Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕

My family never gets tired of having chiffon cakes for their breakfast or to snack on, all because of their soft, fluffy texture and on top of that they are not overly sweet. Another plus point is that they can be kept in an airtight container and stay nice and soft even after a few days, that is provided they're not finished off by the next day!

Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕

Ingredients (A)

4 teabags of Peppermint tea
200 gm sifted cake flour or plain flour
3 tsp baking powder
1/2 tsp salt
6 egg yolks
70 gm caster sugar
100 ml canola oil
150 ml hot water (steep in the 4 tea bags for about 10 mins)
3 Tbsp tea leaves from the tea bags

(B)

6 egg whites
70 gm caster sugar

Method

Sift the flour twice. Add in the baking powder and sift again. Set aside.
Place the egg yolks in a mixing bowl, add in sugar and beat with the paddle attachment, till pale.
Whisk in the oil, followed by the tea, then the 3 Tbsp tea leaves. Fold in the sifted flour in batches.
In another clean mixing bowl, beat the egg whites till foamy, add in the sugar gradually and beat till stiff peaks form.
Fold in the beaten egg whites into the egg yolk mixture in 3 batches with the ball whisk.
Pour the batter into the ungreased tube pan, swirl the batter with the spatula and tap the pan lightly on the work top to release any air bubbles.
Bake in a preheated oven @ 170 deg.C (on the lower rack) for about 50 to 55 mins. till golden brown. Test with a skewer till it comes out clean.
Immediately invert the cake and let it cool completely, about an hour or so, then unmould the cake with a flat metal spatula or by hand.

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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