Sunday, June 26, 2016

Orange Chiffon Cake

My mum bakes delicious orange chiffon cake.  In the past, she would bake 3 to 4 orange chiffon cakes a week before Chinese New Year without fail.  One for the family and the rest for my aunt and her friends.  One of the reasons she baked for my aunt and her friends because during that era all the shops and eateries would be closed for at least 3 days during Chines New Year period.  That means there would be no food if you did not store them before CNY.  Everyone loves her orange chiffon cake and pandan chiffon cake.  My aunt even sent her helper to learn the secret recipes. 

I asked my mum for her secret recipes.  She dug out her old handwritten recipe book and neatly copied the recipes for me. 

Usually angel cake tin is used when baking chiffon cake as chiffon cake is delicate and would cling on to the centre and side of the tin during baking.  I do not have angel cake tin so I have to use a cake tin with removable bottom. 


Ingredients

Part 1
1)  7 egg yolks
2)  110g sugar
3)  200g flour (top flour....she claimed that top flour is the best for chiffon cake.)
4)  90ml corn oil
5)  150 ml orange juice
6)  1/2 tsp vanilla essence
7)  1/2 tsp baking powder
8)  2 tsp orange cloudy (optional)
9)  1 tsp orange zest

Part 2
1)  9 egg whites
2)  120g sugar
3)  1/2 tsp cream of tartar


*New Addition
I have added a recipe for a 7 inch cake.

Part A

1)  3 egg yolks
2)  40g sugar
3)  60g cake flour or top flour
4)  40ml corn oil
5)  50 ml orange juice
6)  1 tsp orange zest
7)  1/2 tsp baking powder
8)  1/2 tsp orange cloudy (optional)

Part B
1)  3 egg white
2)  1/4 tsp cream of tartar
3)  50g sugar


Method
Part 1
1)  Cream egg york and sugar until pale yellow.

2.  Add corn oil and whisk.


3) Add vanilla essence, orange juice, orange cloudy (optional) and whisk.

4) Sieve flour and baking powder into mixture.  Fold in.


Part 2
1)  Beat egg white until foamy.  Add cream of tartar and continue to beat.
     Add sugar gradually and beat until stiff peak.

Part 1 + Part 2

1)  Fold in egg white in 3 parts.
 
 
2)  Baked in a pre-heat oven for 40 to 50 mins (170 degree Celsius).
     Once cake is baked, invert the baking tin and let the cake cook before cutting.  This will prevent cake from collapsing on its own weight.


 
 
 
Orange Chiffon Cake...so light, so orangey.






Tuesday, June 14, 2016

Salted Egg Chicken


I can't believe I can actually cook this dish!! Salted egg chicken is usually found in either restaurant or Zi Char stall.  I enjoy the savoury taste of salted egg.  The dish looks difficult to prepare but on the contrary, it is not. 

Ingredient

Chicken
1)  300 g chicken ( cut into bite size)
2)  1/2 tsp salt
3)  1/2 tsp sugar
4)  some pepper
5)  1 egg (beaten)
6)  some cornflour / tapioca flour

Salted egg sauce

1)  2 chilli padi (cut)
2)  some curry leaves
3)  4 salted egg yolks
4)  1 tsp minced garlic
5)  1 tsp minced ginger
6)  1 tbsp butter

Method
1)  Marinate chicken with salt, sugar and pepper.  Coat each piece of chicken in beaten egg, followed by flour.  Deep fry until golden brown and set a side.


2.  Steam salted egg yolks for about 10 minutes.  Mashed egg yolks.

3.  Melt butter in a heated pan.  Add cut chilli padi and curry leaves.  Fry till fragrant.  Add mashed egg yolks, garlic and ginger.  Cook until egg yolks turn foamy. 



4.  Add chicken and mix well.




Saturday, June 11, 2016

Stir Fried Glutinous Rice 生炒糯米飯



We like to have glutinous rice for breakfast.  Glutinous rice from some stalls are overly soft and sticky, whereas others are too dry.  I notice some of my friends cook glutinous rice with rice cooker. I would like to share the traditional ways of preparing this dish.  In this recipe, I will stir fried the glutinous rice instead of using rice cooker.  Chinese sausage is one of the main ingredients in this dish.  I have skipped this ingredient as my children do not like Chinese sausages.  Instead, I have added plenty homemade roasted peanuts. 


Ingredients

1.  1 cups glutinous rice
2.  6-8 dried black mushrooms ( Soak and diced )
3.  2 tablespoons of dried shrimps ( Soak and diced )
4.  1 egg (Beaten)
5.   Diced green onion & Ginger 1 1/2 tablespoon each
6.  3 Tbsp deep-fried shallot
7.  1 tsp dark soy sauce (colouring)

Seasoning:
1.  1 Tbsp of Shaoxing cooking wine ( Optional )
2.  1 1/2 Tbsp of light soy sauce
3.  1/2 Tbsp of dark soy sauce
4.  1 1/2 tsp of sugar
5.  1 tsp of sesame oil
6.  Pinch of white pepper

Method

1.  Soak glutinous rice for 2 hours.




2.  Cook egg in a pan.  Once done, cut egg into strips.




3.  Sautee mushroom and dried shrimps until fragrant.



4.  Add sauce and stir well.  Next add ginger and chopped spring onions.  Stir fry for a while and set a side.



5.   Heat up about 3 Tbsp of oil.  Pour glutinous rice and 1/2 cup of water into the pan and stir.  Cover the pan with lid for about 2 minutes.  Repeat this process about 2 to 3 times until rice is cooked.






6.  Once rice is cooked, add all the ingredients prepared in Steps 4 and stir fry until it is well mixed.  Add 1 tsp of dark soy sauce and mix well. 



7.  Turn off the heat and add roasted peanuts.




8.  Sprinkle eggs, deep-fried shallots before serving.





Yi Fu Mee 乾燒伊面

 
 
Yi Fu Mee 乾燒伊面 is often served at the end of a banquet.  This dish requires only 3 basic ingredients and is simple to make.  I have added shredded chicken in this recipe.  You can also add other ingredients such as crab meat, duck meat etc. 
 

 


Ingredients

1.  1 packet Yi Mian 伊面
2.  4 to 5 shiitake mushroom (sliced) or dried mushroom (soaked and sliced)
3.  some Chinese chives (cut into about 1 inch)
4.  Chicken (shredded)
5.  1 tsp dark soy sauce
6.  sesame oil and pepper

Sauce
1.  3 tsp oyster sauce, Lee kum kee
2.. 2 tsp light soy sauce
3.  a pinch of sugar
4.  1/4 tsp salt
6. 100 ml water


Method
1.  Cook noodles in boiling water until soften.  Drain noodles and set a side



2.  Prepare the sauce.

Oyster sauce, light soy sauce, sugar, salt and water

3.  Sautee mushroom and Chinese chives.


4.  Add sauce and simmer for a few minutes.

5.  Add noodles and stir fry until noodles absorb the sauce.  Add dark soy sauce to noodles and mix well.

6.  Serve noodles with shredded chicken.

Soy Sauce Fried Egg Noodles 鼓油皇炒面



From what I know, Hongkongers often have soy sauce fried egg noodles for breakfast.  The most importantly ingredient is the premium soy sauces, hence the name Soy Sauce Fried Egg Noodles. 

Ingredients
1.  1 packet egg noodles
2.  bean sprouts
3.  2 cloves garlic (minced)
4.  2 slices of ginger
5.  some spring onions (chopped)
6.  sesame (optional)

Sauce
1.  2 Tbsp dark soy sauce (2.5 Tbsp if you prefer noodles to be darker)
2.  2 tsp light soy sauce
3.  4 Tbsp water
4.  2 Tbsp sugar
5.  sesame oil

Method
1.  Cook egg noodles in boiling water for 3 minutes.  Rinse noodles in cold water.
 
2.   Sautee ginger and garlic in a pan until fragrant..

3.  Add bean sprouts and stir fry until slightly softened.

4.  Add egg noodles and stir fry in high heat.  Loosen noodles with chopsticks.  Add oil if necessary.

5.  Add sauce to noodles and combine well.

6.  Sprinkle spring onions and sesame before serving.






Black Sesame Paste 芝麻糊


Sesame seeds are very valuable sources of dietary protein with fine quality amino acids that are essential for growth, especially in children. They are rich in vitamins and minerals such as calcium, iron and manganese.
There are two types of sesame seeds – black and white sesame seeds. Both of them contain almost the same composition. The difference is white sesame seed is better for edible purpose but the black version is preferable if used for medicinal purpose.

Black sesame seeds are good at nourishing the liver and kidney and improving hair growth and hair color as black sesame seeds contains sesamin and melanin.  It also helps in weight loss, lowering blood pressure. 

Since black sesame seeds are good for our health, I have learnt to make black sesame paste.  It is a traditional Chinese dessert using black sesame seeds.  Rice or rice flour is used in the traditional way of cooking to thicken the mixture.  I use peanut butter instead.  Peanut butter thicken the mixture and at the same time adds nutty taste to the dessert. 

Ingredients (serves 3 to 4 bowls)

1.  10 tbsp black sesame seeds powder
2.  7 tbsp peanut butter
3.  4 tbsp sugar
4.  3 cups water






Method

1.  Toast black sesame powder in a heated pan for a few minutes until you can smell the fragrant of sesame powder.  (*Note  :  do not add oil)



2.  Transfer black sesame powder into a pot of boiling water.  Add peanut butter and sugar and stir well. 
 
 


3.  Serve black sesame paste hot.




 
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