Hot Beef Borscht

Click here to learn what is Borscht ?
Ingredient

• 300gm beetroot
• 500gm beef shin
• 2 tbsp oil
• 5 cups beef stock (1 cube beef stock cube)
• 1 small cabbage, shredded
• 250gm tomatoes, peeled & chopped
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 potatoes, peeled & chopped
• salt & pepper to taste

Method

1. Dissolve stock cube in 5 cups of hot water.
2. Peel beetroot & cut into 1 cm cubes. Cut beef into small cubes.
3. Heat oil in a large pot, add meat & cook until browned.
4. Add stock, covered & simmer for 40mins.
5. Add beetroot, cabbage, tomatoe, potato, onion & garlic and simmer for another 40mins.
6. Season with salt & pepper. Serve warm.
   

Passionfruit Curd

Quite similar to lemon curd but different in cooking method. This passionfruit curd uses double-boiling cooking method instead of cooking on direct heat. During the cooking process the curd seems to be more diluted than the lemon curd, but after chilling the curd set nicely :)

Ingredient

• 80gm unsalted butter
• 3/4 cup castor sugar
• 4 eggs, lightly beaten
• 1/2 cup passionfruit, pulp (abt 4 fruits)
• 2/3 cup lemon juice, strained
• 2 lemon zests

Method

1. Strain beaten eggs into a stainless steel bowl. Add butter, sugar, pulp & lemon juice.
2. Bring a pot of water to boil. Lower heat. Place the bowl of mixture over the pot. Stir the mixture. It is fine if mixture curdles.
3. Stirring constantly until mixture thickens for about 15mins. It is ready when the curd coats thickly at the back of the wooden spoon and leave a clean trail when finger goes along the spoon.
4. Remove from heat and stir in lemon zests. Transfer to warm & sterilise bottles.
5. Cool & chill in fridge.

Savoury Pancakes

Sometimes my 2 year old boy is tired of eating porridge, so have to prepare something new for his meals :) Found this pancakes recipe which make up of potato, pumpkin & eggs and is simple enough to prepare. My boy still manage to finish almost 2 pancakes after finishing his bottle of milk and comment good :P

Potato & Pumpkin Pancakes

Ingredient

• 250gm potato, cooked
  
• 250gm pumpkin, cooked
  
• 30gm butter
• 2 eggs, lightly beaten
• 1/4 cup plain flour
• 2 tbsp self-raising flour
• 1/4 tsp nutmeg
• 1/4 tsp salt
• pinch of pepper

Method

1. Mashed potato & pumpkin with butter until smooth. Add beaten eggs & mix well.
2. Sift flour, spice & salt into the egg mixtur, stir well to combine.
3. Heat a non-stick pan and melt some butter. Scoop 2 heap of tbsp into the pan & cook 2 min each side until golden brown. Repeat with the remaining batter.
4. Serve warm.

Orange Chiffon

I did not add additional colourings or orange flavourings, the cake still full of orange flavour. The cake is super light & fluffy cos the recipe ask for 7 egg whites! The texture is unlike the other chiffon I made before :) But I overfilled the cake pan and it sink slightly when I removed from the chiffon tin! Therefore did not take side view of the whole cake instead showing the nice bottom only...heeee.

Ingredient

• 4 egg yolks
• 100gm plain flour
• 2 tsp baking powder
• 2 tbsp corn oil
• 90ml fresh orange juice
• 1 orange zest
• 1/2 tsp vanilla essence
• 7 egg whites
  
• 1/2 tsp cream of tartar
  
• 100gm castor sugar
  

Method

1. Blend egg yolks, oil, orange juice, zest, 50gm sugar & vanilla essence together. Sift in flour & baking powder. Blend till smooth.
2. Beat egg whites with cream of tartar on high speed till foamy. Add remaining sugar gradually until stiff & fluffy.
3. Fold in 1/3 of the egg white foam into the egg batter. Mix evenly. Transfer the mixture into the balance egg white foam and fold evenly.
4. Pour the batter into an ungreased 23cm tube pan and bake in preheated oven at 180 deg cel for 40mins.
5. Remove from oven and immediately invert on a cooling rack. Cool completely before removing from pan.
   

Orange Custard Pancakes

As usual to save time, I've make the custard beforehand and store in air-tight container and chill. Next morning I just prepare the pancakes batter and serve with the custard.

Ingredient
Orange Custard

• 1 1/2 cup milk
• 1 egg
• 6 tsp custard powder
• 2 tbsp sugar
• 2 orange zest

Orange Pancakes

• 1/2 cup plain flour
• pinch of salt
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 orange zest
• 1/4 cup orange juice
• 50gm butter, melted

Method

1. Whisk eggs, custard powder, sugar and zests in a bowl. Heat milk until boil. Gradually whisk in hot milk into the egg mixture. Return all the mixture to the pan and stir over medium heat until mixture boils & thickens.
2. Remove from heat. Cover the surface with plastic wrap, cool. (to prevent skin from forming).
3. Sift flour and salt into a medium bowl, make a well in the centre.
   
4. Add eggs, milk, orange zest & juice and whisk until all liquid in incorporated and batter is free of lumps.
5. Add in melted butter and mix evenly. Cover with cling wrap and set aside for 20mins.
6. Lightly grease a heated frying pan with some butter. Ladle in 5-6 tbsp batter, swirl to coat and cook until underside is golden. Turn pancake over, cook the other side. Transfer to a plate. Repeat process with remaining batter.
7. Spoon 3-4 tbsp of custard on each pancakes and fold.
   
8. Serve with extra orange segments & icing sugar.
   

Chrysanthemum & Apple Soup

No meat is added into this soup..should I say is a beverage instead :) no additional sugar is added as figs & dates will contribute the sweetness to this drink.

Ingredient

• 15gm dried chrysanthemum
• 4 apples
• 4 candied dates
• 10 dried figs

Method

1. Rinse all ingredients. Cut apple into quarters.
2. Boil 2.5litres water in a pot. Add all the ingredients except chrysanthemum and simmer for 1.5 hours. Add chrysanthemum and boil for another 10 mins. Serve hot or cold.
   

Papaya Soup wif Fox Nuts

Ingredient

• 900gm papaya
• 40gm fox nuts
• 2 tbsp wolfberries (soaked in water)
• 20gm white fungus
• 250gm lean pork
• salt to taste

Method

1. Soak white fungus in water until soft. Rinse & cut in small pieces. Cut papayas into chunks.
   
2. Rinse fox nuts. Blanch pork with hot water.
3. Boil 3 litres water in a pot. Add all ingredients except wolfberries & salt, bring to boil.
4. Turn down heat & simmer for 2 hours. Add wolfberries & boil for another 8 mins. Add salt to taste.
   

Otah Cheese Melts

Never try the famous Muar otah so bought some from a friend to try out. Really delicious!! hot & spicy with chunks of fish meat :D I layer some cheese over the bread & sandwich with the otah (steam for 8mins) and grill in oven for 5 mins each side.

榨菜牛肉汤

Ingredient

• 100gm Sichuan pickled mustard tuber
  
• 200gm beef
• 2 head garlic, skin intact

Method

1. Wash pickled mustard thoroughly. Slice thinly and soak in a bowl of water for at least 1 hour. Change water in between for at least 2 times.
2. Blanch beef cubes with hot water.
3. Bring 2 litres water to boil. Add all the ingredient and simmer for 2 hours.

Almond Jelly

Note: Gelatin will give a creamy texture jelly whereas agar agar powder will give a crunchy texture :)

Ingredient

• 500ml milk/ soya milk
• 50gm sugar
• 30gm gelatin/ 20gm agar agar powder
• 40gm instant almond powder

Method

1. Mix gelatin with sugar evenly.
2. Bring milk to boil. Lower heat, stir in gelatin mixture and mix till sugar dissolves for about 5 mins. Remove from heat.
3. Stir in almond powder and mix evenly. Sieve mixture into a shallow pan or jelly mould.
4. Chill till set. Serve with milk and longans.
   

玫瑰绿茶蛋

Ingredient

• 10 eggs
• 1/2 cup rose buds
• 1/2 cup green tea
• 5 gm cinnamon stick
• 3 pcs star anise
• 10gm licorice (甘草)
• 15gm salt
• 1/2 tbsp sugar

Method

1. Clean the surface of the eggs with water. Place some water in a pot enough to submerge the eggs, add 1 tsp salt and place the eggs into the pot. Bring to boil and cook for 3 mins. Drain away water and lightly cracked the shells with a spoon.
2. Place the rose buds, green tea, cinnamon, star anise & licorice in a muslin bag. Add 2 litre of water and bring to boil. Simmer the ingredients for 20mins.
   
3. Add eggs, salt & sugar and continue to simmer for another 30mins.
4. Turn off fire. Leave to cool. Bring to boil again. Turn off fire and let the eggs soaked in the liquid for 2 hours to allow the flavours to absorb into the eggs.

西芹白菜牛肉汤

Ingredient

• 300gm celery
• 400gm bok choy
• 200gm beetroot
• 1 can straw mushrooms
• 200gm beef
• 2 slices ginger
• salt to taste
  

Method

1. Cut celery & beetroot in sections.
2. Blanch beef in hot water.
3. Bring 2.5 litre water to boil. Add all the ingredients except salt and bring to boil again. Switch to low heat and simmer for 2 hours. Season with salt.
   

Lemon Curd

So yummy delicious! great on toast..and used as filling for mini tarts and plain sponge cakes :D

Ingredient

• 85gm unsalted butter
• 3/4 cup castor sugar
• 2 egg yolks
• 2 eggs
• 1/2 cup lemon juice
• zests from 2 lemons

Method

1. Cream butter and sugar for 2 min. Add eggs slowly and beat for 1 min.
2. Add lemon juice and mix well. It is fine if mixture curdles.
3. Transfer to a saucepan. Cook on low heat, stirring constantly until mixture thickens for about 10mins. It is ready when the curd coats thickly at the back of the wooden spoon and leave a clean trail when finger goes along the spoon.
4. Remove from heat and stir in lemon zests. 
5. Transfer hot curd into a warm sterilised jar and seal immediately. Leave to cool before storing in fridge. 

Green Tea Chiffon

Ingredient

• 4 egg yolks
• 50gm castor sugar
• 1/2 tsp salt
• 80gm corn oil
• 80gm milk
• 160gm cake flour
• 5gm baking powder
• 3gm green tea powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 60gm castor sugar

Method

1. Beat up egg yolks. Add sugar, salt, corn oil and milk and mix evenly till sugar dissolves.
2. Sift in the dry ingredients and mix till smooth.
3. Beat egg whites with cream of tartar till foamy. Add sugar gradually and beat on high speed till stiff peak form.
4. Fold in 1/3 of egg white foam into egg batter and mix evenly. Pour into remaining egg white foam and fold till evenly combined.
5. Pour batter into a 22cm chiffon pan and baked at preheated oven at 180 deg cel for 35-40mins.
6. Invert on cooling rack and cool completely before removing from pan.
   

Simple Sponge Cake

With the help of my friend, finally manage to video the process of making a simple sponge cake :D so fun editing the video using Window Movie Maker! pardon me for my amateur video editing...

Cool on rack with top side down

Ingredient

• 4 eggs
• 130gm castor sugar
• 1/2 tsp salt
• 110gm cake flour
• 30gm corn flour
• 30gm corn oil
• 30gm milk
• 1 tsp vanilla essence
  

Method

1. Sift cake flour and corn flour together and set aside. Grease and lined a 8inch square tin, set aside.
2. With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
3. Fold in sifted flour into the batter in batches until well blended.
   
4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
5. Add in fresh milk and vanilla essence and fold in gently.
6. Pour the batter into a 8" round pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.

Simple Sponge Cake - Revisited

Oreo & Raisin Cupcakes

Ingredient

• 220gm unsalted butter
• 160gm castor sugar
• 4 eggs
• 230gm self-raising flour,sifted
• 100gm oreo cookies, crushed
• 40gm raisins

Method

1. Combine butter, sugar, eggs and flour in a mixing bowl. Beat until smooth and pale for 2-3 mins.
2. Stir in oreo cookies and raisins. Spoon batter into cup cases. Baked in preheated oven at 180 deg cel for 25-28mins till golden brown.
   

Tomato Chicken Stew

Ingredient

• 1 small chicken
• 1 large onion, sliced thickly
• 1 can whole tomatoes, lightly crushed
• 3 cloves garlic
• 2 dried bay leaves
• 200ml water
• 2 tbsp Worcestershire sauce
• 1/2 tbsp cornstarch

Method

• Cut chicken into bite sizes. Marinate with salt, Worcestershire sauce and cornstarch for at least 30mins.
• Heat up 2 tbsp oil in a pan. Brown chicken pieces in batches. Remove from heat and set aside.
• With remaining oil, add garlic and onion, fry till onion softened. Add crushed tomato, bay leaves, chicken and water, simmer on low heat for 30mins with lid covered. Adjust taste accordingly by adding some salt if desired. Serve hot with rice.

Cream of Tomato Soup

Ingredient

• 600gm tomatoes
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp tomato paste
• 2 cups chicken stock
• salt & pepper to taste
• 100ml cream

Method

1. Mark a small cross in the base of each tomato. Place the tomatoes in boiling water for 1-2mins. Drain away water and remove skin. Chop roughly.
2. Heat oil in a pan. Saute garlic and onion for 5 mins or until onion is soft.
3. Add tomato and tomato paste, simmer for 5mins. Add stock, salt & pepper, simmer for another 10mins. Cool.
4. In a blender, process the soup in batches until mixtuer is smooth. Return soup to the pan and heat up. Add cream and stir to mix on low heat, do not boil. Serve hot.

Banana & Oat Muffins

Recipe adapted from Kevin Chai's Easy Muffin and Cakes

Ingredient

• 80gm butter, melted
• 80gm sugar
• 1/4 tsp salt
• 1 beaten egg
• 3 tbsp soy milk
• 150gm mashed banana
• 1/2 tsp vanilla essence
• 130gm plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 90gm grounded rolled oats

Method

1. Combine butter, sugar, salt, egg, banana and vanilla essence together.
2. Sift flour, baking powder and soda. Stir in rolled oats.
3. Fold in butter mixture into flour mixture until just combined.
4. Spoon batter into cup cases and bake in preheated oven at 180 deg cel for 25 mins.