Sunday, November 30, 2008

Italian Cupcakes

An interesting taste cupcakes...feel like eating a mini pizza! :D







Ingredient
  • 100gm unsalted butter
  • 80gm caster sugar
  • 2 eggs
  • 110 self-raising flour
  • 1 tsp italian herbs
  • 1/4 tsp baking soda
  • 70gm chopped capsicum (coat with some of the flour above to prevent them from sinking)

Method
  1. Sift flour and baking soda togther.
  2. Combine all the ingredients in a mixing bowl and beat till smooth and pale for about 2-3mins.
  3. Fold in chopped capsicum. Spoon batter into cupcases. Baked in preheated oven at 180 deg cel for 25mins or till golden brown.

Thursday, November 27, 2008

Creamy Mushroom Soup


Ingredient
  • 250gm portebello mushroom
  • 30gm butter
  • 4 cloves garlic, minced
  • 1 tbsp plain flour
  • 400ml chicken stock
  • 100ml cream
  • salt & pepper to taste

Method
  1. Chop the mushroom coarsely. Heat the butter in a large pan, add the garlic and fry until fragrance. Add mushrooms and cook for 5 mins or until the mushroom are soft.
  2. Add the flour and stir for 1 min. Stir in chicken stock and simmer, covered, for 10mins.
  3. Process soup in a blender until smooth. Return to pan, add the cream and stir over low heat until the soup is heat through. Add salt and pepper to taste.

Vietnamese Chicken Salad



To reduce the raw taste of the cabbage, after shredding thinly, I sprinkle 1 tsp of salt over the cabbage and mix evenly then set aside. After a while you will see that the cabbage has became limp. Squeeze away the excess water, make sure it is as dry as possible.





Ingredient
  • 450gm cabbage
  • 250g chicken fillet, poached and shredded
  • 25gm shallots, thinly sliced
  • 3 sprigs coriander leaves
  • 3 sprigs spring onion, finly sliced
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 5 cloves garlic, minced
  • 2 chilli padi, finely minced
  • fried shallots
  • roasted peanuts

Method
  1. Remove the central stem from the cabbage and shred finely. (see tips above)
  2. Mix fish sauce, lime juice, chilli padi and garlic evenly.
  3. Combine the cabbage, chicken, shallots, coriander and spring onion in a large serving bowl.
  4. Add the dressing over the salad and toss throughly.
  5. Garnish with peanuts and shallots.

Wednesday, November 26, 2008

Thai Glass Noodle Salad

Sour & Spicy...shiok! :D simple seasoning yet taste so nice because of the herbs added....




Ingredient
  • 100gm squid, cut
  • 200gm prawns
  • 1/2 cup soaked wood ears mushrooms, sliced
  • 80gm glass noodles
  • 3 sprigs coriander
  • 4 chilli padi, finely sliced
  • 3 tbsp lime juice
  • 3 tbsp thai fish sauce
  • 1 large spring onion, chopped
  • 50gm shallots, thinly sliced
Method
  1. Bring a pot of water to boil, cook squid for 1 min, do not overcook. Remove.
  2. In the same pot of water, cook prawns for 3 min or until pink. Remove and leave to cook before removing the heads and shells. Remove the intestinal tracts.
  3. Cook glass noodles and mushroom in the boiling water for 10 min or until soft. Drain well.
  4. Wash the coriander plant. Remove the leaves and set aside. Cut the stem and blend into a paste. Combine with chilli padi, lime juice and fish sauce.
  5. Combine all the ingredient and mix with the sauce evenly. Serve immediately.
Recipe source : 'Spicy Salad' by Periplus Cookbook

Saturday, November 22, 2008

Hainanese Chicken Rice

It is not difficult to prepare this delicious meal, but involve a couple of procedures to get it all done. To save time, I prepare the sauces few days in advance and chill them in fridge :D The day before I chopped up the vegetables for the stock and put in fridge, so the next morning I do not need to peel and chop any ingredient!....

After using the stock to cook the rice and prepare some soup, there is balance of 1 liter stock. I divided them into smaller portions and freeze it for future use in some other dishes :)




Ingredient

Stock
  • 3 liter water
  • 1 large chicken
  • 1 stalk spring onion
  • 1 large onion, sliced
  • 1 head garlic, smashed
  • 30gm ginger, sliced
  • 1 leek, chopped
  • 2 carrots, chopped
Method
  1. In a large pot, bring water to boil. Add garlic, onion, leek and carrots. Boil for 20mins.
  2. Add chicken (stuffed with ginger & spring onion). Bring to boil. Turn down heat to simmer for 35mins. Meanwhile prepare a large bowl of iced cold water. It must cover the whole chicken. This is to keep the meat tender and moist as it stops cooking immediately.
  3. Remove chicken and drain excess water from cavity. Place the chicken into the cold water for 10 mins. Drain and rub some sesame oil over and let the chicken cool to room temperature.
  4. Reserve stock to cook rice.
  5. Cut chicken into pieces. Arrange with sliced lettuce, cucumber and tomatoe on a plate. Mix together 2 tbsp light soya sauce and 1 tsp sesame oil. Drizzle over chicken. Serve with rice, soup and sauces.
Rice
  • 500gm raw rice
  • 3 tbsp oil
  • 30gm shallots, finely chopped
  • 6 cloves garlic
  • 30gm ginger
  • 5 pandan leaves, tied in a bunch
  • 750ml chicken stock
  • 1 tsp salt
Method
  1. Blend garlic and ginger into a fine paste. Set aside.
  2. Wash rice 3 times and drain dry. Heat oil in wok, fry shallot for 1 min over medium heat. Add garlic and ginger. Fry until ingredient turn light brown and fragrance. Add raw rice and stir-fry for 5 mins to bring out the fragrance.
  3. Transfer fried rice into rice cooker. Add chicken stock, pandan leaves and salt to taste.

Ginger Sauce Ingredient
  • 200gm young ginger
  • 4 tsp sesame oil
  • 2 tsp salt
  • 4 tbsp chicken stock
Method : Blend everything into a fine paste.

Chilli Garlic Sauce Ingredient
  • 100gm fresh red chillies
  • 40gm garlic
  • 40gm ginger
  • 5 tbsp white vinegar
  • 1 tbsp sugar
  • 2 tsp salt
Method : Put all ingredient into a blender and process until smooth.

Dark Soya Sauce Ingredient
  • 25gm sugar
  • 75ml water
  • 2 tsp cornstarch
  • 40ml dark soya sauce
Method : Dissolve cornstarch with water. Bring to boil. Add sugar and melt over low heat low heat. Add dark soya sauce and mix until mixture thickens.

Szechuan Hot & Sour Soup





Ingredient
  • 1 block bean curd
  • 1 cup shredded chicken meat
  • 1 cup bamboo shoot, cut into strips
  • 1/2 cup black fungus, soaked and cut into strips
  • 8 dried mushroom, soaked and cut into strips
  • 1 egg, beaten
  • 1 thumb size ginger, sliced thinly
  • 5 cloves garlic, chopped
  • 1 tbsp oil
  • 1 liter chicken stock
  • 1 tbsp chinese rice wine
  • 2 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 4-5 tbsp black vinegar
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1 tbsp cornflour (mix wif 3 tbsp stock)
  • chilli oil to serve
  • sesame oil to serve
  • spring onion & coriander for garnish

Method
  1. Cut bean curd into strips and soak in hot water. This is to prevent the bean curd from breaking apart in the soup.
  2. Heat up 1 tbsp oil in a deep saucepan. Fry garlic and garlic until fragrance. Add in mushroom, black fungus and bamboo shoots in sequence and fry for 1 minute after each addition.
  3. Add in rice wine and chicken stock. Bring to boil. Add in chicken meat and bean curd.
  4. Add in the soya sauces, pepper and salt. Stir in cornflour mixture to thicken the soup. Stir in beaten egg. Bring soup to boil.
  5. Stir in vinegar and adjust taste accordingly. Before serving, serve with chilli oil, sesame oil and spring onions.

Thursday, November 20, 2008

Set Lunch....

Creamy Pumpkin Soup
Garlic & Herb Rice wif Pan-Fried Salmon


Creamy Pumpkin Soup 
Ingredient
  • 800gm pumpkin (after skin n seeds removed), cubed
  • 2.5 cups chicken stock
  • 1 large onion, cubed
  • 5 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1 tsp oregano (optional)

Method
  1. Melt butter with the oil in a deep saucepan. Add garlic and saute for 1 mins. Add onion and cook slowly till soft.
  2. Add pumpkin and herbs and stir-fry for 3 mins. Add stock and simmer for 10 mins until pumpkin is tender. Cool.
  3. In a food blender, process the mixture in batches until smooth. Return to saucepan. Add salt and pepper to taste and stir over low heat to heat up. Serve with a dallop of natural yoghurt.



Garlic & Butter Herb Rice : Melt 1 tbsp butter and saute 6 cloves garlic (minced) till slightly brown, add 3 cups cooked rice and 1 tsp mixed herbs and stir-fry on high fire.  Add 4-5 tbsp chicken stock, salt & pepper to taste.

Wednesday, November 19, 2008

豆豉蒸排骨





Ingredient
  • 500gm prime ribs
  • 2 tbsp oyster sauce
  • 2 tbsp wine
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • pepper
  • 1 tsp cornstarch
  • 1 stalk spring, chopped
  • 1 tbsp minced ginger
  • 4 cloves chopped garlic
  • 2 tbsp black fermented beans (豆豉)

Method
  1. Marinate prime ribs with oyster sauce, wine, salt, sugar, pepper and cornstarch. Set aside.
  2. Wash black fermented beans thoroughly to remove excess salt. Roughly chopped.
  3. Mix spring onion, garlic, ginger and black beans evenly. Set aside.
  4. Place ribs in a heat proof plate,  sprinkle mixture (step 3) and steam on high heat for 30mins.

Monday, November 17, 2008

Translation of Ingredient Terms

Got this list from a friend, great for those who are not able to identify the ingredient written in chinese recipe books!

A. Types of Flour , 面粉类
  1. 麵粉, 中筋麵粉 = plain flour / all-purpose flour
  2. 低筋麵粉, 低根粉 = cake flour / soft flour / weak flour / low protein flour
  3. 高筋麵粉, 筋麵, 根麵, 高根粉 = gluten flour / strong flour / bread flour / baker’s flour / high protein flour
  4. 小麦面粉 = whole meal flour
  5. 全麥麵粉 = whole wheat flour
  6. 澄麵粉, 澄粉, 澄麵= non-glutinous flour / wheat flour / wheat starch
  7. 自發麵粉 = self- raising flour
  8. 粗玉米豆粉 = polenta / yellow cornmeal
  9. 粟粉, 粟米粉, 玉米粉, 玉米澱粉(太白粉?) = corn flour / cornstarch
  10. 生粉 , 太白粉, 地瓜粉= potato starch / potato flour
  11. 樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / tapioca flour
  12. 蕃薯粉, 地瓜粉 = sweet potato flour
  13. 臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
  14. 發粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = baking powder
  15. 蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = baking soda / bicarb ofsoda
  16. 塔塔粉, 他他粉 = cream of tartar
  17. 卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= custard powder
  18. 卡士達, 克林姆, 奶皇餡, 蛋奶餡 = custard / pastry cream
  19. 蛋白粉 = egg white powder
  20. 粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= rice flour
  21. 糕仔粉 = cooked rice flour
  22. 糯米粉 = glutinous rice flour / sweet rice flour
  23. 鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = fried sweet rice flour / fried glutinous rice flour
  24. 綠豆粉 = mung bean flour / tepung hun kwee
  25. 小麥胚芽, 麥芽粉 = wheat germ
  26. 小麥蛋白, 麵筋粉 = wheat gluten
  27. 酵母, 酒餅= yeast/ibu roti
  28. 麵包糠, 麵包屑= breadcrumbs
  29. 雜糧預拌粉 = multi-grain flour
  30. 抹荼粉 = green tea powder
  31. 馬蹄粉 = water chestnut flour
  32. 葛粉 = arrowroot flour
  33. 杏仁粉 = almond flour/almond meal
B. Types of Sugar, 糖类
  1. 黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = molasses
  2. 金黃糖漿 = golden syrup
  3. 楓糖漿, 楓樹糖漿, 楓糖 = maple syrup
  4. 玉米糖漿 = corn syrup/karo syrup
  5. 葡萄糖漿 = glucose syrup
  6. 麥芽糖漿 = barley maltsyrup/maltsyrup
  7. 麥芽糖 = maltose/malt sugar
  8. 焦糖 = carmael
  9. 果糖 = fructos
  10. 乳糖 = lactose
  11. 轉化糖 = invert sugar
  12. 日式糙米糖漿 = amazake
  13. 綿花糖霜 = marshmallow cream cream
  14. 冰糖 = rock sugar
  15. 椰糖, 爪哇紅糖 = palm sugar/gula malacca
  16. 黃砂糖 = brown sugar
  17. 紅糖, 黑糖 = dark brown sugar
  18. 粗糖, 黑砂糖 = muscovado sugar
  19. 金砂 = demerara sugar
  20. 原蔗糖 = raw sugar/raw cane sugar/unrefined cane sugar
  21. 白砂糖, 砂糖 = white sugar/refined sugar/refined cane sugar/coarse granulated sugar
  22. 細砂糖, 幼砂糖, 幼糖 = castor sugar / caster sugar(适用于做糕点)
  23. 糖份混合物 = icing sugar mixture
  24. 糖粉 = icing sugar/confectioners’ sugar
  25. 糖霜, 點綴霜 = icing/frosting
  26. 蜜葉糖, 甜葉菊 = stevia/honey leaf
  27. 代糖, 阿斯巴甜 = aspartame/sweetener/sugar substitute
  28. 什色糖珠
  29. 巧克力米, 朱古力米 = chocolate vermicelli/rice
  30. 巧克力削, 朱古力削 = chocolate curls
  31. 巧克力珠, 朱古力珠 = choc bits/chocolate chips
  32. 耐烤巧克力豆 = choc bits (澳洲的英文名) / chocolate chips (美國、加拿大的英文名)

C.
Essence & Cream , 香精与奶类
  1. 白礬 = alum
  2. 硼砂 =- borax
  3. 石膏 = gypsum
  4. 鹼水, (木見)水, 碳酸钾 = alkaline water/lye water/potassium carbonate
  5. 食用色素 = food colouring
  6. 香草豆, 香草莢, 香草片, 香子蘭莢 = vanilla bean/vanilla pod
  7. 香草精, 雲尼拉香精, 凡尼拉香精 = vanilla extract/vanilla essence
  8. 香草粉 = vanilla powder
  9. 班蘭粉, 香蘭粉 = ground pandan/ground screwpine leaves/serbok daun pandan
  10. 班蘭精, 香蘭精 = pandan paste/pasta pandan
  11. 玫瑰露, 玫瑰露精 = rosewater/rosewater essence essence
  12. 皮屑 = grated zest/grated rind
  13. 牛油, 奶油 = butter
  14. 軟化牛油 = soft butter
  15. 瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = margarine
  16. 起酥油, 起酥瑪琪琳 = pastry margarine / oleo margarine
  17. 豬油, 白油, 大油, 板油 = lard / cooking fat
  18. 酥油, 雪白奶油 shortening
  19. 硬化椰子油 = copha
  20. 椰油 = Creamed Coconut
  21. 烤油 = dripping
  22. 牛油忌廉 = butter cream
  23. 淡忌廉 = light cream/coffee cream/table cream
  24. 鮮奶油, 忌廉, 鮮忌廉 = cream/whipping cream
  25. 包括﹕1 light whipping cream
  26. 2 heavy whipping cream/heavy cream/thickened cream
  27. 3 double cream/pure cream
  28. 酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = sour cream
  29. 酸奶 = butter milk
  30. 牛奶, 鮮奶, 鮮乳 = milk
  31. 奶粉 = powdered milk / milk powder
  32. 花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = evaporated milk
  33. 煉奶 = condensed milk/sweetened condensed milk
  34. 起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = cheese
  35. 起司粉 = powdered cheese
  36. 奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = cream cheese
  37. 瑪斯卡波尼起司, 馬司卡膨起司, 馬斯卡波涅起司, 義大利乳酪 = mascarpone cheese
  38. 優格, 乳果, 酸奶, 酸乳酪 = yoghurt
  39. 優酪乳 = yoghurt drink/drinking yoghurt
D. Types of Confectionery, 糕点名称
  1. 麵包, 麵飽 = bread
  2. 土司麵包, 吐司 = toast
  3. 法式吐司 = french toast
  4. 裸麥麵包 = rye bread
  5. 派, 批 = pie
  6. 塔, 撻 = tart
  7. 凍派, 凍批 = cream pie
  8. 蛋塔 = egg tart / custard tart
  9. 法式蛋塔 = quiche lorraine
  10. 戚風蛋糕 = chiffon cake
  11. 海綿蛋糕 = sponge cake
  12. 泡芙 = choux pastry / puff
  13. 瑪琳 , 焗蛋泡 = meringue
  14. 蛋蜜乳 = eggnog
  15. 可麗餅 = crepe
  16. 煎餅, 熱餅, 薄烤餅 = pancake
  17. 厚鬆餅 = pikelet / hotcake
  18. 墨西哥麵餅 = tortillas
  19. 曲奇 = cookies
  20. 慕斯, 慕思 = mousse
  21. 布甸, 布丁 = pudding
  22. 司康, 比司吉 = scones
  23. 舒芙蕾 = souffles
  24. 洋芋塊 = hash brown
  25. 英式鬆餅, 瑪芬麵包 = english muffin
  26. 鬆糕, 瑪芬 = american muffin 
  27. 格子鬆餅 = waffle
  28. 手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)
  29. 蘇打餅干 = saltine crackers
  30. 威化餅乾 = wafer biscult

E. Dried Fruits & Nuts, 干果/果脯
  1. 腰子豆, 腰果, 腰果仁, 介壽果 = cashew nut
  2. 花生 = peanut
  3. 瓜子, 南瓜子 = pepitas / dried pumpkin seeds
  4. 崧子, 松子仁 = pine nut
  5. 栗子 = chestnut
  6. 干粟子 = dried chestuts
  7. 核桃, 核桃仁, 合桃, 胡桃 = walnut
  8. 杏仁, 杏仁片, 扁桃 = almond
  9. 北杏, 苦杏仁 = apricot kernel / chinese almond / bitter almond
  10. 南杏 = apricot kernel
  11. 榛果, 榛仁= hazelnut / filbert / cobnut
  12. 開心果, 阿月渾子 = pistachio
  13. 堅果, 澳洲堅果, 夏威夷果, 澳洲胡桃, 澳洲栗, 澳洲核桃, 昆士蘭龍眼, 昆士蘭栗 = macadamia / california nut
  14. 山胡桃, 胡桃 = pecan
  15. 石鼓仔, 馬加拉, 油桐子 = candlenut / buah keras
  16. 白果, 銀杏 = ginkgo nut
  17. 罌粟子 = poppy seed
  18. 亞答子 = atap seed
  19. 海苔粉 = ground seaweed
  20. 涼粉, 仙草 = grass jelly
  21. 椰絲, 椰茸, 椰子粉 = desiccated coconut/shredded coconut
  22. 果子凍, 果凍粉, 啫喱= jelly
  23. 魚膠粉, 吉利丁, 明膠 = gelatine sheets/powdered gelatine 
  24. 大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = agar powder
  25. 乾椰絲 = dessicated coconut
  26. 龍眼乾, 龍眼肉, 桂圓, 圓肉= dried longan
  27. 葡萄乾 = raisin / dried currant
  28. 無花果乾 = dried fig
  29. 柿餅 = dried persimmon
  30. 桃脯 = dried peach
  31. 杏脯 = dried apricot
  32. 蘋果脯, 蘋果乾 = dried apple
  33. 蜜漬櫻桃, 露桃, 車梨子 = glace cherry/candied cherry
  34. 蜜漬鳳梨 = glace pineapple/candied pineapple
  35. 糖水批把 = loquats in syrup
  36. 杏子酱 = apricot jam
  37. 杏桃果膠 = apricot glaze
  38. 水蜜桃罐頭 = peaches in syrup
  39. 切片水蜜桃罐頭 = sliced peaches in syrup
  40. 綜合水果罐頭 = cocktail fruit in syrup 

F. General Ingredients
  1. 味精 = monosodium glutamate
  2. 醋 = vinegar
  3. 白醋(工研醋) = rice vinegar
  4. 白醋 = white vinegar (西洋料理用的)
  5. 烏醋 = black vinggar
  6. 酱油 = soy sauce
  7. 蚝油 = oyster sauce
  8. 麻油 = sesame oil
  9. 白酒 = white spirits
  10. 加饭酒 = rice wine
  11. 桂花酒 = osmanthus-flavored wine
  12. 芝麻酱 = sesame paste
  13. 辣椒醬 = chili sauce
  14. 牛頭牌沙荼醬 = bull head barbecue sauce/Chinese barbecue sauce
  15. 南乳 = fermented red beancurd
  16. 薑粉 = ginger powder
  17. 调味蕃茄醬 = ketchup
  18. 蕃茄醬 = tomato sauce (普通甜的)
  19. 蕃茄醬 = tomato paste (義大利料理用的)
  20. 豆辦醬 = chilli bean sauce
  21. XO醬 = XO sauce
  22. 豆豉 = salt black bean
  23. 薏米 = pearl barley
  24. 西贾米= sago
  25. 沙莪粒, 西米, 小茨丸 = pearl sago/pearl tapioca
  26. 紅豆沙, 烏豆沙 = red bean paste
  27. 綠豆片 = split mung bean
  28. 芝麻 = sesame Seeds
  29. 蓮子 = lotus seed
  30. 蓮蓉 = lotus paste
  31. 栗蓉 = chestnut puree / chestnut paste
  32. 蜜棗 = preserved red dates
  33. 紅棗 = chinese red dates
  34. 棗泥 = red date paste
  35. 百合 = dried lily bulb
  36. 金针 = tiger lily buds
  37. 陳皮 = dried orange peel/dried tangerine peel
  38. 豆腐 = tofu
  39. 腐竹 = dried beancurd sticks
  40. 腐皮 = beancurd sheet
  41. 酸菜 = pickled mustard-green
  42. 蒸山芋 = steamed sweet potatoes
  43. 咸黄瓜 = salted cucumber
  44. 脱水蒜粒 = dehydrated garlic granules
  45. 冬菇 = dried black mushroom
  46. 木耳 = white fungus
  47. 黑木耳 = black fungus / wood ear fungus / dried black fungus
  48. 海带 = sea vegetable / Sea weed
  49. 燒海苔 = toasted nori seaweed / roasted seaweed sushi nori
  50. 板海苔 = nori seaweed / dried sea laver
  51. 燕菜 = agar-agar
  52. 蝦米 = dried shrimp
  53. 鱼干 = dried fish
  54. 鹹蛋黃 = salted egg yolk
  55. 皮蛋(糖心/ 硬心) = preserved duck eggs (soft and hard yolk)
  56. 咸鸭蛋 = salted duck eggs
  57. 牛肉粒 = dried beef cubes
  58. 牛肉片 = dried beef sliced
  59. 猪肉松 = dried pork floss
  60. 腊鸭 = preserved duck
  61. 鸭肫干= preserved duck gizzard
  62. 烤鸭 = roasted duck
  63. 方便面 = instant noodles
  64. 面条 = noodles
  65. 米粉 = rice-noodle
  66. 粉丝 = silk noodles
  67. 餛鈍皮 = wonton wrapper/wonton skins
  68. 水餃皮 = dumpling wrapper / dumpling skins /gyoza wrapper
  69. 春捲皮 = spring roll wrapper , egg roll wrapper

Sunday, November 16, 2008

Lek Tau Suan

To save time, I soak the beans and steamed it yesterday night and then store in fridge. It takes less than 10mins to get it done and ready to eat in the next morning :D Every mouthful is full of beans unlike those selling outside whereby only get to eat the gluey starch instead of the beans :P



Ingredient
  • 300 gm skinned green beans
  • 10 pandan leaves, knotted (i used thin blades)
  • 125 gm brown sugar (as usual i have reduced the sugar content!)
  • 2000 ml water
  • 80gm potato flour
  • 125ml water

Method
  1. Rinse green skins until water is cleared. Soak for 1 hour. Place some cut pandan leaves on a plate, place soaked green beans over the pandan leaves. Steam over boiling water for 30mins until soft. Set aside.
  2. Boil the pandan leaves and the sugar with 2000 ml water. Blend the sweet potato flour with 125 ml water.
  3. When the sugar water boils, lower the heat and stir in the flour mixture gradually, stirring at the same time.
  4. Add in the soft green beans and stirring thoroughly. Serve hot with 'you tiao'.
  5. Note: Keep warm in a slow cook pot or rice cooker under warm setting, as it will turn watery if leave in room temp!

Thursday, November 13, 2008

Chocolate Cupcakes

First time come across a sponge cake recipe using a mixture of cake flour and corn flour, therefore decide to give it a try to see how's the texture like :D the results.....GREAT! soft n fluffy, not dry at all. Still taste good and soft the next day without storing in fridge...





Ingredients
  • 4 eggs
  • 130gm caster sugar (do not further reduce the sugar, can add another 20gm if u like sweet)
  • 10gm cornflour
  • 100gm cake flour
  • 20gm cocoa powder
  • 1gm baking soda
  • 30gm corn oil
  • 40gm fresh milk

Method
  1. Mix cake flour, cornflour, cocoa powder and baking soda in a mixing bowl, set aside.
  2. With an electric mixer, whisk eggs and sugar on high speed for 8-10 mins until the batter thick and creamy and double in volume. A thick ribbon trail will be left when the beaters are lifted from the batter. Turn to low speed and whisk for another 2 mins to stabilise the air bubbles in the batter.
  3. Fold in sifted flour into the batter gently in 4-5 batches until well blended. (i find using a handwhisk instead of spatula to do folding ensures the flour is evenly mixed)
  4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
  5. Add in fresh milk and fold in gently.
  6. Scoop batter into cupcake cases and bake in preheated oven at 180 deg cel for 20-25mins. (temp varies depends on size of cupcake cases used and individual oven).
  7. Alternative, pour the batter into a 8 inch greased and lined cake pan and bake 40-50 mins, or until a skewer inserted in the centre comes out clean. Rest for 5 mins, unmould and invert cake on rack to cool completely.

Monday, November 10, 2008

Thai Red Rubies


Thai Red Ruby served in Chilled Coconut Syrup



Coat diced water chestnut in red food coloring


Coat with tapioca flour


Sieve to remove excess flour


 Cook in boiling water


 drain well and served!



Ingredient
  • 1 cup water
  • 1 cup sugar
  • 1 pack ayam brand coconut milk
  • pandan leaves
  • 16 pcs water chestnut
  • 8 drops red food colouring
  • 1 cup tapioca flour
Method
  1. Dissolve sugar in water by bringing it to boil. Add pandan leaves, continue to boil for about 10 mins.
  2. Add the coconut milk, keep stirring, don’t leave it alone, once it’s boil, lower down the fire and stir for another 10 mins, just to make sure it’s cooked and not easily spoil.
  3. Then remove, wait till room temperature and chill in the fridge.
  4. Peel the skin from the water chestnuts. Dice them into small cubes. Mix the diced water chestnuts with red food colouring. (I've added minimal colouring therefore the cooked chestnut is slightly on the pink side instead of red ruby colour)
  5. Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour. Pour the water chestnuts from the bag into a sieve. Sieve away the excess flour.
  6. Boil water in a saucepan. Pour the water chestnuts into the boiling water and let it cook till you see a 'transparent' coating on the cubes.
  7. Remove and drain the water chestnuts. Cool in a bowl of iced water.
  8. Scoop some water chestnuts into a dessert serving glass and fill it with coconut milk mixture. Add some ice cubes into the bowl and serve immediately.

Beef Stewed wtih Daikon



Ingredient
  • 500gm beef shin (original used brisket)
  • 1 tsp salt
  • 1 1/2 tsp sugar
  • 2 tsp light soya sauce
  • 3 tsp oyster sauce
  • 2 tbsp oil
  • 1 medium size daikon (白萝卜)
  • 1 tsp cayenne (花椒)
  • 3 pc aniseed (八角)
  • 3 slices ginger
  • 800ml -1oooml beef stock (i use knorr beef stock cube)
  • 3 tsp cornstarch mix with 2 tsp water
Method
  1. Slice beef shin into chunks, marinate with salt, sugar, soya sauce and oyster sauce. Skin and cut the daikon into chunks.
  2. Heat up oil in a deep casserole and fried ginger until fragrance. Add beef and stir fry for 2 mins. Add aniseed and cayenne and mix evenly.
  3. Add 400ml beef stock and bring to boil. Lower heat, covered and simmer for 1 hour.
  4. Add in daikon and top up with additional stock (depends on how saucy the dish u prefer) and simmer for another 1 hour.
  5. Add in cornstarch water and add more oyster sauce if necessary, covered and simmer for another 30mins.
  6. Sprinkle with diced spring onion before serving.
served with meehoon soup....

Saturday, November 8, 2008

Grilled Curry Pork Ribs




Ingredient
  • 500gm pork ribs
  • 1/4 onion, minced
  • 2 tbsp curry powder
  • 1 tbsp light soya sauce
  • 1 tbsp chinese wine
  • 1 tbsp sugar
Method
  1. Mix all seasoning into a paste. Rub evenly over the pork ribs and marinate for at least 1 hr or overnight.
  2. Heat up some oil in pan. Pan-fried both sides of the ribs until golden brown, about 3-5mins each side.
  3. Preheated oven to 200 deg cel. Lined foil on baking pan. Place pork ribs on a wire grill and baked for 20mins.

Thursday, November 6, 2008

Happy 2nd Birthday Dear Son...

Today is our dear son 2nd birthday! I have baked a simple kiwi and strawberry layer cake (using the same sponge recipe as mango mousse cake) for him. Only do simple decorating by covering the cake with non-dairy cream and pipe the edge with buttercream and some fondant animals..this time manage to slice the cake into 3 layers but still not able to spread the cream evenly onto the cake :P

The fondant animals looks 'sweaty' cos I assembled the animals onto the cake yesterday night. So it is a 'no no' to place fondant into fridge!...



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