Wednesday, August 23, 2017

Onsen Egg

Inspiration from onsen-tamago

Ingredients
* 4 refridgrated  large eggs

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

sauce
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

method
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

Method

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

ingredients
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 鸑蛋糕。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 !

ingredients 

4 eggs

180g castor sugar

230g hk flour
1/2 cup 7 up

method
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

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

Method
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

method
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

ingredients
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

method
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.

Saturday, May 6, 2017

Chicken Green Curry

Got this new easy make Thai green curry paste from 2017 Thai Festival @ Orchard road thai embassy yesterday. πŸ‘πŸ‘πŸ‘

Ingredients
1 packet green curry paste (brand - kanokwan)
240 ml coconut milk

300 g chicken fillet  (cube)
240 ml water

some kaffir & basil leaves
1 pc de-seed red chilli sliced
1 small eggplant (cube)

Method
1.  Add green curry paste  & coconut milk in a pot over medium heat.  Stir till oil appear on top.

2. add chicken, stir till meat thoroughly cooked

3. Add in water, bring to boil.

4.  Add in kaffir, basil leaves, chilli and lastly eggplant.

4.  Bring to boil

Sunday, April 30, 2017

Chicken Parmigiana

ingredients
300g chicken fillets
40 gm breadcrumb (add more if needed)
50gm gated parmesan cheese
1 egg beaten
pepper salt to taste
dash basil leave
100g pizza plus cheese

Method
1) marinate chicken fillet with pepper salt
2) combine breadcrumb with parmesan cheese.  mix well in a plate.
3) dip chicken in beaten egg.  coat generously with breadcrumb mix.
4) grease the baking tray in airfryer at 180c .  layer the chicken on the tray   for 10 mins and flip side for another 10 mins.  increase the bake time if required.
5) when chicken are golden in colour &  cooked.  put in and spread out the shredded cheese.   Sprinkle some basil. Baked for another 8 mins or till cheese is nicely melt.

Sunday, March 19, 2017

Cereal chicken

500 g chicken fillet cut in cube
stir fry with olive oil & pepper salt and set aside

cereal mix
1 cup nestum cereal
1 tbsp low fat milk powder
1 tbsp sugar
1/4 salt

1) heat wok w 50g butter w 10-15 pcs of curry leaves.

2) pour in the cereal for a quick fry.  ensure fire not too big.

3) lastly in goes the chicken meat & mix them well with the cereal

Tamagoyaki

3 eggs
1 tsp mirin
pinch of salt
1/4 tsp sugar
1/4 tsp soya sauce

mix well
heat mini egg roll wok
spray some oil
pour some egg mix on pan  n start to roll portion by portion from one end to the other.

Saturday, January 21, 2017

Green peas cookies

ingredients
300g plain flour )
1/2 tsp baking powder ) sieve together
100g icing sugar
1/4 tsp bi carbonate soda
1/4 tsp fine salt
75g ground green peas (ready from sun lik)
170ml oil (i used knife brand - peanut add canola oil)

Method
1. Mix flour, baking powder, icing sugar, bi carbonate  soda, salt, green peas powder together

2. Slowly add oil n knead into a dough w a spoon

3. Shape into small balls

4. Preheat oven bake @ 170 c for 20 mins

Sunday, January 15, 2017

Improved Beef Collezione Cheese

300g minced beef marinate w HP sauce, pepper salt

pan fry the beef w olive oil
set aside for later use

- fill the Collezione inside w beef
- arrange on baking dish
- sprinkle w shredded cheese

Sauce
- mix desire amount of cooking cream w fresh milk & (pepper salt if desired)
- add half tbsp corn flour to thicken sauce.  Finally add in more shredded cheese & mix well in sauce pan.
Remove from fire

Pour sauce over the Collezione and bake @ 180c for 10 - 15mins

Fried nian gao

batter - self raising flour mix w water
add some hot oil n mix well.

Dip nian gao into the batter n deep fry in hot oil