Skip to main content
logo
Food Advertising by

Posts

Showing posts from April, 2020

Steamed & Panfried Chicken ~ 蒸炸鸡

The lady boss of a restaurant recommended this dish to me.  She said it's something different, the chicken is steamed for a while and then lightly panfried to give it a crispy effect, so the skin is crispy and the meat is tender.  It has become a popular dish in the restaurant and because it's rather time consuming to prepare this dish, it's only available during weekends.  True to what she said, this dish is tasty and delicious.




Steamed  & Panfried Chicken  ~  蒸炸鸡 Ingredients
2 whole leg of chicken, about 450 gm 1 tsp salt
Method Cut the leg of chicken into 4 pieces each Season with salt, set aside (preferably overnight) Steam the chicken under high heat for about 8 mins.   Remove the chicken but keep the juice Panfry the chicken with some oil, turning them from side to side Add in the juice  Dish out onto a plate with fresh greens  Serve immediately 

Mini Green Tea Marble Chiffon Cake ~ 迷你绿茶戚风蛋糕

These mini flower chiffon cake moulds were a present from a good friend of mine.  They do look very cute and for the two cakes, I only used a 3 egg recipe.  But since I'm used to baking my chiffon cakes in a 23 cm mould, I must admit that I had some difficulty scooping the mixture into these mini pans.  This cake is soft and moist and being mini, they vanished in a relatively short time wihtout any leftovers!




Mini Green Tea Marble Chiffon Cake  ~  迷你绿茶戚风蛋糕

Ingredients (A)

3 egg yolks40 gm caster sugar25 ml milk35 ml vegetable oil50 gm plain flour ) Mix and sift together15 gm cornflour   )1.1/2 tsp Green tea powder(B) 3 egg whites35 gm caster sugarMethod Sift the plain flour with the cornflour, mix well, set aside.Whisk the egg yolks with sugar, then add in oil, milk.  Mix well.  Sift in the plain flour and cornflour mixture.  Mix till well incorporated.In a clean bowl, beat egg whites till foamy, add in the sugar gradually and beat till peaks form but not dry.Fold in 1/3 of the egg wh…

Garam Masala Turmeric Chicken ~ 印度香辛料黄姜鸡

This aromatic Garam Masala Turmeric Chicken is tasty and easy to prepare. I cooked it semi-dry so that the chicken will be infused with the flavours from the incredible sauce and  makes the chicken more delicious.  It looks spicy but it's not and kids can also partake in this.  You can serve this with bread or white rice and I chose to serve this with roti paratha.




Garam Masala Turmeric Chicken  ~  印度香辛料黄姜鸡
Ingredients

8 drumsticks1.1/2 tsp garam masala1 tsp turmeric1 tsp smoked paprika1/2 tsp salt3 tomatoes, diced2 medium size red onion, chopped4 pips of garlic, chopped10 gm ginger, chopped4 cloves2 to 3 bay leaves  (optional)Bit of sugar, salt and light soya sauce to tasteCurry leaves (optional)Method Make a slit on the drumsticks, and season with garam masala, turmeric, smoked paprika and salt, for a few hours or preferably overnight.Heat up some oil in a wok and saute the garlic, ginger, onions, cloves till fragrant and add in the diced tomatoes. Add in the drumsticks, curry leav…

Honey Blue Pea Flower Chiffon Cake ~ 蜜糖蓝豌豆花戚风蛋糕

I have posted a Blue pea chiffon cake before but this time I tried making it into a two-tone chiffon cake and the recipe is slightly different.  Although the recipes are different with the former adding cornflour and the latter adding rice flour, the end result is about the same, yieldig a soft, moist and light cake.






Honey Blue Pea Flower Chiffon Cake  ~  蜜糖蓝豌豆花戚风蛋糕
Ingredients (A)
6 'L'egg yolks70 gm caster sugar1.1/2 Tbsp honey45 ml milk75 gm plain flour30 gm rice flour53 ml vegetable oil70 blue pea petals + 100 ml water to  boil and strain  out 20 ml teaAdd a pinch of baking powder into the blue pea batter(B) 6 'L'egg whites45 gm caster sugarMethod
Boil the water with the blue pea petals, discard the petals, strain out 20 ml tea, let cool and set aside.Sift the plain flour twice, stir in the rice flour, mix well.Whisk the egg yolks with honey, then add in oil, milk.  Mix well.  Sift in the flour and rice mixture.  Mix till well incorporated.In a clean bowl, beat egg whi…

Herbal Chicken Rice ~ 药材鸡饭

I cooked this simple Herbal Chicken Rice during one of the days of the Lock Down.  I have a penchant for Chinese herbal food, be it herbal soup or herbal chicken.  This is a very simple recipe and doesn't call for a lot of ingredients and I'm sure most of you will be able to prepare this for your family.



Herbal Chicken Rice  ~  药材鸡饭 
Ingredients
450 gm whole chicken leg, chopped1/2 cup riceChinese cooking wineLight soya sauceSeasoning for chicken 
3 pieces Tong Kwai (Chinese Angelica Root)3 pieces Pak Kei (Astragalus Root)SaltLight soya sauceMethod Season the chicken for about a few hours or preferably overnight.Wash rice, add a little less water than normal for the 1/2 cup rice.Place seasoned chicken on top of the rice.  Press the 'cook rice' function.Once rice is cooked, remove the chicken, fluff up the rice.Add a dash of cooking wine, light soya sauce to taste.Dish out and serve with the chicken.

Pandan Swiss Roll ~ 斑兰蛋糕卷

A light and soft Pandan Swiss Roll made with fresh pandan juice.  Rolled up with a filling of kaya or coconut egg jam, chilled in the fridge and it is so refreshing to enjoy over a cup of steaming hot coffee or tea.




Pandan Swiss Roll ~  斑兰蛋糕卷

Ingredients
A)  4 egg yolks
      30 gm caster sugar
      20 ml coconut  milk
      10 ml Pandan juice
      30 ml vegetable oil
      50 gm plain flour
      20 gm rice flour
      1/4 tsp Pandan paste
      Pinch of salt
      Kaya or egg jam for filling
B)  4 egg whites
      40 gm sugar
      1 tsp vinegar or 1/2 tsp cream of tartar

Method
Line a 10" x 10" square pan with parchment paper.Mix egg yolks, sugar, coconut milk, oil, pandan juice and salt with a ball whisk till well incorporated.  Sift in plain flour and rice flour, mix well.  Set aside.In a clean bowl, whisk egg whites with vinegar till foamy, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pou…

Shanghai Braised Pork Belly ~ 上海紅燒肉

This is one dish that kids would love to go with rice or noodles.  The braised pork belly is soft and tender and the fat literally melts-in-your-mouth.  Simple to cook yet delicious and appetising.


Shanghai Braised Pork Belly  ~  上海紅燒肉  
 (adapted from 'here')

Ingredients
1 kg pork belly cut into about 1 inch thick4 Tbsp oil1 piece  (about 45 gm) piece sugar sugar6 Tbsp Shaoxing wine (I used Rose wine)2 Tbsp light soy sauce1.1/2 Tbsp dark soy sauce4 to 5 cups waterMethod Wash and blanch the pork belly in a pot of boiling water for about 5 mins. This helps to get rid of impurities.  Take out the pork, rinse it and set aside.In a wok, melt the piece sugar in the oil and once the sugar is melting, add in the pork, stirring to cover the pork with the caramel.  Lower the heat.Add in the wine, sauces and water.Cover and let the pork simmer under medium low heat for about 50 mins. to 1 hr till pork is tender.Dish out the pork and remove oil from the sauce.Put back the pork and cook on hi…

Chai Tea Soy milk Chiffon Cake ~ 柴茶豆奶戚风蛋糕

'Chai' is the Hindi word for 'tea', which was derived from 'cha', the Chinese word for 'tea'.  The traditional ingredients for 'chai' tea is a mixture of black tea with spices and cinnamon, cardamon, cloves, ginger and black peppercorns.  Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey.  I brewed the 'chai' tea with soy milk in today's recipe for a chiffon cake.  The kitchen was full of sweet aroma while the cake was baking in the oven.  If you want more information on 'chai' tea, continue from  'here'.



Chai Tea Soy milk  Chiffon Cake  ~   柴茶豆奶戚风蛋糕
Ingredients  (A)
5 'Chai' tea bags   (10 gm)12 Tbsp unsweetened soya milk6  large egg yolks75 gm caster sugar6 Tbsp vegetable oil150 gm plain flour2 tsp baking powder3 tsps of 'chai' tea leaves, taken from the above 5 tea bags(B) 6 large egg whites75 gm caster sugarMethod Bring the soya mil…