Orange Chiffon Cake 香橙戚风蛋糕

I haven't baked mini chiffon cakes before and with this 4 egg recipe, I managed to get 2 mini chiffon cakes. These orange chiffon cakes were soft, moist, fluffy and the colour was of a striking bright orange. I was totally pleased with these 'products' and yes, they were indeed yummy!

Recipe for Orange Chiffon Cake (Adapted froml Anncoo Journal with modification)

Ingredients (A)

4 egg yolks
15 gm caster sugar
50 gm corn/canola oil
70 ml orange juice
90 gm plain flour
10 gm cornflour
Zest of 1 orange

(B)

4 egg whites
65 gm caster sugar

Method

Sift plain flour and cornflour into a bowl.
Beat egg yolks and sugar with a hand whisk till pale.
Add in oil, orange juice, zest and stir as you add.
Sift the flour mixture again into the egg yolk mixture. Stir well till smooth and mixture becomes a thick paste.
Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
Fold the egg whites into the egg mixture, mix well.
Pour the mixture into two mini chiffon cake pans. Lift and drop pans gently to remove air bubbles.
Bake in a preheated oven @ 160 deg.C on the lower shelf for 45 mins. Test with a skewer till it comes out clean.
Immediately invert the pans onto a wire rack to cool completely.
Slide a sharp knife round the sides of the pans to unmould the cakes.

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they have less lye water and the noodles are a bit flat and thicker. They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic - chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing - Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1 Tsp sugar 1 Tbsp Fish sauce 1 Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature. Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome. It's a long cooking process, roughly averaging 2 to 4 hours. The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process. The plus point is there's little evaporation and the soup will not boil over. The only thing is to monitor that there's enough water in the bigger pot and not let it run dry. Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

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Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

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