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

This is a simple one-pot meal which I serve quite often at home, especially during the hot and dry spell. Something soupy is very welcome in my family.  It's refreshing and not too heavy which can be served for lunch or dinner.



Pork Misua Soup ~  面线肉汤

Ingredients

350 gm chicken bones for broth350 gm minced porkeggs (optional)vegetable of your own choice2 servings of MisuaSeasoning for minced pork - 1 tsp Rose wine, 1 tsp sesame oil, 1/2 tsp oyster sauce, 1/4 tsp salt and a dash of pepperMethod Clean and blanch chicken bones in some hot water. Rinse.In a pot, add about 3 cups of water and once the water is boiling, add in the chicken bones and let cook for about an hour.  Discard the chicken bones.Scoop some seasoned minced meat and cook in the soup.  Break in an egg if desired.In another pot, boil some water and blanch the vegetable, then cook the misua.Place the misua in a bowl, arrange the vegetable, minced pork, egg and soup.Serve with chopped bird eye chillies and some chopped ga…

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Taucheo or fermented bean paste is salty but when sauted with fresh ginger and garlic, the gravy makes a perfect combination with steamed fish.  If you like the gravy to be slightly spicy, toss in some  birdeye chillies and add in a bit of sugar to taste.  This steamed fish is quick and easy to prepare and is extremely appetising.  But do bear in mind that steamed fish must be eaten straight from the steamer as the taste differs when the dish is cold.



Steamed ikan kembong with bean paste ~  豆酱蒸鱼

Ingredients
400 gm ikan kembong4 tsp garlic and ginger, chopped1 Tbsp fermented bean paste (taucheo)2 birdeye chillies1/2 tsp cornstarch + 2 tsp waterSpring onions to garnishMethod Clean up the ikan kembong, season with some salt.Heat up some oil in a pan, saute the garlic and ginger till fragrant, add in the bean paste.  Add in 1/2 cup water.  Fine tune to taste with some sugar.  Add in cornstarch thickening. Set aside.Arrange the fish onto a plate.  Steam on high heat for 8 mins.Immediately pou…

This is a delicious muffin with the subtle taste of greentea and pairing it with red bean paste is a perfect marriage.  This muffin is mildly sweet and it's perfect for breakfast or on-the-go snack.  Do give this recipe a try!





Greentea muffins with red bean paste ~  绿茶红豆玛芬
Ingredients
240 gm plain flour1 Tbsp baking powder100 gm caster sugar1'L' egg, slightly beaten1 cup milk1/4 cup oil2 tsp greentea powderred bean paste (homemade)1 tsp vanillaa pinch of saltMethod Sift the plain flour, baking powder and greentea powder into a mixing bowl.  Mix in sugar and salt till well incorporated.  Set aside.In another bowl, beat the egg, add in the oil followed by the milk and vanilla.  Mix well.Mix the wet ingredients into the dry ingredients, till just combined.  Do not overmix.Scoop the batter into a paper lined muffin pan, half full, then add in a heaped teaspoonful of red bean paste.  Cover with some more batter.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till brown.  T…

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…