Wednesday, August 23, 2017

Onsen Egg

Inspiration from onsen-tamago

* 4 refridgrated  large eggs

1000 ml water
200 ml tap water (a bit colder than room temp)

1/4 cup dashi
1 1/2 tbsp soy sauce
3 g katsuobushi (dried bonito flakes)
1 green onion/ scallion (for garnish)
finely shredded seaweed for garnish

* I used ready dashi-based soy sauce

1. add 1000ml water in a small pot, cover & bring it to boil

2. once boiling, remove the pot from the heat.
- takeout the eggs from the fridge
- add 200ml cold tap water and gently submerge the cold eggs into the hot water
- immediately cover and set timer for 17 mins or longer

self made sauce
- combine dashi, mirin and soy sauce in a small sauce pan and bring to boil
- add katsuobushi  (dried bonito flakes) and turn off the heat
- let katsuobushi sink at the bottom of pan
- after 40 sec or so, strain thru the strainer and set the sauce aside for use

cut scallion into thin slices and set aside

once 17 mins have passed,  take the eggs out gently & set aside for 5 mins

Sunday, August 20, 2017

Castella Cheese Cake

Bake tin : 7x7x3 square tin (lined w grease proof paper)

60ml hot veg oil (microwave 40 sec)
90g top flour sieved
90 ml warm milk (microwave 30 sec)
6 egg yolks

8 egg white
80g castor sugar
1/4 tsp salt (or less)

4 slices cheddar cheese


1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump

2. stir in warm milk & egg yolk until smooth

3. In the clean bowl whisk egg whites & salt till floamy

4. add in sugar gradually and beat till soft peaks form

5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.

6. pour half of the batter into the lined baking tin

7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently

8. give a light knock on the tin to release large air bubble

9.  bake at a pre heat oven at 150 c for 50 mins

Bamboo Charcoal Loaf

500g bread flour
35g cake flour
70g castor sugar
1/4 tsp salt
8g instant yeast
320 ml warm milk (30 sec microwave)
2 tsp bamboo Charcoal powder
50 g butter

Method using breadmaker
* all ingredient need goes into the BM.
last will be flour and yeast.
- choose soft bread option.  Loaf baked all done in about 2.5 hrs

Monday, July 31, 2017

Revisit of traditional sponge cake

My very first time having such a beautiful pretty smiley 鸡蛋糕。Felt so rewarding.  homemade traditional sponge cake is really good and nice.  As I can cut down the sweetness compare to those selling and it's fresh !


4 eggs

180g castor sugar

230g hk flour
1/2 cup 7 up

1. use high speed beat eggs till fluffy
2. add in sugar gradually & continue beating till well blend. off power
3. fold in flour in 3 portions
4. add 7 up & use hand mixer to mix well
5. pour the mixture into linen cup to 90-95% full.
6.  be generous sprinkle sugar on top of the batter to form a cross
6.  on the pre heat steamer.  place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups.  ( the batter is enough for 2 round of 8 cuppies)

Monday, July 10, 2017

Pork chop with japanese seasoning

Easy made for dinner

3 pcs pork chop meat
1 box Higasgimaru Agezuni Tonkatsu (seasoning powder for pork) w 3 small individual pack
3 plastic bags

1. place each piece of pork chop into a plastic bag pour in 1 pack of the seasoning.  Give the bag it a good shake.  leaves it aside for 10 mins

2. flatten the meat inside the bag.  ensure the seasoning are spread out.   Let it rest in shape for another 10-15 mins

3. pan fry with some oil or air fry.

Sunday, May 14, 2017

Quick Ready Stir Fried mushroom vermicelli

1 packet Chi Chang brand  stir fried shitake mushroom vermicelli
200ml water

100g Portobello mushroom (sliced)
30g butter

1) I used corning ware.   put water & sauce & vermicelli from the prepacked into the pot.

2) cover and let it cooked till water dry.  Give it a good stir n mix.  add a little if needed.

3) on a separate pan stir fried mushroom w butter

4) lastly add the cooked mushroom to the cooked vermicelli

Wednesday, May 10, 2017

Baked potato slices in cheesy sauce

2 large russet potatoes peeled n sliced

cheesy sauce
20g butter
1.5 tbsp corn flour
250ml milk
50g cheddar cheese or more
pepper salt to taste

1. grease baking tray lay sliced potatoes in layers.  set aside.

2. Melt butter in a pan, add milk, corn flour.  stir well.

3.  Lastly add cheese and pepper salt.

4.  pour cheese sauce over the potatoes.

5.  bake 200c 30 mins or till golden colour.