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Showing posts from 2019

Matcha Pudding ~ 抹茶布丁

This simple yet delectable and soothing Matcha Pudding is a delicious sweet treat to round up a meal.  I adapted the recipe from  'Justonecookbook.com' ,  reduced the sugar, tweaked it but doubled the recipe. It was well received by members of the family and the pudding were finished in a jiffy! Matcha Pudding  ~  抹茶布丁  Ingredients 2 Tbsp matcha/green tea powder 10 gm gelatine powder 4 Tbsp hot water 2.1/2 cups milk 70 gm mixture of caster and raw sugar Method Sift the matcha powder into a bowl. Put the gelatine powder into a bowl and pour in the hot water to mix. Heat up a cup of water in a saucepan and place the bowl of gelatine on top.  Once the gelatine powder dissolves, remove and set aside. In another small saucepan, bring the milk to a boil (when bubbles are seen at the side of the saucepan), turn off heat. Add in the sugar mixture and whisk till dissolved. Take 6 Tbsp of milk mixture from (step 5 above) and add into the green tea mixture.  W

Gluten-free hazelnut orange cake ~ 无麸榛子香橙蛋糕

This is a simple recipe which calls for hazelnut meal, which is the star ingredient alongside eggs and sugar.  Easy to make and full of hazelnut flavour, it's an awesome cake especially for those who are allergic to wheat flour and dairy.  You can also look 'here' at another Flourless Orange Almond cake which I posted not too long ago.  Perhaps you can bake this and serve your friends and relatives, this Christmas! Gluten-free hazelnut orange cake  ~   无麸榛子香橙蛋糕 Ingredients 6 large egg yolks  200 gm hazel nut meal 140 gm caster sugar 60 ml orange juice Zest from 1 orange 6 egg whites Method Prepare a 9 inch round nonstick springform pan, line the base, grease and dust the sides with flour. Separate the egg yolks and whites. Whisk the egg yolks with sugar till creamy and the colour much lighter, until the ribbon stage. Add in orange juice. Sieve or mix the hazel nut meal into the egg yolk mixture and mix till fully incorporated into the bat

Pork Misua Soup ~ 面线肉汤。

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 broth 350 gm minced pork eggs (optional) vegetable of your own choice 2 servings of Misua Seasoning for minced pork - 1 tsp Rose wine, 1 tsp sesame oil, 1/2 tsp oyster sauce, 1/4 tsp salt and a dash of pepper Method 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

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

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 sug

Hawaiian Biscuits ~ 夏威夷饼

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 35 ml cold water  300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts) 32 M

Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

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 butter 140 gm caster sugar 200 gm self-raising flour  4 'L' egg yolks 60 ml milk 1/4 tsp vanilla (to be added into the plain batter) 1/4 tsp pandan paste to one portion 1/8 tsp pandan paste to another portion pi

Steamed ikan kembong with bean paste ~ 豆酱蒸鱼

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 kembong 4 tsp garlic and ginger, chopped 1 Tbsp fermented bean paste (taucheo) 2 birdeye chillies 1/2 tsp cornstarch + 2 tsp water Spring onions to garnish Method 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 o

Greentea muffins with red bean paste ~ 绿茶红豆玛芬

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 flour 1 Tbsp baking powder 100 gm caster sugar 1'L' egg, slightly beaten 1 cup milk 1/4 cup oil 2 tsp greentea powder red bean paste (homemade) 1 tsp vanilla a pinch of salt Method 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 prehe

To Fu( Beancurd) Bridge ~ 跨桥豆腐

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 pork 2 pieces soft Tofu 1 egg Seasoning for minced pork - salt plus 1.1/2 tsp cornflouar Sauce 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 Tofu Lightly beat up the egg and pour on top of the minced pork.

Snowskin yam paste mooncake ~ 2019 ~ 芋头冰皮月饼)

It's the time of the year for mooncakes again and as in previous years, there seems to be a growing vast variety of mooncakes of different flavours.  This year, the Mid-Autumn or Mooncake Festival falls on 13th September, Friday.  The malls are all decorated with paraphenalia associated with the festival and sell special food at this time of the year. Snowskin yam paste mooncake  ~ 2019 ~ 芋头冰皮月饼) Ingredients for Yam Paste 500 gm yam 100 gm sugar 25 gm wheatstarch 1/8 tsp salt 70 ml vegetable oil (may require less) Method Peel yam, cut into slices and weigh out 500 gm.   Steam yam slices on medium heat for about 30 mins. till soft. Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter). Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All this while, keep stirring on low heat. Cook till the

Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage. Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' ) Ingredients (A)  5 large egg yolks        15 gm caster sugar        45 gm vegetable oil        100 ml milo (3 tsp milo powder + hot water to make 100 ml)        1 heapful Tbsp Nutella - about 30 gm        100 gm plain flour, sifted        1 tsp vanilla (B)        5 large egg whites        45 gm caster sugar )   Mix together        1 Tbsp cornflour     ) Method Combine hot milo and nutella, mix well, set aside to cool. Combine sugar with cornflour, mix till well combined. Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined. Sift flour into the egg yolk mixture a

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea. Mung Bean Cake  ~   绿豆糕 Ingredients 300 gm split mung beans 30 gm Crisco shortening 70 ml vegetable oil 100 gm organic cane sugar 1.1/2 Tbsp honey about 100 gm red bean paste 1/2 tsp matcha powder pinch of salt pandan leaves Method Wash and soak the mung beans with 700 ml water, overnight. Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker). Put the cooked mung beans in a blender and blend till fine with 120 ml water. Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in ve