No-Frills Recipes ... cooking, baking & excerpts on travel

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t

  Another quickie and fuss-free meat dish to serve on the table without a greasy kitchen to clean up later.  I used simple pantry ingredients to prepare this dish.  Just mix up the ingredients, rub the meat with some olive oil, coat the meat with the seasoning rub, give it a good massage.  Let the meat sit in the zip lock bag overnight in the fridge. Next day take the meat out to rest at room temperature, heat up the oven and the meat is ready to go into the oven. Oven Roasted Teriyaki Pork Tenderloin Ingredients 550 gm pork tenderloin, cut into 2 Some olive oil 1.1/2 Tbsp honey 1.1/2 tsp light soy sauce 1/2 tsp salt 1/4 tsp dark soy sauce 2 Tbsp Teriyaki sauce 2 cloves garlic, chopped 1 tsp chopped ginger Lightly toasted sesame seeds Spring onions for garnishing Method Whisk, honey, teriyaki sauce, garlic, ginger together.  Set aside. Rub some olive oil on the meat. Place the marinade in a zip lock bag, add in the pork tenderloin, swish to let them coated.  Rest for a few hours or pre

  The recipe for these Raisin Buns was adapted from  my post of   Wool Roll Bread  but the buns were baked in a muffin pan instead.  I should have spaced out the buns in the pan for the second proofing to give more room for them to 'rise' so that they won't stick together.  A few of the buns rose much bigger and had to be gently 'separated' after baked.   Raisin Buns  ~   葡萄干包子 Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 80 ml for 55 gm egg or 70 ml milk if egg is 65 gm 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) 80 gm raisins (soak in water for 5 mins. to plump them up) 80 ml warm milk )    Yeast  1 tsp dry yeast      )  mixture Method Prepare a greased muffin pan. Prepare the  yeast mixture by mixing 80 ml  warm  milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk

Another easy peasy way of making use of over-ripe bananas.  No mixer is required in this recipe, just mix everything together till fully incorporated.  This Banana Bread is moist with a bit of crunch from the almond topping and it tastes much better the next day when the flavours have been infused together. Moist Banana Almond Bread       Ingredients 3 over ripe bananas, mashed 2 'L'eggs, slightly beaten 160 gm plain flour 50 gm wholemeal flour 100 gm Rapadura sugar 1/2 cup vegetable oil 1/4 cup milk 1 tsp sodium bicarbonate 1 tsp vanilla 30 gm almond slivers a pinch of salt Method Combine oil, eggs, sugar, milk, vanilla and mashed bananas. Sift in sodium bicarbonate, plain and wholemeal flour and salt.  Mix well. Pour the batter into a greased loaf pan.   Level the surface and tap the pan lightly to evenly distribute the batter. Sprinkle on the almond slivers. Bake in a preheated oven @ 180 deg.C for 45 mins. to 1 hour till golden brown. Remove the pan from the oven, let cool

  This is a quickie yet super tasty dish to serve on your dining table.  The chicken will release its juice into the steaming dish and paired with lap cheong, the taste is incredibly delicious.  The cornstarch gives the chicken a silky and smooth texture and with the all the seasoning infused together, I bet you'll need to cook extra rice for the family. Steamed chicken with Chinese sausages aka Lap Cheong ~  腊肠蒸鸡 Ingredients 350 gm deboned drumstick, cut into bite size 1/4 tsp seasalt 2 tsp oyster sauce 2 tsp sesame oil 2 Tbsp cooking wine (divided) 1 tsp light soy sauce 2 to 3 Tbsp water 2 tsp cornflour 1 Chinese sausage (lap cheong), sliced Spring onion to garnish Method Season the chicken with seasalt, oyster sauce, sesame oil, 1 Tbsp cooking wine, light soy sauce and cornflour for about 2 to 3 hours. Place the sliced  lap cheong on top of the chicken.  Add in water. Steam on high heat for about 15 mins. till chicken is done. Drizzle another tablespoon of cooking wine. Garnish

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least 8 hours or ove

Buddha's delight or 'Loh Hon Jai' is a popular vegetarian dish in the Chinese and Buddhist cuisine.  Basically it's a dish of mixed vegetables and fungi.  It's a tradition to serve this dish on the first day of Chinese New Year and it's all personal preference what vegetables you would like to use for this dish.  My family loves this dish because it's not too oily and there's a variety of ingredients all lumped into one.   Buddha's Delight ( Loh Hon Chai)  ~  罗汉斋  Ingredients 500 gm cabbage 1/2 medium carrot, sliced 1 green capsicum, cut into wedges 40 gm glass noodles 8 gm cloud ears 50 gm fried beancurd skin 6 mushrooms 6 beancurd puffs, cut 1 piece ginger, smashed 1.1/2 pieces of nam yue (preserved red beancurd) 2 Tbsp vegetarian oyster sauce 2 tsp light soy sauce Sugar, salt to taste Sesame oil Cornstarch mixture to thicken Method Soak the glass noodles in water to soften, but not too long.  If too soft, it will be lumpy when cooked. Soak the clo