs-YgMF-9es4uAY6b74uQ6T0ztEiBae-ZFK0srnqwzCpwB3QF7Kn9JNhP3A2Jp2mmMVYRz9eT2Wf9XL3meLGNH-lTbd3JAr_9o-oRbxMCTqzd-ItWSnwMq5osGVk04tvz3blaNrs4SPl9XvE2w=w640-h332" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgcXD28lyiJfkp-VMoWWYZYv-U9QPtTReaJx0I6Aps9JzTs8OKZnXL0xYRPrl1XmUhRgy3XprpzgEqRsz7Z3_ZRRTRPU2I_eYhq0uGtpYEPAoQ3qaCNHHjKsPXc6ps7aa3imSmJ4Nv9jZEyA7kQT52wRXvfUNnWwPsjE_0_NfN36vQ5iubzGEM-9FavDw=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="471" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgcXD28lyiJfkp-VMoWWYZYv-U9QPtTReaJx0I6Aps9JzTs8OKZnXL0xYRPrl1XmUhRgy3XprpzgEqRsz7Z3_ZRRTRPU2I_eYhq0uGtpYEPAoQ3qaCNHHjKsPXc6ps7aa3imSmJ4Nv9jZEyA7kQT52wRXvfUNnWwPsjE_0_NfN36vQ5iubzGEM-9FavDw=w430-h640" width="430" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjz8mtT6MmC8xyhX5oYFy9N2Zb-QwkfUKN-e2lO7W6jcuu4Xxjq1TJY8evsBVG3JlbU4_JH0ES1SYPhCADqSGFJuHq1zuCROtc_Q6G4ZYO1zjmTHIHyRVolRQkTrwGKRd_7FS7FjQLztlfGIL91F-SAG8MrDj64yKDR2nTQN8jdLkDgYnFf8eOuc10HDQ=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjz8mtT6MmC8xyhX5oYFy9N2Zb-QwkfUKN-e2lO7W6jcuu4Xxjq1TJY8evsBVG3JlbU4_JH0ES1SYPhCADqSGFJuHq1zuCROtc_Q6G4ZYO1zjmTHIHyRVolRQkTrwGKRd_7FS7FjQLztlfGIL91F-SAG8MrDj64yKDR2nTQN8jdLkDgYnFf8eOuc10HDQ=w640-h426" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpraHlMSiHyQhBlvhKNG3l1DgjHyQUv3uMLs3Hzz_UMFQgxbjPydTALX4Px7hHZc7tEVu0FCcPOCU5XAeL__qfhc5opjtvH7mFeJ1tdJhNWjg54zlsdhWCK9-jYC_OuuyL5OdNWC2GkBJ4t8v8DfXbHCPRCaDnzp5pGXkQgFyEK2Hpw4HcJeO4nZngow=s700" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="700" height="484" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpraHlMSiHyQhBlvhKNG3l1DgjHyQUv3uMLs3Hzz_UMFQgxbjPydTALX4Px7hHZc7tEVu0FCcPOCU5XAeL__qfhc5opjtvH7mFeJ1tdJhNWjg54zlsdhWCK9-jYC_OuuyL5OdNWC2GkBJ4t8v8DfXbHCPRCaDnzp5pGXkQgFyEK2Hpw4HcJeO4nZngow=w640-h484" width="640" /></a></div><br /><div><br /></div><b>Almond Sable Cookies ~ 杏仁奶油曲奇饼 (adapted from <a href="https://www.anncoojournal.com/french-butter-biscuits/">'here'</a>)</b><div><b>Ingredients</b></div><div><ul style="text-align: left;"><li>160 gm butter</li><li>80 gm icing sugar</li><li>2 egg yolks</li><li>2 tsp Cointreau</li><li>200 gm plain flour</li><li>50 gm almond meal</li><li>1/4 tsp baking powder</li><li>1/2 tsp salt</li><li>1 egg yolk for egg wash </li></ul><div><b>Method</b></div><div><ol style="text-align: left;"><li>Cream the butter and sugar till well incorporated. </li><li>Add in the egg yolks, one at a time.</li><li>Sift in the plain flour, baking powder and salt. Mix well with a spatula.</li><li>Mix in the almond meal, followed by the Cointreau.</li><li>Dough is sticky. Roll out the dough to about 1/4 inch thick, in between two plastic sheets and place in the freezer to harden, about 30 mins.</li><li>Cut out the dough with a cookie cutter (4.5 cm dia.) Place the cookies on a parchment lined baking tray and put the whole tray into the freezer for about 10 mins.</li><li>Lightly brush the cookies with egg wash, twice. Then with the back of a fork, draw a criss-cross pattern on each cookie.</li><li>Bake in a preheated oven @ 180 deg.C for 15 mins. till golden brown. Let cookies cool on a wire rack before storing in an airtight cookie jar.</li><li>Yield : 36 cookies</li></ol></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Sokehah cheahhttp://www.blogger.com/profile/03403730656141016627noreply@blogger.com0