tag:blogger.com,1999:blog-6409366147582123642024-03-10T10:46:49.256+08:00Peng's KitchenPenghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.comBlogger1731125tag:blogger.com,1999:blog-640936614758212364.post-72561356897134916222018-06-17T17:56:00.001+08:002018-06-17T17:56:26.538+08:00Nasi Kuning & Ayam Masak Merah<div class="separator" style="clear: both; text-align: center;">
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Lovely vibrant dish and so well received by my loved ones. The Malay spicy tomato chicken looks red and feisty but it tasted more tang with hint of spiciness, absolutely kids friendly if you wanna to introduce mild spicy curry dish to your kids.<br />
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Hmmm just want to take this opportunity to thanks all my readers whom take their time to read my blog posts all these years! I will be sharing this last blog post and won't be updating anymore new post in the future as I really need a good rest due to my current health conditions. P.S. To friends and families whom knew my conditions and really concern for me, I did not prepare this dish today ok, this is one of my back logs...hahaha I really rest well and no slogging in the kitchen 🙊🙊🙊😘😘😘 I will still be keeping this blog open so you can visit this blog for inspirations if you need it anytime!<br />
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Nasi Kuning (Indonesian Turmeric Rice)</div>
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Nasi Kuning (Indonesian Turmeric Rice)<br />
<b>Ingredient</b><br />
<ul>
<li>2 cups basmati rice</li>
<li>1.5 cup Ayam brand coconut milk</li>
<li>1.5 cup water</li>
<li>1 tbsp turmeric powder</li>
<li>2 pandan leaves, knotted</li>
<li>1 stalk lemon grass, bruised</li>
<li>2 bay leaves</li>
<li>2 tsp salt</li>
</ul>
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<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Rinse basmati rice several times till water runs clear. Drain well in a colander. Place grains, coconut milk, water and spices into the rice cooker. Select 'white rice' function and cook till rice is done. Remove pandan leaves, lemongrass and bay leaves. Fluff up the rice before serving.</li>
</ol>
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Ayam Masak Merah</div>
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<span style="font-family: "times" , "times new roman" , serif;">Ayam Masak Merah (Malay Spicy Tomato Chicken)</span><br />
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<b><span style="font-family: "times" , "times new roman" , serif;">Ingredient</span></b></div>
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">850gm chicken parts</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1 tsp salt</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1 tsp turmeric powder</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">dash of pepper</span></span></li>
</ul>
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<span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">Spice</span></span></div>
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">3 shallots</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">2 cloves garlic</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">2 red chilli</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">2" cinnamon</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">3 cloves </span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">3 cardamoms</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1 red onion, sliced</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1/2 cup tomato ketchup</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1/2 cup Ayam brand coconut milk</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1/2 cup water</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1/3 tsp salt</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1 tbsp sguar</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , serif;"><span style="caret-color: rgb(51, 51, 51); font-family: "times" , "times new roman" , serif;">1 cup frozen mixed vegetables</span></span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<b><span style="font-family: "times" , "times new roman" , serif;">Method</span></b></div>
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Marinate chicken with salt, turmeric and pepper for at least 30mins.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Mill shallots, ginger, garlic and chilli.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Heat wok and put in 1/2 cup oil. Pan fry chicken pieces until the skin turns golden. Dish up. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Remove some of the oil leaving behind about 2 tbsp oil.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and sauté until the onions looks translucent and wilts.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Put in the rest of the ingredients and chicken into the wok and cook until the gravy reduces and the chicken is cooked through. Dish up and serve.</span></li>
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<span style="color: #ca67a7; font-size: 13.600000381469727px; line-height: normal; text-decoration: none;"><a href="http://wendyinkk.blogspot.sg/2012/08/malay-red-cooked-chicken-ayam-masak.html" style="color: #ca67a7; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: normal; text-decoration: none;">Recipe adapted from Table for 2</a></span></div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-81013041087602239842018-06-11T18:04:00.001+08:002018-06-11T18:04:30.550+08:00Thai Red Curry Coconut Clams<div class="separator" style="clear: both; text-align: justify;">
This dish is 'screaming' sedap! Sweet creamy coconut broth with touch of spiciness from the Thai red curry paste and hint of sourness from the lime juice. Be prepared to dig in a few bowls of steaming hot rice!</div>
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<b>Ingredient</b><br />
<ul>
<li>1 kg clams</li>
<li>12 cherry tomatoes, halved</li>
<li>2 tbsp oil</li>
<li>3 shallots, sliced</li>
<li>3 garlic, minced</li>
<li>1 stalk lemongrass, minced</li>
<li>1 tbsp chopped ginger</li>
<li>4 tbsp Thai red curry paste</li>
<li>250ml chicken stock</li>
<li>250ml Ayam brand coconut milk</li>
<li>1/4 cup lime juice</li>
<li>3 kaffir lime leaves</li>
<li>1 tsp sugar</li>
<li>salt & pepper to taste</li>
<li>handful of chopped coriander</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Submerge the clams in a pot of salt water for 1-2 hours to allow it to purge out any residues. Rinse and drain well.</li>
<li style="text-align: justify;">Heat oil in wok. Add shallots, garlic, lemongrass and ginger, saute till fragrant. Add in curry paste and fry for 1 min.</li>
<li style="text-align: justify;">Add in stock, coconut milk, lime juice and lime leaves. Bring to a simmer. Add sugar, salt & pepper to taste.</li>
<li style="text-align: justify;">Add in clams and mix well. Cover wok and cook over high heat for 5-7 mins or until most of the clams have opened. Stir in chopped coriander and dish up. Serve immediately.</li>
</ol>
</div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-24372468519339327322018-06-10T11:01:00.001+08:002018-06-10T11:01:29.828+08:00Sweet Potato Coconut Huat Kueh<div class="separator" style="clear: both; text-align: justify;">
Soft fluffy steamed Chinese cupcake infused with light coconut milk. I like this lightly infused coconut flavour '发糕' Huat Kueh, something different from the usual ones. Oh yes they all split up beautifully too! </div>
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<b>Ingredient</b></div>
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<ul>
<li>100gm mashed sweet potato</li>
<li>1 egg</li>
<li>50gm Ayam brand coconut oil</li>
<li>250gm Ayam brand trim coconut milk</li>
<li>120gm fine sugar</li>
<li>250gm self-raising flour, sifted</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Steam sweet potato until soft and mash till smooth. Add in egg and coconut oil and mix well.</li>
<li style="text-align: justify;">Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved. Do not let it boil. Pour the coconut mixture into sweet potato mixture and whisk till well combine.</li>
<li style="text-align: justify;">Sift flour over and fold in till a smooth batter is formed.</li>
<li style="text-align: justify;">Ladle the batter into cup cases till full. Place the cup cases into preheated steamer. Cover and steam over high heat for 25 mins. </li>
</ol>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-29255279989332594402018-06-02T15:36:00.000+08:002018-06-03T11:37:34.499+08:00Biscoff Swirl Cupcakes <div class="separator" style="clear: both; text-align: justify;">
Tea time! Wanting to clear the jar of cookie butter, so decided to bake some simple cupcakes. My elder son saw my preparation work and requested to join in the baking. Love this non fussy cupcake which has a very buttery crumbs along with the yummy biscoff swirls. Yummylicious! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHAk3V_haiFo5FCz1ZQO5Y9L5GwD2IcoyTYvSLJRtP_98tLuxyePqZXc_DiwGfGukhKdQ3U4zfSt5hxnatEexxdDd8b8PRWSbHXgduKGcSnhWwfZvf_iaiy1-SNJMJNoFIOA5YOrbTg/s1600/biscoff10-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHAk3V_haiFo5FCz1ZQO5Y9L5GwD2IcoyTYvSLJRtP_98tLuxyePqZXc_DiwGfGukhKdQ3U4zfSt5hxnatEexxdDd8b8PRWSbHXgduKGcSnhWwfZvf_iaiy1-SNJMJNoFIOA5YOrbTg/s640/biscoff10-001.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w-xMLhANV2VD8kv2-3WsXcqW9PvfLiQTn1-DuLPK1GOBw_JKPvID-WQjILg8jYle5Qh_a9_lcxqOlnJHFnv-nWVgoD916BsJW-0Ae7w7g7kvGPV9AAgq7gDEIVcrRxNG0QqFpCcuSg/s1600/biscoff6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w-xMLhANV2VD8kv2-3WsXcqW9PvfLiQTn1-DuLPK1GOBw_JKPvID-WQjILg8jYle5Qh_a9_lcxqOlnJHFnv-nWVgoD916BsJW-0Ae7w7g7kvGPV9AAgq7gDEIVcrRxNG0QqFpCcuSg/s640/biscoff6-001.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGLUPk5yTikNJXKaLV4tKFbKfqFJx7yQOO0BXwXrx-Nsr85d4veUP597yww7Sa6Yhasb68BfBYvPkh3y5TobrmwcYyzuwzCswoFLthfzjKV93vIiQCcPtB4jvtN7edCT-_bhUad-_Kg/s1600/biscoff13-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGLUPk5yTikNJXKaLV4tKFbKfqFJx7yQOO0BXwXrx-Nsr85d4veUP597yww7Sa6Yhasb68BfBYvPkh3y5TobrmwcYyzuwzCswoFLthfzjKV93vIiQCcPtB4jvtN7edCT-_bhUad-_Kg/s640/biscoff13-001.jpg" width="480" /></a></div>
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<b>Ingredient</b></div>
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</div>
<ul>
<li>125gm unsalted butter</li>
<li>120gm fine sugar</li>
<li>3 eggs</li>
<li>1 tsp vanilla extract</li>
<li>200gm cake flour</li>
<li>1/4 tsp salt</li>
<li>2 tsp baking powder</li>
<li>Biscoff spread</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVBCi0SuBGHMXn8CxWWS9CbYcrAcZ12KcNPB101twmv76c-xpNEoe_R7Ke6ADM6pjTpdqBXhB_d42WpEA9iKJ8awFYZjF7hFfQDumsVzDESD14V1AQJRkLq0yPOdghvbWzpc7Ajd_Kg/s1600/2018-06-011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVBCi0SuBGHMXn8CxWWS9CbYcrAcZ12KcNPB101twmv76c-xpNEoe_R7Ke6ADM6pjTpdqBXhB_d42WpEA9iKJ8awFYZjF7hFfQDumsVzDESD14V1AQJRkLq0yPOdghvbWzpc7Ajd_Kg/s640/2018-06-011.jpg" width="640" /></a></div>
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<b>Method</b></div>
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<ol>
<li>Using a electric whisk, cream butter and sugar until creamy and light. Beat in eggs, one at a time, until well combined. Beat in vanilla.</li>
<li>Sift in flour, salt and baking powder. Use a spatula and fold in till a smooth batter is formed.</li>
<li>Scoop some batter into small cup case and fill in a tsp of biscoff spread. Top with more batter until 3/4 full. Drizzle another tsp biscoff spread over. Lightly swirl into the batter using a toothpick.</li>
<li>Bake in preheated oven at 180 deg cel for 20 mins.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh508GIx-J0mT5YDv4l5hhmsav427UutYJyZG8XbuNmvP3aMKZgoKqoH-winNOXWsgblGekbjwJMD9lA3NlhV8BBgRis2__IIlJD6uhaOEf7ItevhV98S4v2PsLGPQD7R1TNLWN0Ji7dw/s1600/biscoff11-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh508GIx-J0mT5YDv4l5hhmsav427UutYJyZG8XbuNmvP3aMKZgoKqoH-winNOXWsgblGekbjwJMD9lA3NlhV8BBgRis2__IIlJD6uhaOEf7ItevhV98S4v2PsLGPQD7R1TNLWN0Ji7dw/s640/biscoff11-001.jpg" width="640" /></a></div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-5292912005017864802018-06-01T13:37:00.001+08:002018-06-01T13:57:27.494+08:00Pineapple Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
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The first time I baked this <a href="http://pengskitchen.blogspot.com/2011/08/pineapple-upside-down-cake.html">pineapple upside down cake was in 2011</a>....hahahaha see how my elder boy grown in this 7 years! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUaKC_NGcdoG-aeW1Ix0HZ8SNuwMAvuMw2hdWSRFRwL-NmzheBiWyTW8MtA5K5VdyGAeZMDPphlSJ5CfEHXHvitwWrF0292_IlX5ymHq1peQtyeQRVzHJBLQQb-872LaDCiK3t1GVew/s1600/2018-06-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUaKC_NGcdoG-aeW1Ix0HZ8SNuwMAvuMw2hdWSRFRwL-NmzheBiWyTW8MtA5K5VdyGAeZMDPphlSJ5CfEHXHvitwWrF0292_IlX5ymHq1peQtyeQRVzHJBLQQb-872LaDCiK3t1GVew/s640/2018-06-01.jpg" width="640" /></a></div>
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Thank you <a href="https://floralgaragesg.com/">Floral Garage Singapore </a>for this beautiful daisy bouquet to match with my sunshine cake! Hop on over their online shop @ <span style="font-family: "times" , "times new roman" , serif;"><a class="x_m_45800488118236355m_1667169010356567852x_m_2185719570314527489OWAAutoLink x_m_45800488118236355m_1667169010356567852OWAAutoLink" href="http://www.floralgaragesg.com/" id="x_m_45800488118236355m_1667169010356567852LPlnk665571" rel="noopener noreferrer" style="color: #1155cc;" target="_blank">www.FloralGarageSG.com</a> to view their affordable range of bouquets and other gifts services if you plan to surprise your loves on any special occasions!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VRsZhLE66APxzlYUslu_NAG5SoUn6BSxb8UcxVRwFEH5FYg_xoAjORK8T3hE7MH4jOk_e1d1THYzXmksWQfaptDm7N53pY2YdvkmFEKMwlNkOXKk_YjqFy5ovNo0jgrZGDnuhDwfCg/s1600/upsidecake4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VRsZhLE66APxzlYUslu_NAG5SoUn6BSxb8UcxVRwFEH5FYg_xoAjORK8T3hE7MH4jOk_e1d1THYzXmksWQfaptDm7N53pY2YdvkmFEKMwlNkOXKk_YjqFy5ovNo0jgrZGDnuhDwfCg/s640/upsidecake4-001.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPno6NkMGtHXtda05Ye7lTl9i_wMKxfPPOJZelQWVNO0gqdcECxIU3xssxjsYGEFw1XMsiFQL-8lnVPZcwLapiXGAp8Co8HtOVTKiu0IWPuik1Vh7ffuIzgfYnc21QQkPXf50CVSUiSQ/s1600/upsidecake6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPno6NkMGtHXtda05Ye7lTl9i_wMKxfPPOJZelQWVNO0gqdcECxIU3xssxjsYGEFw1XMsiFQL-8lnVPZcwLapiXGAp8Co8HtOVTKiu0IWPuik1Vh7ffuIzgfYnc21QQkPXf50CVSUiSQ/s640/upsidecake6-001.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQChGg3FHbtVLpss9zsV_m03ucSKWv3rH2F5jE3Wy_M37QspTd-RM8ygJAf-2wHgWUaX6CNZOl8pdepUMeqH82equB_wP4eUPUL9QqZevYrr_rmfRiMwfc0_ls3cNSDi0fGKQShdnpA/s1600/upsidecake-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQChGg3FHbtVLpss9zsV_m03ucSKWv3rH2F5jE3Wy_M37QspTd-RM8ygJAf-2wHgWUaX6CNZOl8pdepUMeqH82equB_wP4eUPUL9QqZevYrr_rmfRiMwfc0_ls3cNSDi0fGKQShdnpA/s640/upsidecake-001.jpg" width="480" /></a></div>
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<span style="font-size: small;">Ingredients</span></h3>
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<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="caret-color: rgb(51, 51, 51);">2 tbsp sugar</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="caret-color: rgb(51, 51, 51);">4 slices pineapple rings</span></span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">7 pcs glace cherries</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">100gm butter</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">70gm sugar</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">2 eggs</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">100gm cake flour</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">1 tsp baking powder</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">1/4 tsp baking soda</span></li>
<li><span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">45ml pineapple juice</span></li>
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<span style="font-size: small;">Method</span></h3>
<ol style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Grease the base of a 8" cake pan (neither loose-bottomed nor springform). </li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Sprinkle the 2 tablespoons of sugar onto the pan, and then arrange the pineapple slices to make a circular pattern. Fill each pineapple ring with a glace cherry.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Cream butter & sugar until light. Beat in eggs one at a time until combined.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Sieve over flour, baking powder & baking soda till evenly mixed. Stir in pineapple juice. Spread cake batter over pineapple rings. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Bake in preheated oven oven at 160 deg cel for 30-35 minutes. Cool slightly. Loosen the edge with a knife, place a plate on top and flip over to unmould the cake. </li>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-36377023021719390922018-05-29T20:27:00.000+08:002018-05-29T20:54:14.950+08:00Chinese Tofu Salad<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #1d2129;"><span style="background-color: white;">This is healthy wholesome Chinese style salad consisted for beancurd stripes, fresh kelp, carrots, </span>beansprout, black fungus, bean vermicelli, bell pepper and celery. The salad dressing is a typical Chinese blend like dark vinegar, sesame oil, soy sauce, chilli oil etc. I've added tbsp of Borges extra virgin olive oil which blends well into this salad dressing and adding extra nutritional value into this tofu salad. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb32WT4EFRPrVFApzbJG-hIbgLlKHWpwMrjMjbFX5LQ0dHoHAN99WdfBN6iMgGqnYH-jMWkY8m_85P5jfBxeLWjCZBToUbFJFPrTsmBNL53vjS4rp-AH0AojZDl89R53xxNKg3pdRK5Q/s1600/chinesesalad3-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb32WT4EFRPrVFApzbJG-hIbgLlKHWpwMrjMjbFX5LQ0dHoHAN99WdfBN6iMgGqnYH-jMWkY8m_85P5jfBxeLWjCZBToUbFJFPrTsmBNL53vjS4rp-AH0AojZDl89R53xxNKg3pdRK5Q/s640/chinesesalad3-001.jpg" width="640" /></a></div>
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A great tasty tofu salad which can be served as a main dish! I had a huge serving as lunch but I serve it as a light afternoon snack for my kids.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_dgVEErGPxvQfpTuJxcVP8EIVGERenDG61_J5z3e_CitExySV512tfmwxCt7wU3FJmtkTdrmzIFyvPuV65hcobp7rLvRgPZmYIvzUr8c31mrUyX_7Xm7yay9VvDLKYfW_8MMdJXrAQ/s1600/chinesesalad-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="719" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_dgVEErGPxvQfpTuJxcVP8EIVGERenDG61_J5z3e_CitExySV512tfmwxCt7wU3FJmtkTdrmzIFyvPuV65hcobp7rLvRgPZmYIvzUr8c31mrUyX_7Xm7yay9VvDLKYfW_8MMdJXrAQ/s640/chinesesalad-001.jpg" width="492" /></a></div>
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<b>Ingredient</b><br />
<ul>
<li>150gm shredded beancurd sheet 百页豆腐</li>
<li>100gm five spiced beancurd 五香豆干</li>
<li>100gm fresh shredded kelp</li>
<li>100gm beansprouts</li>
<li>50gm softened black fungus</li>
<li>50gm softened bean vermicelli</li>
<li>50gm carrots, shredded</li>
<li>50gm red capsicum, shredded</li>
<li>50gm Chinese celery, shredded</li>
</ul>
<div>
<i>Sauce</i></div>
<div>
<ul>
<li>4 cloves garlic, minced</li>
<li>2 tbsp Borges Extra Virgin Olive Oil</li>
<li>4 tsp sugar</li>
<li>1/2 tsp white pepper</li>
<li>5 tbsp light soy sauce</li>
<li>3 tbsp dark vinegar</li>
<li>1 tbsp chilli oil</li>
<li>2 tsp sesame oil</li>
<li>2 tbsp toasted white sesame seeds</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxz9Lc5dZ0jy_xSPkIIyCAQLQc97SoadWrLCzMyI1MBArjOpQQBFmYmNLAYk95ReiRtXcGjTHmo2THBy457rb213zgHOaIrvADOv0oK10ht6ObowbUMu6SQvq6Nc-DdKRL0x5qwQERQ/s1600/chinesesalad5-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1016" data-original-width="1600" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxz9Lc5dZ0jy_xSPkIIyCAQLQc97SoadWrLCzMyI1MBArjOpQQBFmYmNLAYk95ReiRtXcGjTHmo2THBy457rb213zgHOaIrvADOv0oK10ht6ObowbUMu6SQvq6Nc-DdKRL0x5qwQERQ/s640/chinesesalad5-001.jpg" width="640" /></a></div>
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A very versatile salad dressing which you can adjust the taste as your liking. If you do not like it spicy, just omit the chilli oil. Prefer it to be more tangy or sweet, add more dark vinegar and sugar. But the overall taste still must be well balanced with right amount of sourness, savoury and spiciness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5T0KA2UpVTWFJ1djQMMBg40O1c9cbj8usFjx2zEXBsSQEgSqW_TqCwaBUVgCgy2AYY_AlVlnbWoCFGVKz3WxkVFDJWUEcH7oc84K4iMCMQDhNpkt1b0iSiBK0Ec7_hrIu6BHlNYC0Q/s1600/chinesesalad4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="904" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5T0KA2UpVTWFJ1djQMMBg40O1c9cbj8usFjx2zEXBsSQEgSqW_TqCwaBUVgCgy2AYY_AlVlnbWoCFGVKz3WxkVFDJWUEcH7oc84K4iMCMQDhNpkt1b0iSiBK0Ec7_hrIu6BHlNYC0Q/s640/chinesesalad4-001.jpg" width="640" /></a></div>
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<b>Method</b><br />
<ol>
<li style="text-align: justify;">Rinse fresh kelp thoroughly to remove excess salt. Soak in water for at least 30 mins.</li>
<li style="text-align: justify;">Bring a medium pot of water to boil. Blanch shredded beancurd, five spiced beancurd, beansprout, vermicelli, black fungus and kelp individually. Drain well each item and place them into a large mixing bowl.</li>
<li style="text-align: justify;">Add in carrots, capsicum and Chinese celery into the mixing. </li>
<li style="text-align: justify;">Combine all the sauce ingredient and whisk well. Drizzle the dressing over beancurd mixture. Toss gently and thoroughly to ensure that all vegetables and tofu are well coated with the sauce. Serve chilled or at room temperature. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFSmqeb6zGI_h5YKaMOrWSWJVcKm-4i9f-nUNW4vr622RpWoPprbHQL8MXFUmg5IGd8QxIfRBA1wbV28y2y62OgAjmMrblyIY9r7JbaT1Z62WbYUNKVFkeBq-q_3NbE4EF-MlVrn8Mg/s1600/chinesesalad2-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="999" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFSmqeb6zGI_h5YKaMOrWSWJVcKm-4i9f-nUNW4vr622RpWoPprbHQL8MXFUmg5IGd8QxIfRBA1wbV28y2y62OgAjmMrblyIY9r7JbaT1Z62WbYUNKVFkeBq-q_3NbE4EF-MlVrn8Mg/s640/chinesesalad2-001.jpg" width="640" /></a></div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-49767893111515372642018-05-28T10:43:00.001+08:002018-05-28T10:58:35.536+08:00Chinese Pastries : Wu Kok & Xi'An Stuffed Pancakes<div class="separator" style="clear: both; text-align: justify;">
Chinese Pastries : Wu Kok & Xi'An Stuffed Pancakes. Yay or nay when school holidays started?! 😅😆😂 More time at home means that I need to standby some snack to satisfy their forever hungry tummies. I seldom deep fried food as I dislike smoky and oiliness in the kitchen. I've chosen a healthier cooking oil like Borges Grapeseed oil which is cholesterol free, contains vitamin E and A. It also has a high smoke point of 210-245 deg cel, ideal for sautéing, deep frying and fondues. </div>
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<span style="font-family: "times" , "times new roman" , serif;"><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/borgesrecipes?source=feed_text" style="color: #365899; cursor: pointer; text-align: start; text-decoration: none;"><span class="_5afx" style="direction: ltr; unicode-bidi: isolate;"><span aria-label="hashtag" class="_58cl _5afz" style="unicode-bidi: isolate;">#</span><span class="_58cm">BorgesRecipes</span></span></a><span style="background-color: white; color: #1d2129;"> Want the best from the Mediterranean? We are giving away three sets of Borges Gift Basket worth $60 at </span><a data-ft="{"tn":"-U"}" data-lynx-mode="origin" data-lynx-uri="https://l.facebook.com/l.php?u=http%3A%2F%2Fbit.ly%2F2INmCz4&h=ATMLP-BuXd0J7vYWCGpdxqWxtvCvxZKP0AP6yXQpv7VVZjS-qWMhkl7H5fmSWVbtcppFyTbIFgr1y86t0y2XVifiEMPd7ovgei-KrdepevZ3x8KUROSgYjEAUM2_rqw" href="http://bit.ly/2INmCz4" rel="nofollow" style="color: #365899; cursor: pointer; text-align: start; text-decoration: none;" target="_blank">http://bit.ly/2INmCz4</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41JJepH8aB5OvRBdMzaYOul70j3bgjS6fRlIUScEmoRn_fbfnRoItb5K1B9u6WbI_9AZI5HnDSqESlYNOoBn6YR1V80OqrYgDhZobBJ8af4JWRLoHhlIN03zN0dTbWQ2fDyqRpWcJBg/s1600/wukok6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41JJepH8aB5OvRBdMzaYOul70j3bgjS6fRlIUScEmoRn_fbfnRoItb5K1B9u6WbI_9AZI5HnDSqESlYNOoBn6YR1V80OqrYgDhZobBJ8af4JWRLoHhlIN03zN0dTbWQ2fDyqRpWcJBg/s640/wukok6-001.jpg" width="640" /></a></div>
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Wu Kok 芋角 (Fried Taro Puff)..the honeycomb effect is not so obvious (maybe I should have fried it longer) but I'm relieved that all the puffs did not disintegrate in the pot of oil. Not an easy pastry to make but the result is worthwhile when you bite into this moreish yam puff! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhobbPeCPv8blnSbM9xD8mBXQc6QqD3EaQWj1Tu6WhUWRHVlBTAvW0UvF-jZo-ErliFGSeWWMYtX9wAAdb1gHfON5Gl4S82BvR_jRXZ15Hufom74xf_k2z0sI1XgzwXCcJy6tgzvB9LA/s1600/wukok4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhobbPeCPv8blnSbM9xD8mBXQc6QqD3EaQWj1Tu6WhUWRHVlBTAvW0UvF-jZo-ErliFGSeWWMYtX9wAAdb1gHfON5Gl4S82BvR_jRXZ15Hufom74xf_k2z0sI1XgzwXCcJy6tgzvB9LA/s640/wukok4-001.jpg" width="640" /></a></div>
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<b>Ingredient</b> (8 qty)<br />
<ul>
<li>300gm yam, steamed & mashed</li>
<li>80gm wheat starch</li>
<li>1/2 tsp baking soda</li>
<li>80gm boiling water</li>
<li>40gm butter</li>
<li>1 tsp sugar</li>
<li>1/4 tsp five spice powder</li>
<li>1/2 tsp salt</li>
<li>dash of pepper</li>
<li>1 cup Borges Grapeseed oil</li>
</ul>
<div>
Filling</div>
<div>
<ul>
<li>160gm gm chicken breast meat, diced</li>
<li>50gm mixed vegetables</li>
<li>1 small onion, diced</li>
<li>2 tbsp Borges Grapeseed oil</li>
<li>1 tbsp oyster sauce</li>
<li>1/4 tsp dark soy sauce</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp five spice powder</li>
<li>1 tsp sugar</li>
<li>dash of pepper</li>
<li>1 tbsp corn flour + 3 tbsp water</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkTj60y9Cf3ajKMYBN6jK1axJJM8pI4eCaBVOiLI88PADwJR9YPfIpkhsiuL5lH__65Pe8U6jyMaSUASp_MK4QkNCU1eJ4c3wzNiVBHCcXrexfuIiM4qhDWIaJWyHG5fG6ZdajO_skA/s1600/2018-05-26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkTj60y9Cf3ajKMYBN6jK1axJJM8pI4eCaBVOiLI88PADwJR9YPfIpkhsiuL5lH__65Pe8U6jyMaSUASp_MK4QkNCU1eJ4c3wzNiVBHCcXrexfuIiM4qhDWIaJWyHG5fG6ZdajO_skA/s640/2018-05-26.jpg" width="640" /></a></div>
<br />
<b>Method</b><br />
<ol>
<li style="text-align: justify;">Prepare filling : heat oil in pan and saute onion till soft. Add chicken meat and stir fry till lightly brown. Add in mixed vegetables and seasoning and toss well to mix. Add in corn starch solution to thicken the mixture. Remove from heat and set aside.</li>
<li style="text-align: justify;">Prepare the dough : Steam yam till soft and mash. Place wheat starch and baking soda in a mixing bowl. Pour in boiling water and quickly mix it into a rough dough. Add in hot mashed yam, butter and seasoning. As the mixture is sticky and soft, I used a small spatula to 'knead' it. Set aside till the dough is cool enough to handle.</li>
<li style="text-align: justify;">Divide the yam dough into 8 equal portions, approx. 60gm each. Dust hands with flour generously. Take a portion of yam dough, flatten it and wrap in 2 tbsp of meat fillings. Seal the edge and shape it neatly. Place the pastry on a lined plate. Repeat steps with remaining yam dough.</li>
<li style="text-align: justify;">Heat oil in a small saucepan. Note oil must be real hot before adding in the yam puff! Gently slide 2 yam puffs into the hot oil and deep frying over medium heat till golden brown and honeycomb starts to form on the surface. Remove and drain on kitchen paper. Best serve warm.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgd2JnttOhY3-LETF-futOamUIvwngYlFyb38Td8B4reTqesgyUA8Gx9hI1dDqa9fI-b6Imwzb22EzZkvnOtOwjbZ8tsbl8LdqwNX_WJupZnoJzziiMDgm51hok_HfcsHMg-b7yVsMg/s1600/wukok-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgd2JnttOhY3-LETF-futOamUIvwngYlFyb38Td8B4reTqesgyUA8Gx9hI1dDqa9fI-b6Imwzb22EzZkvnOtOwjbZ8tsbl8LdqwNX_WJupZnoJzziiMDgm51hok_HfcsHMg-b7yVsMg/s640/wukok-001.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoPazQnXYVU-6XoeFvqfUmVD2UFyaEB4UuzxfK15ZgeSpoRDbZGZXtOgbT22_63DbZ8rpZlkKN6HpiPrc2xvKn9RQE0W1GxUqrlojCI_4mHfEw3KLj0iRRsmZoCOaUxJnZcHLNgmDQw/s1600/wukok2-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoPazQnXYVU-6XoeFvqfUmVD2UFyaEB4UuzxfK15ZgeSpoRDbZGZXtOgbT22_63DbZ8rpZlkKN6HpiPrc2xvKn9RQE0W1GxUqrlojCI_4mHfEw3KLj0iRRsmZoCOaUxJnZcHLNgmDQw/s640/wukok2-001.jpg" width="480" /></a></div>
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Xi'An Stuffed Pancakes 西安烧饼 ...A popular street food in Xi'An, one of the oldest cities in China. Doubt I have to chance to travel till so far to try out their authentic delicacies. That doesn't stop me from trying out the recipes at home sweet home hahaha...This Xi'An stuffed pancakes are quite similar to <a href="https://baike.baidu.com/item/%E8%91%B1%E6%B2%B9%E9%A5%BC">葱油饼 Shallot Pancakes</a>. But these are stuffed with sweet cabbage and flavoured minced meat instead of spring onion. This really taste good when its served hot with crisp exterior and moist fillings. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOEIa0kd5sRfabR-oYTmjnwQwKoq8FNa3TvnV5_3-8BSK02ASn3R-We_fZVQ_qtKS0cfg3itvkawU5YhH-3kyt7jS2QzJ3pglT4SOWoqseLeDn_ZHcGCZHN_4QM4fzS3nVkRtODHxzA/s1600/2018-05-262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOEIa0kd5sRfabR-oYTmjnwQwKoq8FNa3TvnV5_3-8BSK02ASn3R-We_fZVQ_qtKS0cfg3itvkawU5YhH-3kyt7jS2QzJ3pglT4SOWoqseLeDn_ZHcGCZHN_4QM4fzS3nVkRtODHxzA/s640/2018-05-262.jpg" width="640" /></a></div>
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<b>Ingredient</b> (8 qty)</div>
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</div>
<ul>
<li>300gm plain flour</li>
<li>2 tsp instant yeast</li>
<li>2 tbsp sugar</li>
<li>150ml water + 1 tbsp water</li>
<li>3 tbsp Borges Grapeseed oil </li>
</ul>
<span style="color: #333333;">Fillings</span><br />
<div>
<ul>
<li>200gm minced pork</li>
<li>3/4 tsp five spice powder</li>
<li>1 tbsp light soy sauce</li>
<li>1 tsp sesame oil</li>
<li>1/2 tsp sugar</li>
<li>1/2 tsp salt</li>
<li>dash of pepper</li>
</ul>
</div>
<div>
<ul>
<li>90gm finely chopped cabbage</li>
<li>1 spring onion, diced</li>
<li>1 clove garlic, minced</li>
<li>1 tsp sesame oil</li>
<li>dash of pepper</li>
<li>1 tbsp sesame seeds</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D7-rXljvhzXgZZHrL-Rhyphenhyphen3kZRtNhoSF6A3CBJ36YufNOMwcofWznrzmQL2KKV_784acXPgSDtPlho-QyoJjtZrPT7EjWH-vWSU0pdvLLw8Djui-Y1AJdSe53jgrMAlyATMODcuA-8w/s1600/2018-05-261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D7-rXljvhzXgZZHrL-Rhyphenhyphen3kZRtNhoSF6A3CBJ36YufNOMwcofWznrzmQL2KKV_784acXPgSDtPlho-QyoJjtZrPT7EjWH-vWSU0pdvLLw8Djui-Y1AJdSe53jgrMAlyATMODcuA-8w/s640/2018-05-261.jpg" width="480" /></a></div>
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<b>Method</b></div>
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</div>
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Combine flour, yeast and sugar into a mixing bowl. Add in water and mix into a rough dough.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Add in grapeseed oil and knead dough for 5 mins till smooth and pliable. Cover and proof for 1 hour until double in bulk. </li>
<li style="text-align: justify;">Prepare the filling. Combine meat and seasoning together and set aside to marinate. Combine cabbage and seasoning and set aside.</li>
<li style="text-align: justify;">Knead the proof dough lightly and divide it into 8 equal portions. On a lightly floured work surface, roll out the dough into a long thin rectangle shape.</li>
<li style="text-align: justify;">Lightly brush the rolled out dough surface with some oil. Spread some marinated meat mixture over. Add ant 2 tbsp cabbage mixture on one end. Roll the dough and seal the edge to form a cylinder. </li>
<li style="text-align: justify;">Stand the rolled dough and press it down flat. Lightly roll out and brush some oil over. Sprinkle some sesame seeds onto the surface and press it in to adhere.</li>
<li style="text-align: justify;">Heat 1/2 cup grapeseed oil in a non-stick pan. Place pancakes, in batches, into heated oil. Fry for 3 minutes on each side, till golden brown on both sides. Drain well on kitchen paper. Best serve hot. </li>
</ol>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-15958505408235394622018-05-23T18:19:00.003+08:002018-05-23T18:19:58.057+08:00Lup Cheong Aglio Olio<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
Revisiting my fusion pasta I made few years ago ... <a href="http://pengskitchen.blogspot.sg/2012/04/linguine-aglio-olio.html">Linguine Aglio Olio</a>! hahaha I've made a few changes to the existing recipe so I changed the dish name too at the same time. </div>
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<span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 16px; font-weight: bold;">Ingredient (2 servings)</span><br />
<ul style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">250gm spaghetti</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">4 tbsp olive oil</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 Chinese preserved sausage, diced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">4 cloves garlic, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">2 tsp dried chilli flakes</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">100gm fresh sliced mushrooms </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">handful of freshly chopped Chinese parsley </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">salt & pepper to taste</li>
</ul>
<div>
<span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="caret-color: rgb(51, 51, 51);"><br /></span></span></div>
<span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 16px; font-weight: bold;">Method</span><br />
<ol style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cook pasta accordingly to package. Reserved 1/2 cup pasta water and drained the rest.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Heat olive oil in a pan. Add Chinese sausage and fry for 1 min until crisp at the edge. Add garlic and dried chilli flakes and fry till garlic is lightly brown.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Add in mushroom and mix well. Drizzle in tbsp of reserved pasta water.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Add in drained pasta into the pan and mix evenly. Add in salt and pepper to taste. More chilli flakes if desired. Add in some pasta water if mixture is too dry. Toss in chopped parsley. Dish up and serve!</li>
</ol>
Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-62300501523507457422018-05-16T16:42:00.000+08:002018-05-16T16:42:38.947+08:00Double-boiled Black Chicken Herbal Soup<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredient</b><br />
<br />
<ul>
<li>1 black chicken, 乌鸡</li>
<li>20gm dang shen,党参</li>
<li>20gm yu zhu,玉竹</li>
<li>5gm huang qi,黄芪</li>
<li>5gm dang gui,当归</li>
<li>5gm gan cao,甘草</li>
<li>2 large red dates,红枣</li>
<li>20gm wolfberries,枸杞子</li>
<li>salt to taste</li>
</ul>
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<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Prepare a large pot of water and bring it to boil. Meanwhile prepare the chicken and herbs.</li>
<li style="text-align: justify;">Cut off the head of the chicken and trim away claws. Rinse thoroughly inside out.</li>
<li style="text-align: justify;">Rinse all the herbs except wolfberries.</li>
<li style="text-align: justify;">Place the chicken into a porcelain pot with cover. Put all the herbs, except red dates and wolfberries, into the pot with the chicken. </li>
<li style="text-align: justify;">Add in 5 cups hot water into the chicken mixture. Cover.</li>
<li style="text-align: justify;">Place a steaming rack into the large pot of boiling water. Carefully place in the porcelain pot. Cover the large pot and double-boil the chicken over medium heat for 3 hours. Top up hot water in the large pot if water reduce.</li>
<li style="text-align: justify;">After 2.5 hours, add in the red dates and wolfberries and continue to cook for another 30 mins.</li>
<li style="text-align: justify;">Add salt to taste and serve hot.</li>
</ol>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-31097567817670008582018-05-11T20:32:00.000+08:002018-05-11T20:32:03.591+08:00Gado Gado Pineapple Peanut Sauce<div style="line-height: 18px; text-align: justify;">
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<div style="color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;"><b>Ingredient</b></span></div>
<div style="color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Peanut Sauce</span></div>
<ul>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">250gm ground peanut </span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">500ml water</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">250gm <a href="http://pengskitchen.blogspot.sg/2016/06/homemade-basic-rempah-spice-paste.html">homemade spice paste</a></span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">1 cup canned pineapple, finely chopped</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">1 tbsp salt, or to taste</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">6 tbsp sugar, or to taste</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">2 tbsp tamarind paste</span></span></li>
</ul>
<div>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">Salad</span></span></div>
<div>
<ul>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">beansprout</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">cabbage</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">long beans</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">carrots</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">potatoes</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">firm beancurd</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">fried prawn crackers</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">cucumber</span></span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);">hard boiled egg</span></span></li>
</ul>
<div>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34);"><b>Method</b></span></span></div>
</div>
<div>
<ol>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Boil ground peanut with water over low heat. Stir frequently for 10 mins until thickens. Set aside.</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Heat homemade rempah in a non stick pan. Add minced pineapple and fry for 5 mins. Add in salt, sugar and tamarind to taste.</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Add in thickened peanut mixture and mix well. Boil over low heat for 5 mins until heated through. </span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Heat a pot of water to boil. Blanch beansprout, cabbage, long beans, carrots and potatoes individually. Set aside on a large serving platter.</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Deep fried beancurd till golden brown. Cool down slightly and cut into cubes.</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">Place appropriate amount of salad ingredients onto serving plate. Drizzle with pineapple peanut sauce and serve immediately.</span></li>
</ol>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-51856553224868990112018-05-07T18:19:00.001+08:002018-05-07T18:27:15.421+08:00Rainbow Hurricane Cake Roll<div class="separator" style="clear: both; text-align: justify;">
After some hiccups, I'm getting it right for this rainbow hurricane cake roll! Though there's lots of air pockets in the cake roll, it still pretty to look at! After baking so much swiss roll, think I'm finally overcome my fear of the rolling up process. ^0^</div>
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<b>Ingredient </b>(10"x10" pan)<br />
<br />
Rainbow Batter<br />
<ul>
<li>3 egg yolks</li>
<li>1 tsp vanilla paste</li>
<li>40gm rice bran oil</li>
<li>45gm fresh milk</li>
<li>55gm cake flour</li>
<li>wilton food colourings </li>
</ul>
<div>
<div>
Blue Batter* (for cocoa layer, omit blue colouring, use cake flour 15gm, cocoa powder 10gm)</div>
<div>
<ul>
<li>1 egg yolk</li>
<li>1/2 tsp vanilla paste</li>
<li>15gm rice bran oil</li>
<li>20gm fresh milk</li>
<li>25gm cake flour</li>
<li>wilton food colouring</li>
</ul>
</div>
</div>
<div>
<ul>
</ul>
<div>
Meringue</div>
<ul>
<li>4 egg whites</li>
<li>60gm fine sugar</li>
<li>1/4 tsp cream of tartar</li>
</ul>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcwYLl_zQ8825s6ya-5PxIBs-QaPYAEoSv3vXoSYxfoFKMQrZR06PGnP6MYNKbZ8bxORQMOgBqjZsbN0Iv0VVWm5DyK6QpgP-DGll1J7MbGna-gdzUnV2UuoOYTQ8PJ85iFV1XsJqDA/s1600/swissroll15-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcwYLl_zQ8825s6ya-5PxIBs-QaPYAEoSv3vXoSYxfoFKMQrZR06PGnP6MYNKbZ8bxORQMOgBqjZsbN0Iv0VVWm5DyK6QpgP-DGll1J7MbGna-gdzUnV2UuoOYTQ8PJ85iFV1XsJqDA/s640/swissroll15-001.jpg" width="640" /></a></div>
<b><br /></b>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed. Divide batter into 3 equal portions. Add in drops of food colourings and mix well. </li>
<li style="text-align: justify;">Repeat steps for blue batter.</li>
<li style="text-align: justify;">In a clean dry bowl, beat egg whites and cream of tartar till foamy. Add in sugar and beat till firm peaked formed. Divide meringue into 4 equal portions, approx 50gm each. Fold each portion into individual tinted egg batter.</li>
<li style="text-align: justify;">Spread the rainbow batter (pink, yellow, green) separately onto lined cake pan. Gently spread the blue batter on top of the rainbow batter. Using your index finger, draw vertical lines from top to bottom from one side of the pan to the other side. Repeat drawing horizontal line from left to right. Tap the pan lightly on work top to remove excess air bubbles.</li>
<li style="text-align: justify;">Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Flip the cake onto a clean paper. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting. Frost and chill for at least one hour before slicing.</li>
</ol>
</div>
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</ol>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-17367707942682104202018-05-01T14:56:00.002+08:002018-05-01T14:56:40.563+08:00Zucchini & Ham Muffins<div class="separator" style="clear: both; text-align: justify;">
I love savoury muffins which can be served as a healthy breakfast or light snack for kids whenever they feeling hungry. It is definitely healthier compare to the usual sweet muffins. But if you are sweet tooth, you may find savoury muffins are not your kind of food. Luckily my kids not complaining and happily chomp down these healthy and hearty zucchini and ham muffins. ^0^</div>
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<br />
<b>Ingredient (12 qty)</b><br />
<br />
<ul>
<li>250gm self rising flour</li>
<li>1/2 tsp baking powder</li>
<li>1 tsp dried oregano (or any of your preference herbs)</li>
<li>100gm grated cheese (I've used mozzarella and emmental)</li>
<li>125gm honey baked ham, diced finely</li>
<li>250gm zucchini, grated and squeezed away excess liquid</li>
<li>190gm buttermilk</li>
<li>2 eggs, lightly beaten</li>
<li>50gm rice bran oil</li>
<li>salt & pepper to taste</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Preheat oven at 200 deg cel. </li>
<li style="text-align: justify;">Sift flour and baking powder into a large mixing bowl. Add in herbs, cheese, ham, zucchini, salt and pepper, mix well using a spatula.</li>
<li style="text-align: justify;">Combine buttermilk, eggs and oil and whisk well to combine.</li>
<li style="text-align: justify;">Pour buttermilk mixture into flour mixture. Fold till just combine. Do not overmix.</li>
<li style="text-align: justify;">Spoon batter into cup cases. Reduce oven temperature to 180 deg cel. Bake the muffins for 20 mins until golden brown or until cook through. Serve warm.</li>
</ol>
</div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-1565583140287947552018-04-27T14:09:00.003+08:002018-04-27T14:09:51.440+08:00Blue Pea Hurricane Cake Roll with Pumpkin Kaya<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTNffLyN_aSWMTPw2fG8Uohg2_XvXSlilI_CrrVhad7MbZIGxVCNVjo8582f1C_wRcv48028YgUcpneJJtSyCG6mqqp-gY2L6KAURN5xby2aNd4sO0OIWEA6ej6pPCaFXgsRuhzFvrw/s1600/swissroll7-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTNffLyN_aSWMTPw2fG8Uohg2_XvXSlilI_CrrVhad7MbZIGxVCNVjo8582f1C_wRcv48028YgUcpneJJtSyCG6mqqp-gY2L6KAURN5xby2aNd4sO0OIWEA6ej6pPCaFXgsRuhzFvrw/s640/swissroll7-001.jpg" width="480" /></a></div>
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After my successful attempt on <a href="http://pengskitchen.blogspot.sg/2018/04/hurricane-cake-roll.html">chocolate hurricane cake roll</a>, I've more confident to bake swiss roll unlike before. ^0^ But I still feel jittering during the drawing process as I afraid that I would mess out the two layers. This time round I'm more adventurous in trying out using natural colouring for the cake and filling. I'm really pleased with the outlook of this hurricane cake roll! </div>
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<br />
<b>Ingredient </b>(9"x9" pan)<br />
<br />
Vanilla Batter<br />
<ul>
<li>2 egg yolks</li>
<li>1/2 tsp vanilla paste</li>
<li>25ml rice bran oil</li>
<li>30ml fresh milk</li>
<li>35gm cake flour</li>
<li>2 egg whites</li>
<li>30gm fine sugar</li>
</ul>
<div>
Blue Pea Batter</div>
<div>
<ul>
<li>1 egg yolk</li>
<li>1/2 tsp vanilla paste</li>
<li>15ml rice bran oil</li>
<li>10ml fresh milk</li>
<li>15ml concentrated blue pea liquid *</li>
<li>25gm cake flour</li>
<li>1 egg white</li>
<li>15gm fine sugar</li>
</ul>
</div>
<div>
<div style="text-align: justify;">
<b>* </b>boil 6g<i>m dried blue pea flower with 100ml water for 1min. Steep till the liquid cool down. Strain the liquid and discard the flower. Balanced blue pea liquid can be used in cooking rice or make into blue pea drink which is also very popular now.</i></div>
<br />
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.</li>
<li style="text-align: justify;">In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the blue pea batter.</li>
<li style="text-align: justify;">Spread vanilla batter onto lined cake pan evenly. Gently spread the bluepea batter on top of the vanilla batter. Using your index finger, draw horizontal lines from left to right from one side of the pan to the other side. Repeat drawing vertical line from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.</li>
<li style="text-align: justify;">Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting. </li>
</ol>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
<b>Pumpkin Kaya</b></div>
<div style="text-align: justify;">
<a href="https://kwgls.wordpress.com/2015/09/22/pumpkin-coconut-jam-aka-pumpkin-kaya-%E9%87%91%E7%93%9C%E5%8A%A0%E6%A4%B0%EF%BC%89/">Recipe ref : kwgls.wordpress.com</a></div>
<div style="text-align: justify;">
<b>Ingredient</b></div>
<div style="text-align: justify;">
<ul>
<li>400gm butternut pumpkin, cubed</li>
<li>100gm condensed milk</li>
<li>200gm coconut milk</li>
<li>5 blades pandan leaves, knotted</li>
<li>pinch of salt</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Steam cubed pumpkin until soft. Place steamed pumpkin, condensed milk and coconut milk into food blender. Blend till smooth.</li>
<li>Pour the mixture onto a non stick pan. Add in salt and pandan leaves. Cook over medium low heat, stirring frequently, for 30 mins until jam thickens.</li>
<li>Cool completely before storing in a sterilised jar.</li>
</ol>
</div>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-42198100011830642382018-04-25T17:39:00.000+08:002018-04-25T17:39:00.514+08:00Jjajangmyeon 자장면 (Korean Blackbean Noodles)<br />
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Korean food again!? hahaha actually I just want to update some of my old pictures in my old blog posts. ^.^ Anyway my kids love this slurpy noodle dish if not I won't be cooking it that often too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXUSMoJj1uhnaJ-GDHR8v0dDqmu6oGiBnIeVyYftMxzLQPmKYaEQ6NO-FitNkMX0pBJ8ceHAzK7jP5uUMtEnFFUIUrIPRXN4pKUukuCrhX_MmEfKhr5IXScZLkWgC93pwH83jjQ1Yhg/s1600/blackbean-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXUSMoJj1uhnaJ-GDHR8v0dDqmu6oGiBnIeVyYftMxzLQPmKYaEQ6NO-FitNkMX0pBJ8ceHAzK7jP5uUMtEnFFUIUrIPRXN4pKUukuCrhX_MmEfKhr5IXScZLkWgC93pwH83jjQ1Yhg/s640/blackbean-001.jpg" width="480" /></a></div>
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<a href="http://www.maangchi.com/recipe/jjajangmyun"><span style="font-family: Times, Times New Roman, serif;">Recipe source : maangchi.com</span></a><br />
<b><span style="font-family: Times, Times New Roman, serif;">Ingredient</span></b><br />
<ul style="background-color: white; color: #333333; line-height: 19px; margin: 11px 38px; padding: 0px;">
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">400gm minced pork, marinated with 1/2 tsp salt & 1 tsp cornflour</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">200gm daikon, cut into cubes</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">150gm zucchini, cut into cubes</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">150gm potato, peeled and cut into cubes</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="background-color: white; font-family: Times, Times New Roman, serif;">1 large onion, diced</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="background-color: white; font-family: Times, Times New Roman, serif;">3 tbsp oil</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">100gm Korean black bean paste</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">500ml water water</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 tbsp tapioca powder mixed with 1/4 cup water & 1 tsp sugar</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon of sesame oil</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">shredded cucumber for garnishing</span></li>
<li style="margin: 0px 0px 4px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">300gm soba </span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #333333; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 19px;"><b>Method</b></span></span></span><br />
<ol><span style="color: #333333; font-family: "georgia" , "times new roman" , serif;"><span style="font-family: Times, Times New Roman, serif; line-height: 19px;">
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Heat 1 tbsp oil in a deep pan. </span><span style="background-color: white; text-align: left;">Add radish and stir fry for 1 minute.</span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Add potato, onion, and zucchini and keep stirring for about 3 minutes.</span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Add in minced pork and fry till colour change.</span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Clear a space in the center of the pan by pushing the ingredients to the edges. </span><span style="background-color: white; text-align: left;">Add 2 tbsp of oil to the center of the pan, then add black bean paste and stir it for 1 minute. Then mix everything in the wok and keep stirring.</span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Add in water and bring to boil. Lower heat and simmer with the lid closed for about 20 minutes until radish and potato are tender. </span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Stir in the starch water gradually and cook till sauce thickens. Remove from heat and stir in sesame oil. </span></li>
<li style="text-align: justify;"><span style="background-color: white; text-align: left;">Cook soba accordingly to package and serve with meat sauce.</span></li>
</span></span></ol>
<ol></ol>
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<span style="color: #333333; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7cVxIaX-kWiHYNO-uxxF4NAGtoeAQAd_lCv5SgzNyMrdIzF5iyCKbAJ_YS76u6wVgkmg18jHovHXEqdLA7VgxcmY_hmdglu-BV-3VXYFe1qAAGu-rhYKlY7wXlnv-_mOTBhxvEKIjA/s1600/blackbean2-001.jpg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7cVxIaX-kWiHYNO-uxxF4NAGtoeAQAd_lCv5SgzNyMrdIzF5iyCKbAJ_YS76u6wVgkmg18jHovHXEqdLA7VgxcmY_hmdglu-BV-3VXYFe1qAAGu-rhYKlY7wXlnv-_mOTBhxvEKIjA/s640/blackbean2-001.jpg" width="480" /></a></span></div>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-60733304966177847512018-04-23T19:26:00.000+08:002018-04-23T19:26:38.487+08:00Korean Japchae (Korean Glass Noodle)<div class="separator" style="clear: both; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k72GgfhzLt6I72TN-XeqImyZotOOfd-BMkLK2hcFi7CTb-Xh2Tu5IP3rHmlVlp8utNgJTOsdFqUnEV8_AUIYnZ0Corqir4zXi4zm2crjc5ZIlb3600s9Fs4xFzMqJ9Ya_rempornUg/s1600/koreannoodle3-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="542" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k72GgfhzLt6I72TN-XeqImyZotOOfd-BMkLK2hcFi7CTb-Xh2Tu5IP3rHmlVlp8utNgJTOsdFqUnEV8_AUIYnZ0Corqir4zXi4zm2crjc5ZIlb3600s9Fs4xFzMqJ9Ya_rempornUg/s640/koreannoodle3-001.jpg" width="360" /></a></div>
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<b>Ingredient</b><br />
<ul>
<li>250gm Korean sweet potato noodles</li>
<li>3 eggs, lightly beaten</li>
<li>250gm onion, thinly sliced</li>
<li>120gm carrots, julienned</li>
<li>250gm spinach, cut into sections</li>
<li>150gm pork, thinly sliced</li>
<li>100gm fresh shiitake mushroom, sliced</li>
<li>5 cloves garlic, minced</li>
<li>1 tbsp sesame oil</li>
<li>Korean light soy sauce toast</li>
<li>toasted white sesame seeds for garnishing</li>
</ul>
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<span style="color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 16px; font-weight: bold;">Method</span><br />
<ol style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Marinate pork slices with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper. Set aside while preparing the rest of the ingredients.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bring a pot of water to boil. Add in dried sweet potato noodle and cook for 8mins. Drain away hot water and plunge noodles in cold water (this will makes the noodles more springy). Set aside.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Heat a little olive oil in pan and fry beaten eggs into omelette. Set aside to cool and slice into think strips. Using the same pan, add 1 tbsp oil. Saute onions with a pinch of salt till softened. Dish up and set aside.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">With the same pan, heat some oil and fry carrot for 2 mins. Remove and set aside. Next fry the pork slices till thoroughly cook through. Set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Fry shiitake mushroom, add in a tbsp of water and 1 tsp soy sauce. Fry till liquid reduce. Remove from pan. Lastly saute spinach till soften for about 1 minute. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add 1 tbsp oil in pan. Add garlic and fry till fragrant. Add in noodles and drizzle in 1 tbsp sesame oil and light soy sauce. Toss well till heated through. Transfer noodle into a large mixing bowl.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Combine shredded omelette, onion, carrots, pork slices, mushroom and spinach with the noodle. Mix well. Drizzle in more light soy sauce to taste. </li>
</ol>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-84333443124343100742018-04-22T11:11:00.001+08:002018-05-25T21:01:56.104+08:00Crispy Vermicelli Pasta with Seafood Egg Gravy<div class="separator" style="clear: both; text-align: justify;">
East meet west fusion noodle dish?! Instead of using the usual fried egg noodle, I replaced it with vermicelli pasta, preboiled and air fried till crispy. It turned out amazing successfully! I must say that its definitely healthier using air frying rather than deep frying of the noodle. </div>
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<div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="caret-color: rgb(29, 33, 41); color: #1d2129;"><b>Ingredient</b></span></span><br />
<ul><span style="font-family: "times" , "times new roman" , serif;">
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">250gm San Remo vermicelli pasta</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">3 cloves garlic, minced</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 tbsp chopped ginger</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">150gm chicken breast, thinly sliced</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 fish cake, thinly sliced</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 medium squid, sliced</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">8 medium prawn</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">100gm choy sum</span></li>
</span></ul>
<span style="font-family: "times" , "times new roman" , serif;">
</span><span style="caret-color: rgb(29, 33, 41); color: #1d2129; font-family: "times" , "times new roman" , serif;">Egg Gravy :</span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"></span><span style="font-family: "times" , "times new roman" , serif;"></span><br />
<ul><span style="font-family: "times" , "times new roman" , serif;">
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">800ml chicken stock</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 tsp sugar</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 tsp pepper</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">1 tbsp fish sauce</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">2 tbsp oyster sauce</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">2 tbsp chinese wine</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">3 tbsp tapioca flour + 5 tbsp water</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">2 eggs, lightly beaten</span></li>
</span></ul>
<span style="font-family: "times" , "times new roman" , serif;">
<br style="caret-color: rgb(29, 33, 41); color: #1d2129;" /><span style="caret-color: rgb(29, 33, 41); color: #1d2129;"><b>Method</b></span></span><br />
<div style="text-align: justify;">
<ol><span style="font-family: "times" , "times new roman" , serif;">
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Marinate chicken meat with 1/2 tsp sesame oil, 1/2 tsp light soy sauce and 1/2 tsp corn flour.</span><span style="caret-color: rgb(29, 33, 41); color: #1d2129;"> </span><span style="caret-color: rgb(29, 33, 41); color: #1d2129;"> </span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Bring a pot of water to boil. Add in 1/2 tbsp salt. Add in vermicelli pasta and cook till al dente. Drain away water and toss the cooked pasta with 1 tbsp olive oil. Leave to cool.</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Divide pasta into 4 equal portions. Spread the pasta into flat round. Air fry at 180 deg cel for 10 mins until golden brown. Set aside.</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Heat for 1 tbsp oil in wok. Pan fry prawn till golden brown on both sides. Remove and set aside. With remaining oil in wok, add squid and fry for 1 min. Remove and set aside.</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Add another 1 tbsp oil into the wok. Add in chicken meat and fry for 1 min. Add in fish cake and toss well. Add in choy sum and cook till vegetable is tender. Remove all the ingredients and set aside.</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Add 1 tbsp oil in wok. Saute garlic and ginger till fragrant. Add in all the sauce ingredients and bring to a boil. Add in chicken meat, vegetable and seafood. Add starch solution gradually and cook till it thickens. Drizzle in beaten egg and cook briefly .</span></li>
<li><span style="caret-color: rgb(29, 33, 41); color: #1d2129;">Turn off heat. Place crispy vermicelli pasta onto serving plate, ladle in egg gravy mixture and serve immediately.</span></li>
</span></ol>
</div>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-39305786669274703932018-04-20T20:43:00.000+08:002018-05-25T21:02:10.344+08:00Sausage Spaghetti Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZVl-3LiZwFRXxVHz4whPS79jAegoVa2w4_KCIGgXDINQi4xnsnAzZ69VIk0OA0kfNUY_Z7RfzaAe9boNevevZ2Ef3pdmuK-SrK2VDD-EDrjw7Pl-p_ctpqxOt39NtdsAJba_Xbczbw/s1600/sanremo6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZVl-3LiZwFRXxVHz4whPS79jAegoVa2w4_KCIGgXDINQi4xnsnAzZ69VIk0OA0kfNUY_Z7RfzaAe9boNevevZ2Ef3pdmuK-SrK2VDD-EDrjw7Pl-p_ctpqxOt39NtdsAJba_Xbczbw/s640/sanremo6-001.jpg" width="480" /></a></div>
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<b>Ingredient</b></div>
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</div>
<ul>
<li>250gm San Remo spaghetti</li>
<li>250gm ricotta cheese</li>
<li>1/2 cup Parmesan cheese</li>
<li>2 eggs, lightly beaten </li>
<li>1 cup sweet corn kernels</li>
<li>1 cup San Remo tomato, onion & garlic pasta sauce</li>
<li>12 cooked quail eggs</li>
<li>250 sausages, sliced</li>
<li>cheddar cheese for garnishing </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXahJ_VTZexsgrM2HCqPhlVLvO6qBOI3TC4yLnV-hOxoxl6efFXspicddnmMe7pGin01_ckqYD0gB-hzIH45kKByPM6SYv9bD6Jx4KcMa7_MRwiVFjp3rmKadiJNhSS_hPBW5J6ArGA/s1600/2018-04-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXahJ_VTZexsgrM2HCqPhlVLvO6qBOI3TC4yLnV-hOxoxl6efFXspicddnmMe7pGin01_ckqYD0gB-hzIH45kKByPM6SYv9bD6Jx4KcMa7_MRwiVFjp3rmKadiJNhSS_hPBW5J6ArGA/s640/2018-04-20.jpg" width="640" /></a></div>
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<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Bring a pot of water to boil. Add salt. Add spaghetti and cook till al dente. Drain away water (reserved 1 cup pasta water) and cool down slightly.</li>
<li style="text-align: justify;">Add ricotta cheese, parmesan cheese and eggs into the cooked spaghetti. Mix well till evenly coated. Add some reserved pasta water if mixture is too thick.</li>
<li style="text-align: justify;">Grease 12 muffin cups. Place cheese coated spaghetti into muffin cups. Make a indention in the centre. Add in some corn kernels. Top with 1 heap tbsp of pasta sauce. Place quail eggs in the middle and arrange sliced sausages around the edge. Sprinkle some cheddar cheese over.</li>
<li style="text-align: justify;">Bake in preheated oven at 180 deg cel for 10 mins until cheese melted.</li>
<li style="text-align: justify;">Cool down the spaghetti cupcakes in muffin cups for 10 mins. Use a knife and run through around the edge of the cups. Unmould onto serving plate. Serve along with more pasta sauce if desired. </li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQ-LDSXzS9AMIdQ8lhwV150OZ6NUIFz02V8v-oiLxwQYVz2X9KJe0XabvHhKQvjzy__yEiHcmwGd2QWbtgaiSRXHOdAb30ByQq6jhDTM189GIUXNtRPMMxmb_arIhjyb6HxveGY0m7w/s1600/sanremo8-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQ-LDSXzS9AMIdQ8lhwV150OZ6NUIFz02V8v-oiLxwQYVz2X9KJe0XabvHhKQvjzy__yEiHcmwGd2QWbtgaiSRXHOdAb30ByQq6jhDTM189GIUXNtRPMMxmb_arIhjyb6HxveGY0m7w/s640/sanremo8-001.jpg" width="480" /></a></div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-5157537617098160522018-04-18T14:46:00.000+08:002018-04-30T19:11:08.074+08:00Hurricane Chocolate Cake Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kM-CoK09aX-K2XxfaA6De_H9SpsObhMlX-W8V_hwfKeUloZKnwUfoomVCkTCZPCX3jtFwYCc_rk_952OU9Um4fZyw8jqmBkIcDDtTlEpEFclhalTVThyphenhyphenJ_XIW9dDXnoZwxkeXXdxDA/s1600/swissroll3-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kM-CoK09aX-K2XxfaA6De_H9SpsObhMlX-W8V_hwfKeUloZKnwUfoomVCkTCZPCX3jtFwYCc_rk_952OU9Um4fZyw8jqmBkIcDDtTlEpEFclhalTVThyphenhyphenJ_XIW9dDXnoZwxkeXXdxDA/s640/swissroll3-001.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Its been ages I've baked a swiss roll. I like to eat swiss roll but do not like to bake it... hahaha I've phobia on rolling up the cake roll. ^0^ But today I managed to bake this beautiful hurricane cake roll after failing once the day before. Very moist and tender cake crumbs with simple vanilla frosting (frosty whip).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oN0ETXSOg8YgkTnrwYx6ezlhzgDdgYU7nULVeFssf7sfO09Hbvjf-G590ZRHxJfnMSHfU_pSIePKUKc48HptgVa2j26f6Qv6XmyPONVr4Yca3I_Y-KCY4jrGEMAamjLyqB_YdhS1CA/s1600/swissroll4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oN0ETXSOg8YgkTnrwYx6ezlhzgDdgYU7nULVeFssf7sfO09Hbvjf-G590ZRHxJfnMSHfU_pSIePKUKc48HptgVa2j26f6Qv6XmyPONVr4Yca3I_Y-KCY4jrGEMAamjLyqB_YdhS1CA/s640/swissroll4-001.jpg" width="480" /></a></div>
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<b>Ingredient </b>(9"x9" pan)<br />
<br />
Vanilla Batter<br />
<ul>
<li>2 egg yolks</li>
<li>1 tsp vanilla paste</li>
<li>25ml rice bran oil</li>
<li>30ml fresh milk</li>
<li>35gm cake flour</li>
<li>2 egg whites</li>
<li>30gm fine sugar</li>
</ul>
<div>
Cocoa Batter</div>
<div>
<ul>
<li>1 egg yolk</li>
<li>1/2 tsp vanilla paste</li>
<li>15ml rice bran oil</li>
<li>20ml fresh milk</li>
<li>15gm cake flour</li>
<li>8gm cocoa powder</li>
<li>1 egg white</li>
<li>15gm fine sugar</li>
</ul>
<div>
<br /></div>
</div>
<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.</li>
<li style="text-align: justify;">In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the cocoa batter.</li>
<li style="text-align: justify;">Spread vanilla batter onto lined cake pan evenly. Gently spread the cocoa batter on top of the vanilla batter. Use your index finger, draw horizontal lines from left to right at one side. Repeat drawing vertically from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.</li>
<li style="text-align: justify;">Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the baking paper at the bottom. Gently roll up like a swiss roll. Leave to cool completely before frosting. </li>
</ol>
<div style="text-align: justify;">
Recipe ref : baking_taitai instagram</div>
</div>
Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-5308107298846663632018-04-11T19:28:00.002+08:002018-04-11T19:28:38.070+08:00Blue Pea Nasi Lemak Set<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Pu76Aq8KWjrzC9sa6hG8NdUiqLsB9o9895G421fEC1MG8wc6oST9_3GoCGXvLvTguflquqdrRcEYGP-XxPxTM9iGFwxxT_cwzabudCdnKXj4WUi7cCXKgRkh-WKv0gDcTBYqxOqNgw/s1600/nasi4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Pu76Aq8KWjrzC9sa6hG8NdUiqLsB9o9895G421fEC1MG8wc6oST9_3GoCGXvLvTguflquqdrRcEYGP-XxPxTM9iGFwxxT_cwzabudCdnKXj4WUi7cCXKgRkh-WKv0gDcTBYqxOqNgw/s640/nasi4-001.jpg" width="494" /></a></div>
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Blue Pea Coconut Milk Rice</div>
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<b>Ingredient</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>400gm long grain rice</li>
<li>200ml coconut milk</li>
<li>200ml water</li>
<li>2 slices ginger, lightly crushed</li>
<li>2 shallots, sliced</li>
<li>1 clove garlic, sliced</li>
<li>1 lemongrass, white section only, lightly crushed</li>
<li>2 pandan leaves, knotted</li>
<li>pinch of salt</li>
<li>2 tbsp concentrated blue pea water</li>
<li><a href="http://pengskitchen.blogspot.sg/2016/06/homemade-basic-rempah-spice-paste.html">Nasi Lemak sambal</a> to serve</li>
</ul>
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<b>Method</b></div>
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</div>
<ol>
<li style="text-align: justify;">Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker. Cook as per your rice cooker instructions.</li>
<li style="text-align: justify;">When the rice is half cooked, drizzle in blue pea water over the rice. Continue to cook till done. Remove pandan leaves, ginger and lemongrass. Fluff up the rice and mix well. Serve with sambal and sides like <a href="http://pengskitchen.blogspot.sg/2018/01/airfried-crispy-spice-chicken-wings.html">air fried crispy chicken wings </a>, fried egg and fried peanuts/anchovies.</li>
</ol>
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<span style="background-color: white; text-align: left;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #1d2129;">Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王, a dish which I've been wanting to try for every long! I'm using my homemade dried shrimp sambal and rempah for the stir frying. Sedap! Trying to retain the purplish tone of the brinjal but not skilful enough. :P</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBG9-mOpRio5Py1g4DiKsTfjFZbVqXyxzP7I8KQLC5RHLS-ZNLWf82mqiBrQ_UOEoxA7MH6j9GWasfo77i97Vg_uyAIqeLd1HC23pVPFzaX9KWJ69IhJ4lmyHJKeN91y4V4FIOu6JOw/s1600/nasi6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBG9-mOpRio5Py1g4DiKsTfjFZbVqXyxzP7I8KQLC5RHLS-ZNLWf82mqiBrQ_UOEoxA7MH6j9GWasfo77i97Vg_uyAIqeLd1HC23pVPFzaX9KWJ69IhJ4lmyHJKeN91y4V4FIOu6JOw/s640/nasi6-001.jpg" width="480" /></a></div>
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<b>Ingredient</b><br />
<div>
<ul>
<li>100gm petai, halved</li>
<li>100gm long beans, cut into sections</li>
<li>100gm brinjal, sliced</li>
<li>100gm winged beans, sliced</li>
<li>5 cloves garlic</li>
<li>100gm <a href="http://pengskitchen.blogspot.sg/2015/05/hae-bee-hiam-nonya-spicy-dried-shrimps.html">homemade dried shrimp sambal</a></li>
<li>2 heap tbsp<a href="http://pengskitchen.blogspot.sg/2016/06/homemade-basic-rempah-spice-paste.html"> homemade sambal rempah</a></li>
<li>100ml tamarind water (dissolve 1 heap tbsp tamarind paste in water)</li>
</ul>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6tnr618H9WBtwj0M5lh-qQNJem4Mrc7H3LzM6S5eGoU8WESlPUFk-rrjPZEhmf9dk0YMpWRuOkt7D8XiSPku8kJJ-gQKJC1uJBU4V3_Xph5JoDdV1SGXfd9RPSqTTzLiOnI6JNx8CQ/s1600/nasi7-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6tnr618H9WBtwj0M5lh-qQNJem4Mrc7H3LzM6S5eGoU8WESlPUFk-rrjPZEhmf9dk0YMpWRuOkt7D8XiSPku8kJJ-gQKJC1uJBU4V3_Xph5JoDdV1SGXfd9RPSqTTzLiOnI6JNx8CQ/s640/nasi7-001.jpg" width="640" /></a></div>
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<b>Method</b></div>
</div>
<div>
<ol>
<li style="text-align: justify;">Heat 1 cup oil in wok. Add in petai, long beans and wing beans. Blanch in oil for 1 min. Remove and drain well. With remaining oil in wok, add in brinjal and quickly toss in oil for a min. Remove and drain well.</li>
<li style="text-align: justify;">Retain 2 tbsp oil in wok. Saute garlic till fragrant. Add in dried shrimp sambal and rempah and fry briefly till fragrant. Stir in tamarind water.</li>
<li style="text-align: justify;">Add in all the vegetables and mix well for another minute until heated through.</li>
</ol>
</div>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-123120349728336682018-04-09T19:25:00.004+08:002018-04-09T20:52:18.313+08:00Red Bean Paste with Lily Bulb and Lotus Seeds<div class="separator" style="clear: both; text-align: justify;">
Do you like soupy red bean soup or the thick creamy version? Today I try the creamy version and I'm very satisfy with the results! I do not have a pressure cooker to speed up the cooking process. Cooking the red beans over stove can easily achieve a creamy texture though it took some time. What the secret to break down the red bean faster? Try adding a porcelain spoon during the cooking process! After simmering for 1 hour, the pot of red bean is leave to rest on stove, covered, for 30mins. After then the mixture is bring to a rolling boil for about 20 mins and the pot of thick creamy red bean paste is ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcTJEd_VIpz7FWa7IMMRcyU5QoYcPYe3dT8wBAsk7sHd7xYD4r9-fxMySlnG_wol5UFD_uv3sjaxi0MHbR9J0-4HCagYodeSA2xw7TYqrtOWC2gZx2o0rsDXcmBglvMc2dxcxkAmuuQ/s1600/redbean4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcTJEd_VIpz7FWa7IMMRcyU5QoYcPYe3dT8wBAsk7sHd7xYD4r9-fxMySlnG_wol5UFD_uv3sjaxi0MHbR9J0-4HCagYodeSA2xw7TYqrtOWC2gZx2o0rsDXcmBglvMc2dxcxkAmuuQ/s640/redbean4-001.jpg" width="480" /></a></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx7wdar7D0G-oQ1mkkSD8kcwnHxXABUuaHenwHd_yjHBehkiCVo0Cqr-4Xq2jRZnE9SKiZjW_ALBMN5ZfLrsw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b>Ingredient</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>200gm red beans</li>
<li>30gm dried lily bulbs</li>
<li>100gm fresh lotus seeds</li>
<li>1 small piece dried tangerine peel</li>
<li>5 blades pandan leaves, knotted</li>
<li>70gm rock sugar, or to taste</li>
<li>2000ml water</li>
</ul>
<div>
<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Rinse red beans and dried lily bulbs. Soak them individually for 1 hour. Drain away water.</li>
<li style="text-align: justify;">Place 2L water in a pot and bring to boil. Add in red beans, together with a porcelain spoon. Bring to boil again. Lower heat and simmer, cover the pot lightly, for 1 hour. Turn off heat and cover the pot. Let it rest for 30 mins.</li>
<li style="text-align: justify;">Turn on heat again. Add in pandan leaves, lily bulbs, fresh lotus seeds. Bring to a rolling boil. <b>Do not turn down heat!</b> Let it boil for 15-25 mins, stirring frequently to prevent the mixture from scorching at the bottom. By this time the red bean will be quite mushy and liquid has thickened. Remove the pandan leaves and porcelain spoon. </li>
<li style="text-align: justify;">Add in rock sugar to taste. Stirring frequently. Add in more water if desired if the mixture is too thick for your likeness. Serve warm.</li>
</ol>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-809151525206532692018-04-06T18:34:00.001+08:002018-04-11T18:29:25.325+08:00Fried Fish Head/Fillet Mee Hoon Soup 炸鱼头/鱼片米粉<div class="separator" style="clear: both; text-align: justify;">
Fridge clearing time! Finally cleared a packet of red grouper head, salmon fish head/bones, grouper in the freezer. More space for new stock hahaha....</div>
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I've prepared fried fish fillet for the kids and the adults will have the fried fish head. Love the sweet milky broth! No salt or milk added, I only added a touch of fish sauce, wine and pepper for the final touch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfeohux3E4HdIuzRBGCJG5PvtxBjmqI2FPvVB8gJPU3DCHlxijdQ9gnQo8W2rxChia6_AAW47PuXgmEa6kEzD1poT7BNR3Mik_bGV-ao9iDkZsoTygMQYTopqysZAwEpcxKe3qT92w/s1600/fishsoup7-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfeohux3E4HdIuzRBGCJG5PvtxBjmqI2FPvVB8gJPU3DCHlxijdQ9gnQo8W2rxChia6_AAW47PuXgmEa6kEzD1poT7BNR3Mik_bGV-ao9iDkZsoTygMQYTopqysZAwEpcxKe3qT92w/s640/fishsoup7-001.jpg" width="480" /></a></div>
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To achieve milky broth, boil the stock on high heat for 10-15 mins, turn down heat to medium low and simmer for another 1 hour to concentrate the broth.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxQHsPk_dS7tzjmdpipcttjZcT-lHLWgXT8jB9UQlppUnpsx-lqQmib93MDXgJ1H_k5JMNkP4vclQb5eg5iIg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b>Ingredient (4 servings)</b><br />
Soup base<br />
<ul>
<li>500gm salmon fish head/bones</li>
<li>1 chicken carcass</li>
<li>2 tbsp anchovies</li>
<li>1 toasted dried sole fish</li>
<li>1 small turnip, slice</li>
<li>3 stalk spring onion</li>
<li>5 cm ginger, sliced</li>
<li>3 pickled plum, mashed</li>
<li>3 pieces salted vegetable</li>
<li>2 tomatoes, cut into wedges</li>
<li>2 liter water</li>
</ul>
<div>
<ul>
<li>500gm red grouper fish head, cut into big chunks (can be replaced with grouper fish fillet)</li>
<li>400gm thick rice vermicelli </li>
<li>salt</li>
<li>pepper</li>
<li>Chinese wine</li>
<li>sesame oil</li>
<li>1 egg, lightly beaten</li>
<li>3 tbsp corn flour</li>
<li>2 tbsp rice flour</li>
</ul>
</div>
Seasoning/Garnishing<br />
<ul>
<li>Chinese wine</li>
<li>fish sauce</li>
<li>pepper</li>
<li>fried shallots</li>
<li>salted vegetables</li>
<li>lettuce</li>
<li>tomatoes</li>
<li>tofu</li>
</ul>
<b>Method</b><br />
<ol>
<li style="text-align: justify;">Marinate red grouper fish head/fish fillet with salt, pepper, wine and sesame oil for 30mins. Coat the fish head/fillet with beaten egg. Dust corn flour and rice flour over and mix well to coat. Heat oil in a deep saucepan. Deep fry fish head/ fillet, in batches, for 3 minutes till golden brown. Drain on kitchen paper and set aside.</li>
<li style="text-align: justify;">Prepare soup base : pan fried salmon fish head/bones till golden brown on all sides. Heat 2 tbsp oil in stock pot. Add spring onion, ginger, anchovies. Fry till fragrant. Fill the pot with hot water and bring to boil. Add in fried salmon bones, chicken carcass, sole fish, pickled plum, salted vegetables and tomatoes. Bring to rolling boil for 10mins. Turn down heat to medium low and simmer for 1 hour to achieve milky fish broth. Strain the broth thoroughly.</li>
<li style="text-align: justify;">To serve : Fill adequate amount of fish broth into a saucepan. Add in seasoning (wine, fish sauce, pepper) to taste. Add in some lettuce, tomato and tofu cube and cook briefly. Place blanched rice vermicelli into a serving bowl. Pour in hot broth. Top with fried fish head/fish fillet and fried shallot. Serve immediately.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0qv7w0v1t-x9-YrE-puuLXyV_2sVuzoaQ36N3u01umBCCmqhKEN2q5SD2veZ8h8jHkplxnnC8NCqrCjaoqyzJK0qFapa6lwBxze-EqlljdZSsFvqGO2Bxofs2DeZmS4FeQnyccE6jg/s1600/fishsoup3-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0qv7w0v1t-x9-YrE-puuLXyV_2sVuzoaQ36N3u01umBCCmqhKEN2q5SD2veZ8h8jHkplxnnC8NCqrCjaoqyzJK0qFapa6lwBxze-EqlljdZSsFvqGO2Bxofs2DeZmS4FeQnyccE6jg/s640/fishsoup3-001.jpg" width="640" /></a></div>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-78194801583738435042018-04-04T10:18:00.001+08:002018-05-25T21:02:48.827+08:00Salmon Quinoa Fried Rice<div class="separator" style="clear: both; text-align: center;">
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Preparing wholesome healthy food need not be boring. Instead of using plain white rice, I substitute it with cooked quinoa (keen-wah) for this fried rice dish! Quinoa contains more protein, fibre and essential minerals but lower in carbohydrates and fats as compare to white rice! With added air fried salmon, scrambled eggs, fresh mushroom, carrots and french beans, its one delicious whole pot dish loaded with nutrients for the whole family. I'm using Tramontina 7" utility knife which effortless help me with all the slicing and dicing of the ingredients. Other than preboiling and chilling the cooked quinoa the day before, this dish can be ready in less than 30mins! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eTLc8e9rtv7Npf7Hk6L6mOFpSfFbJvgJSdV6VfmVYZermlOTnULj81UFj3gRao8KN4kxZCNqwOLnCzJHgDi3HsaQsh6arcSXSg3i3Jpi5Z-MfcxocIYuoapGmSf4puPdIMHX2MPVfw/s1600/quinoa6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eTLc8e9rtv7Npf7Hk6L6mOFpSfFbJvgJSdV6VfmVYZermlOTnULj81UFj3gRao8KN4kxZCNqwOLnCzJHgDi3HsaQsh6arcSXSg3i3Jpi5Z-MfcxocIYuoapGmSf4puPdIMHX2MPVfw/s640/quinoa6-001.jpg" width="640" /></a></div>
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<b>Ingredient </b>(3 servings)<br />
<ul>
<li>1/2 cup uncooked quinoa</li>
<li>200gm salmon</li>
<li>2 eggs</li>
<li>3 cloves chopped garlic</li>
<li>1 small onion, diced</li>
<li>100gm diced carrot</li>
<li>100gm french beans, sliced diagonally </li>
<li>3 fresh shiitake mushroom, diced</li>
<li>1 tsp sesame oil</li>
<li>1 tbsp fish sauce</li>
<li>black pepper to taste</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLnj5SfihhGsG-0DjSanqt8bySqLjemsnqDa_1qYbBWBJCvsODsvZLEONoq5MxcUcfA6WLTnkpSL1rS-H2GIDWqqAq9Wzu45ZgYqRTj8cG55TXuh8oDsSXCrE3m6h46Aj_Dt3TWMU-g/s1600/2018-04-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLnj5SfihhGsG-0DjSanqt8bySqLjemsnqDa_1qYbBWBJCvsODsvZLEONoq5MxcUcfA6WLTnkpSL1rS-H2GIDWqqAq9Wzu45ZgYqRTj8cG55TXuh8oDsSXCrE3m6h46Aj_Dt3TWMU-g/s640/2018-04-03.jpg" width="640" /></a></div>
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<b>Method</b></div>
<div>
<ol>
<li style="text-align: justify;">Place quinoa in a sieve and rinse thoroughly. Fill 2 cups water into a saucepan and add in quinoa. Bring to boil and simmer over medium heat for 10 mins. Cool down and chill overnight. </li>
<li style="text-align: justify;">Season salmon lightly with salt and pepper. Air fry at 200 deg cel for 10 mins. Cool down slightly and cut into chunks.</li>
<li style="text-align: justify;">Heat 1 tbsp olive oil in a non-stick pan. Add in beaten eggs and cook into scramble. Remove and set aside.</li>
<li style="text-align: justify;">Heat another 1 tbsp olive oil in pan. Saute garlic and onion till fragrant. Add in diced carrot, long beans and mushroom, fry for 2 mins. </li>
<li style="text-align: justify;">Add in salmon chunks, scrambled eggs and cooked quinoa. Toss and mix evenly till heated through. Drizzle in seasoning and mix well. Remove from heat and serve immediately.</li>
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More interesting recipes that I've cooked/baked using quinoa :<br />
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http://pengskitchen.blogspot.sg/2016/03/mango-blueberries-quinoa-salad.html<br />
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http://pengskitchen.blogspot.sg/2015/07/quinoa-patties-with-broccoli-mushroom.html<br />
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http://pengskitchen.blogspot.sg/2014/11/blueberry-lemon-quinoa-muffins.html<br />
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http://pengskitchen.blogspot.sg/2014/11/japanese-quinoa-salad.html<br />
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http://pengskitchen.blogspot.sg/2014/11/pumpkin-oat-quinoa-granola.html<br />
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http://pengskitchen.blogspot.sg/2014/06/quinoa-stuffed-pumpkin.html<br />
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http://pengskitchen.blogspot.sg/2012/09/quinoa-cranberry-muffins.html<br />
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http://pengskitchen.blogspot.sg/2012/07/herby-apricot-quinoa.html<br />
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http://pengskitchen.blogspot.sg/2012/02/mediterranean-baked-fish-quinoa-salad.html<br />
<br />
http://pengskitchen.blogspot.sg/2010/04/nutritious-porridge.html<br />
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-39263424901783356212018-04-03T20:47:00.002+08:002018-04-03T20:47:56.116+08:00Airfry Korean Gochujang Chicken Wings<div class="separator" style="clear: both; text-align: justify;">
Another quick and easy grilled chicken wings using air fryer. I really love my air fryer hahahah! Initially I thought the marinade may be too spicy for my kids, but it turned out just fine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokhXtL6HTw4mIZ8Ki_2pYOa9eyZVGpPO2VnFHNcHxZ-JQd9g0WS2B_7gbUw8ZdqEDNNm-qimVrGs2X1nyyC7Qh_-VS9OIbf1kpeeuOVB6fpkL6gSYNsxcwZHHpPLxptqm02n_HxS7sw/s1600/airfry51-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokhXtL6HTw4mIZ8Ki_2pYOa9eyZVGpPO2VnFHNcHxZ-JQd9g0WS2B_7gbUw8ZdqEDNNm-qimVrGs2X1nyyC7Qh_-VS9OIbf1kpeeuOVB6fpkL6gSYNsxcwZHHpPLxptqm02n_HxS7sw/s640/airfry51-001.jpg" width="480" /></a></div>
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<b>Ingredient</b></div>
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<ul>
<li>1 kg chicken wings</li>
<li>1 tbsp minced garlic</li>
<li>1 tbsp minced onion</li>
<li>1 tbsp minced ginger</li>
<li>2 tbsp Korean gochujang</li>
<li>2 tbsp honey</li>
<li>2 tbsp light soy sauce</li>
<li>1 tbsp sesame oil</li>
<li>1 tsp salt</li>
</ul>
<b>Method</b><br />
<ol>
<li style="text-align: justify;">Combine all seasoning and mix well. Place chicken wings in a large mixing bowl. Add in marination and toss evenly to mix well. Cover and allow to marinate overnight in fridge.</li>
<li style="text-align: justify;">Next day, bring the chicken wings to room temperature. Preheat air fryer at 180deg cel for 5 mins. Place chicken wings, in batches, onto lined baking pan. Airfry for 20 mins, turning once, till golden brown.</li>
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<br />Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-52277982839332977982018-04-02T16:57:00.000+08:002018-04-02T20:42:37.052+08:00Pumpkin & Sweet Potato Ondeh Ondeh<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredient (</b><i>approx. 20pcs each of pumpkin and sweet potato ondeh ondeh)</i><br />
<ul>
<li>250gm fresh grated coconut</li>
<li>2 pandan leaves, cut into sections</li>
<li>1/2 tsp of salt</li>
<li>250gm gula melaka, finely chopped</li>
<li>150gm glutinous rice flour</li>
<li>1 tbsp wheat starch</li>
<li>100gm mashed sweet potato/ pumpkin </li>
<li>1/2 tbsp oil</li>
<li>120ml warm water (reduced liquid to 60ml if using mashed pumpkin)</li>
</ul>
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<b>Method</b><br />
<ol>
<li style="text-align: justify;">Toss grated coconut with salt and place into a plate with pandan leaves. Steam for 15 mins. Cool down. Finely chop palm sugar and set aside. </li>
<li style="text-align: justify;">Steam sweet potatoes and pumpkin for 20 mins or until soft. Mash till smooth.</li>
<li style="text-align: justify;">Sift flour and add into mashed sweet potato / pumpkin. Add in oil and water and knead till a soft dough is soft and pliable. Cover with damp cloth and rest for 30mins.</li>
<li style="text-align: justify;">Divide dough into small pieces, about 17gm. Flatten each dough and wrap in 1/2 tsp chopped gula melaka. Seal the edge tightly. </li>
<li style="text-align: justify;">Bring a pot of water to a boil. Lower heat and gently drop in glutinous rice balls one by one. Stir gently to prevent the balls from sticking to the bottom of the pot. Cook over low heat till balls float to the surface.</li>
<li style="text-align: justify;">Drain the cooked rice balls and roll them over the plate of steamed grated coconut. Serve.</li>
</ol>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0tag:blogger.com,1999:blog-640936614758212364.post-40141807365096647202018-03-29T19:44:00.000+08:002018-03-29T19:58:37.144+08:00Cooking with Thermal Cooker<div class="separator" style="clear: both; text-align: justify;">
Actually I own this thermal cooker for quite some time and its really under utilised! Today I have tried preparing a braised soy chicken and steamed rice together in the thermal cooker. I must say that I'm really impressed with the outcome of both dishes! The braised soy chicken only requires 15 mins of stove time whereas the rice 2 mins. Follow then both inner pots are transferred to the thermal cooker to finish the cooking process. I prepared the dishes at 12 noon and only open the pot at around 5pm. The rice is perfectly cooked and chicken meat is fall of bone! </div>
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Braised Soy Chicken</div>
<b>Ingredient (4 servings)</b><br />
<ul>
<li>4 whole chicken leg</li>
<li>400gm firm beancurd, each block cut into 8 pieces</li>
<li>4 hardboiled eggs</li>
<li>1 bulb garlic, lightly smashed</li>
<li>5 slices ginger</li>
<li>4 stalk spring onion, cut into sections</li>
<li>2 star anise</li>
</ul>
<div>
Braising sauce :</div>
<div>
<ul>
<li>100ml low sodium light soy sauce</li>
<li>2 tbsp dark soy sauce</li>
<li>2.5 cups water</li>
<li>2 tbsp Chinese wine</li>
<li>20gm rock sugar, or to taste</li>
<li>1/2 tsp pepper</li>
</ul>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxorYpoPidZ3ybeB1Ir4hD_u7MVlxBlqBVTcSmjDp-PWkRvSDqWgvyhMKhaeUggQqznhpL497MZZ8HwnO8s_w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b>Method</b></div>
<div>
<ol>
<li>Blanch chicken leg in boiling water for 1 minute. Drain away water.</li>
<li style="text-align: justify;">Heat inner thermal pot over stove. Add in 2 tbsp oil. Add garlic, ginger, spring onion and star anise and fry until fragrant.</li>
<li style="text-align: justify;">Add light and dark soy sauce. Mixture will sizzle. Add water, sugar, wine and pepper. Bring to boil. Do a taste test and add more soy sauce or sugar if desired. </li>
<li style="text-align: justify;">Place the blanched chicken leg, beancurd and hardboiled eggs into the braising liquid. Bring to boil again. Cover the pot slightly and simmer over medium heat for 15 mins. Turn off heat and cover the pot. Place the inner pot into the thermal cooker and close the lid. Let the residual heat continue to cook till the meat is tender for about 1 hour. </li>
</ol>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwLwcN1sx_bz-hfswv-MpliQkV9MrOegE1WMi6beCqT3Ohbksnm_HqRAb67_FOJPUIVOmvBDoQLwIf7iI6zGg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
To cook rice in thermal cooker : wash and rinse 2 cups of uncooked rice. Add water and grains into the small inner thermal pot. Bring to boil and stir the mixture well to prevent the grains sticking at the bottom of the pot. Cook over medium for 2 minutes without stirring. Transfer the inner pot into thermal cooker, cover lid and allow to sit for 30 mins. <i>I've prepared and placed both dishes into thermal cooker at the same time and open the lid after 5 hours and it still stays hot enough to serve right at once! </i></div>
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Penghttp://www.blogger.com/profile/08900632173458021061noreply@blogger.com0