Green Tea Ice Cream

This is certainly heaven in a scoop, most welcome in this hot, crazy weather. I can assure you that no one can muster the willpower to stop at savouring just one scoop of this gooey, green tea flavoured ice cream!

Recipe for Green Tea Ice Cream

Ingredients

3/4 cup milk
2 egg yolks
5 Tbsp sugar
3/4 cup whipping cream
1 Tbsp matcha/green tea powder
3 Tbsp hot green tea OR water
A pinch of salt

Method

Mix hot green tea with matcha powder, set aside.
Whisk egg yolks with sugar, till pale and light.
In a saucepan, whisk cream and milk till smooth. Cook on low heat till milk just begins to foam up. Remove from heat.
Pour milk mixture slowly into the egg mixture, stirring continuously so as not to cook the eggs. Stir in the green tea paste, mix well.
Pour mixture back into the saucepan, cook on low heat stirring with a wooden spoon till mixture can coat the back of the wooden spoon. (Test by drawing a line through the middle of the custard).
Immediately remove from heat, stir for a few minutes so as not to overcook.
Cover with cling wrap, let cool to room temperature, refrigerate overnight.
Churn for 30 mins., in the ice cream maker or according to the instructions of your ice cream maker.

I'm submitting this post to Aspiring Bakers # 30: It's Tea Time! (April 2013)

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Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

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Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Read on for the Recipe

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