Sunday, September 17, 2017

Castella Cake 原味鸡蛋糕


I really enjoy castella cake.  It is very popular in Singapore now.  There is usually a queue at any bakeries selling it.  I like this cake because there is no cream of tartar or baking powder added to it and the texture is also moist and fluffy.





Ingredients

Part A
1.  6 egg yolks
2.  75 g oil
3.  60 g milk
4.  90 g cake flour

Part B
1.  6 egg white
2.  1g salt (that is approximately slightly less than 1/4 tsp)
3.  80 g sugar

Method
1.  Heat oil in a microwave for 2 mins
2.  Add sifted cake flour into oil


Mix flour with oil



3.  Add egg yolks and milk and mix well, then set aside.

Add egg yolks and milk



Part B
1.  Add salt to egg white and beat until foamy.
2.  Add sugar gradually and beat until stiff peak.


stiff peak

Part A + Part B
1.  Mix 1/3 of part B (Egg white) into Part A and mix well



Mix 1/3 egg white to batter
2.  Mix the rest of Part B to Part A.

Mix the rest of Part B to Part A
3.  Pour batter into baking pan (8 inch square pan)
4.  Preheat oven 150 degree Celsius.  Bake for on the lowest shelf using waterbath method for 60 mins or when a toothpick is insert into the center of the cake and it comes out clean with nothing sticking, the cake is done.   (my oven seems to be very hot, so I turn my temp down to 130 degree Celsius)
If the top of the cake is slightly brown, cover it with a piece of baking paper to prevent it from getting burnt.
















Friday, September 8, 2017

Japanese Seaweed Chicken

Japanese Seaweed Chicken can be done within 15 mins.  It is sweet and savoury at the same time.







Ingredients
1.  100g chicken fillet
2.  some seaweed

Sauce
1.  2 tsp soy sauce
2.  2 tsp mirin
3.  2 tsp sugar

Method
1.  Cut chicken fillet.  Make sure it is almost the same size as seaweed so that it is easier to wrap.
2.  Wrap fillet with seaweed.


3.  Pan fry fillet until cook.


4.  Pour sauce over chicken.  Coat every chicken fillet with sauce and cook until sauce is absorb by fillet.




Cute Bento Boxes


My new hobby is creating cute bento boxes.  Creating bento boxes help me de-stress.  I am able to let my creative juice flow and come up with some cute or crazy ideas.  Some of the bento boxes were so cute...too cute to be eaten.  I wanted to give my gals a surprise by making different cute bento boxes for them.

Here are 4 of my creations.

Bees in the garden
Knock Knock Kitty
What's inside  :  Rice, Tamagoyaki, String Beans with carrots and Seaweed chicken


What's Up Bunny

What's inside  :  Rice, Sugar Snap Pea with Mushroom, Burger, Potato croquettes


Hello Polar

Hello Teddy

What's inside  :  Rice, Broccoli with Carrots, Tamagoyaki, Baked Pork Cutlet
Just Bento

What's inside : Pork belly with spring onion, cauliflower, Thai style tau kua (firm dou fu)

Thursday, September 7, 2017

Chili...Mr Baek's receipe


Mr Baek did it again!  I tried this chili recipe after watching Home Cook Rescue 3.  The pot of chili I made using this recipe was great.  Unlike the usual chili recipe, this recipe does not require beans or a lot of spices.  Yet, it was flavourful and we just can't stop eating it.
The second time I tried this recipe, I used pasta sauce instead of ketchup as I ran out of it.  It was equally good, if not better.


Ingredients
1)  2 cups onions (that is about 1 big onions, chopped)
2)  1 cup mince beef (about 200g)
3)  2 tbsp. chili powder
4)  1 tbsp. sugar
5)  2 tbsp. mince garlic
6)  1 tbsp. ketchup  (can replace with pasta sauce too)
7)  2 tbsp.worcestershire  sauce or soy sauce
8)  1/3 tbsp. butter
9)  1 tsp cumin powder

Method

1.  Cook butter, beef, chopped onions, mince garlic over medium heat.



2.  When onions turn transparent, add ketchup, chili powder and worcestershire sauce and stir well.


3.  Add 1 cup of water and stir occasionally.

4.  Finally add cumin.  Reduce heat to low and simmer until desire thickness. 














Sunday, August 20, 2017

Chocolate Castella Cake 古早巧克力鸡蛋糕


Castella cake is very popular currently.  There is always a long queue in the first ever Taiwanese Castella Cake Bakery at Tampines.  I was also introduced to a Japanese bakery, Oiishi Pan, at Toa Payoh.  When I went to get the cake at 11 am last week, the employee said that the cake will only be ready after 1 pm and suggested I placed an order as the cakes were usually sold out very fast.  I placed an order and did not regret as the cake melted in my mouth.

I did not want to queue for  another castella cake and decided to bake one myself.  After searching for the recipe, I was surprise  that the ingredients were all nature and wholesome.  In addition, sugar level is low.

I have tried the original favour and now I am sharing the chocolate flavor.  The cake texture was light and moist and it had became my family new favourite cake.



Ingredients (adapted from Steph's World)
8 inch square baking tin

Part A

1.  50g vegetable oil
2.  65g cake flour
3.  25 g cocoa powder
4.  90 g  milk
5.  5 egg yolks

Part B

1.  5 egg whites
2.  70g sugar

Part C
1.  Some chocolate chips

Method
Part A
1.  Heat vegetable oil
2.  Sift cake flour and cocoa powder.  Pour vegetable oil and mix well until no crumb.
3.  Pour milk into batter first, then add egg yolks and mix well.
Pour in milk
Add egg yolks

Part B
1.  Beat egg whites and gradually add sugar
2.  Beat until stiff peak
3.  Fold in 1/3 of Part B to Part A.

Fold 1/3 Part B to Part A
4.  Fold in the rest of Part B to Part A.
5.  Pour 1/2 of the batter into baking tin.  Sprinkle some chocolate chips.
6.  Pour the rest of the batter. Lightly coat some chocolate chips with flour and sprinkle them onto the batter.
7.  Bake in a water bath for about 40 mins (this is based on my oven.  The original recipe suggested 60 mins).  I prefer to place my baking tin on the lower shelf so that the top will not burn.


Sprinkle chocolate chips onto of batter







Soft and moist cake






Wednesday, August 9, 2017

Pan fry Garlic Prawns


Prawns with garlic is surprising tasty although it only requires three ingredients.



Ingredients

1.  12 prawns
2.  3 garlic (slice thinly)
3.  3 to 4 dried chillies (cut into small sections)
4.  pepper
5.  1 tbsp. cooking wine


Method

1)  Shell and de-vine prawns ( leave the last segment attached)
2)  Marinade prawns with some pepper
3)  Heat pan with olive oil and sautee garlic until fragrant
4)  Add dried chillies and fry until fragrant.
5)  Add prawns and fry until prawns are cooked.
6)  Finally, add 1 tbsp. wine and cover lid for a while.




Saturday, July 15, 2017

Spicy Korean Style Chicken


What else can we do with soda besides drinking it.  I shared a recipe on Coke Chicken Wings previously.  Now it is time to share a recipe using 7-up (or you can use Sprite too).  The cooking method is somewhat similar to braising in this recipe.  Some people might feel that chicken will be tough if it is cooked again after pan frying.  Do not worry about it as 7-up will tenderize chicken.


Ingredients

1.  200g chicken (cut into bite-size)
Alternatively, you can use chicken wings too.  But remember to separate the drumette and wingette .
2.  Some spring onions
3.  Some sesame seeds (toasted)

Sauce
1.  200ml 7-up
2.  1 tbsp. gochujiang
3.  1 tbsp. light soy sauce
4.  some sesame oil
5.  1 tbsp. minced garlic



Mix all the ingredients for sauce in a bowl



Method

1.  Pan fry chicken pieces until brown.





2.  Pour in sauce and chopped spring onions and cover the pot. Allow it to cook for about 5 mins or until sauce evaporates.




3.  Before serving, sprinkle sesame seeds and chopped spring onions.





Sunday, June 18, 2017

Chicken with Pumpkin Sauce


The method I used to cook chicken with pumpkin sauce is similar to how I cook salted egg chicken.  I prefer using pumpkin as it is healthier than salted egg.  The recipe I share here is actually from the variety show '4 Chefs' (四大名厨).  I have replaced chili padi with dried chili as I did not have chili padi that day.  I also added some curry leaves.


Ingredients

Chicken
1)  150g chicken (cut into bite size)
2)  1/2 tsp salt
3)  1/2 tsp sugar
4)  1 tsp sesame oil
5)  some pepper
6)  1 egg
7)  6 tbsp. cornstarch


Pumpkin Sauce
1)  100g pumpkin
2)  2 tbsp. butter
3)  6 tbsp. evaporated milk
4)  2 to 3 chili padi (cut)
5)  1/2 tsp salt
6)  1/2 tsp sugar
7)  2 tbsp. water
8)  1 tsp minced garlic
9)  some curry leaves  (optional)

Method

Chicken
1)  Marinade chicken with salt, sugar, sesame oil, pepper and egg for 30 mins.
2)  Coat chicken with cornstarch and deep fried until golden brown and set aside.

Pumpkin Sauce

1)  Slice pumpkin and steam for about 15 mins or until soft.  Mash pumpkin (I use a fork to mash pumpkin).
2)  Fry minced garlic until fragrant.
3)  Add mashed pumpkin, butter, evaporated milk, salt, sugar, water.  Stir fry all these ingredients until they are incorporated.   
4)  Add chili padi and curry leaves and stir fry.


Pumpkin Sauce

5)  Add chicken and stir fry until chicken pieces are coated with pumpkin sauce.








Wednesday, May 3, 2017

Pan Fry Pork Chop and Baked Potatoes with Herbs


Usually I would coat pork chop with bread crumbs and deep fry it.  This time, I did not want to use too much oil so I pan fry pork chop instead.  I topped with baked potatoes as I had some potatoes left and wanted to finished them.  Potatoes wedges will be soft inside and crunchy outside when wedges are steamed before baking them. 

Ingredients

Pork Chop

1)  300g pork chop (about 4 pieces)
2)  1/4 tsp salt
3)  1 tsp sugar
4)  1 tbsp cornstarch
5)  1/2 tsp dark soya sauce
6)  1/4 tsp baking soda
7)  1 tbsp. water
8)  1 tbsp. oil
9)  1 tbsp. Shaoxing wine


Baked Potatoes

1)  2 large potatoes
2)  1 tsp mixed herbs
3)  2 tsp salt (1 tsp salt for steaming, 1 tsp for baking)
4)  1 tsp black pepper
5)  1 tbsp. olive oil


Method

Pork Chop

1) Wash pork chop and pat dry.  Use meat hammer to tenderize meat.
2)  Marinade pork chop with all the ingredients for 20 minutes.
3)  Pan fry pork chop

Baked Potatoes with Herbs

1)  Peel and cut potatoes into wedges.
2)  Sprinkle 1 tsp salt on wedges and steam potatoes until soft. 
3)  Transfer potatoes to a baking tray.  Add olive oil and sprinkle mixed herbs, salt and pepper and mix it well.
4)  Baked for about 20 to 30 mins ( 160 degree Celsius)




Sunday, April 30, 2017

Claypot Cabbage Wrapped Mince Meat 砂煲高丽菜狮子头


This dish is ready delicious.  Wrapping mince meat with cabbage brings out the sweetness of cabbage.  Scallops add extra flavour to the stock and brings the dish to another level. 

Ingredients

1)  Cabbage leaves
2)  1 potato (boil and coarsely mashed, leaving some chunks)
3)  300g mince pork
4)  1 1/2 tbsp. soy sauce
5)  pepper
6)  1 tsp mince ginger
7)  fried shallot
8)  4 to 5 dried scallops
9)  1 bowl stock
10)  1/2 tsp salt
11)  1 tsp soy sauce



*Cabbage leaves
How to remove leaves the whole cabbage without breaking it.
1)  Remove core of cabbage
2)  Pour hot water into the centre of the cabbage.  Leaves can be removed easily.


Method
1)  Marinade mince pork with soy sauce, pepper, ginger, fried shallot and mashed potato.
2)  Form mince pork into balls.  Deep fried meatballs . Set meatballs aside when ready
3)  Pour stock and add dried scallops into a claypot.
4)  Wrap each meatball in a cabbage leaf.
5)  Place wrapped meatballs into the claypot. Stock must at least cover half the height of wrapped meatballs.   
6)  Cover lid and cook for about 10 minutes.
7)  Add salt and soy sauce for seasoning and ready to serve.








Stir Fry French Beans 乾煸四季豆


We order stir fry french beans with dried shrimps most of the time when we patronise the Chinese eatries.  I like the fragrant and savoury taste of the dried shrimps and the crunch of french beans.
It is important to use leaner type of french beans as it is more crunchy.


Ingredients

1.  French Beans (1 packet, remove both ends)
2.  2 tbsp. dried shrimps (soak in water until soften, pat dried and coarsely chopped)
3.  2 tbsp. of the water use to soak dried shrimps
4.  80g to 100 g mince pork
5.  1 tsp mince garlic
6.  1 tsp mince ginger
7.  1/4 tsp vinegar
8.  1 tsp. soy sauce
9.  1/2 tsp sugar
10.  1/3 cup chicken stock
11.  1/3 cup chopped spring onions



Method

1.  Deep fry french beans in a wok of oil. (Oil must not be too hot at the beginning of this process.)
     Set aside when beans are cooked.
2.  In another pan, cook mince pork without oil.
3.  Add chopped dried shrimps and fry until fragrant.
4.  Add french beans, mince garlic and ginger and stir fry.
5.  Add water use for dried shrimps and chicken stock.
6.  Cook until water evaporate.  Add soy sauce and sugar and stir fry.
7.  Add spring onion.
8.  Before turning off the heat, add vinegar and give it a final stir.



Friday, March 24, 2017

Stir Fry Vegetarian Udon (Yaki Udon)


This is an easy stir fry udon, my version of Yaki udon, recipe.  I used only onion, carrot, red pepper because I only had those in my fridge.  You can use any type of vegetables but onion is a must as it add sweetness to the udon.  To make it more interesting, you can also add shrimp and meat.



Ingredients

1)  1 small onion 
2)  1 carrot
3)  3 to 4 shiitake mushrooms
4)  2 tsp minced garlic
5)  udon (The big pack I bought has 3 individually packed udon in it.)
6)  3 tbsp. soy sauce
7)  1 tbsp. sugar
8)  1/2 tbsp. vinegar
9)  1/5 cup water
10) sesame oil and pepper

Method
1)  Stir fry all the vegetables of your choice.
2)  Once the vegetables are cooked, add minced garlic and fry for a while.
3)  Add soy sauce, sugar and vinegar and stir fry.
4)  Add udon and pour in water and let it simmer.  Separate udon with chopsticks. (Adding water allows udon to be cooked.)
Separate udon with chopsticks
5)  When there is only a bit of liquid left, stir fry the udon.  Add some sesame oil and pepper and you are ready to serve the dish.




Monday, February 20, 2017

Baked Churros

Delicious round-shaped churros
Always like to dip my churros in chocolate or coat my churros with cinnamon and sugar.  It will be heavenly it there is a cup of coffee.

Here is a easy to follow recipe.  I would say it is a one-pot recipe.  You can enjoy your churros anytime if you have a craving for it now.

Ingredients
1 cup water
½ cup or 113g butter
½ tsp vanilla extract
2 tbsp sugar
¼ tsp salt
1 cup or 143g)  plain flour/ all purpose flour
3 eggs, at room temperature
For coating
4 tbsp.  sugar
¼ tsp salt
1tsp cinnamon

Method

1, Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.

2. In a saucepan, add water, sugar, salt and butter. Place over medium-high heat.



3.  Once butter is melted and mixture starts to simmer, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.


4. Stir the dough around the pot with a wooden spoon and cook it for about a minute over low heat. Then take it off the heat and set aside.



5. In a bowl, combine eggs and vanilla extra and whisk together.


3 eggs with vanilla extra

6. Add a egg mixture into your dough gradually. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
Add egg mixture in batches
Mix until dough likes like mashed potatoes

7. Transfer your dough to a piping bag fitted with a star nozzle
8. Pipe dough into long churros on the parchment-covered pans. (I make a batch of round-shaped churros.  Feel free to use your imagination to make different shapes)
 *Leave about 2 inches of space between the churros.





8. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.

9. Combine sugar, cinnamon and salt in a container or zip lock bag.
10. Take the churros straight from the oven and toss them in the Roll churros in mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.










 
Eat Drink Joy Blogger Template by Ipietoon Blogger Template