Friday, July 29, 2005

Egg Salad Pasta

I wonder you guys notice I used lot of eggs in my cooking no matter its bake, boil, steam or fry. I find that I can’t “cook” without eggs, just because it easy to cook LOL. Make this "Egg Salad Pasta" and "Steam Egg Custard" today.

Egg Salad Pasta
Serve 2.

1 handful of macaroni, cook the pasta according to the packet directions.
1 handful spirals, cook the pasta according to the packet directions.
2 eggs, hard-boiled and roughly chopped
4 stick crabmeat sticks, boiled and shredded (optional)

Garlic, finely chopped
Olive oil
Pepper And Salt, to taste

1. Cook pasta according to the packet directions.
2. In a mixing bowl, mix dressing ingredients together.
3. Add in the cooked pasta, chopped egg and toss well.
4. Garnish with shredded crabmeat stick (optional).
5. Serve.

Steamed Egg Custard

Steamed Egg Custard
Serve 3 – 4.

2/3 cup hot water
1/3 cup evaporated milk
¼ cup sugar
4 eggs

1. Dissolve sugar with hot water. Set aside to cool.
2. In a mixing bowl, beat the eggs lightly.
3. Whisk in the cool syrup and evaporated milk.
4. Strain the egg mixture thru a fine sieve.5. Bring mixture to steam for 15 – 20 minutes.
5. Serve warm.

Friday, July 22, 2005

Lotus Seed With Lily Bulb & Gingko Nut

Lotus Seed With Lily And Gingko Nuts
Serve 4 - 6

250g dried lotus seeds, without the husks, soaked and core removed
½ tsp bicarbonate soda (soak with lotus seeds)
100g dried lily bulb, soaked
½ tsp bicarbonate soda (soak with dried lily bulb)
100g gingko nuts, remove the shells, husk and remove the center core, which is bitter
2 liters water
50g brown sugar (for coloring)
3 tbsp potato starch, mixed with 5 tbsp water
2 pandan leaves, knotted
Rock sugar to taste

1. Put dried lotus seeds and dried lily bulb separately into a basin.
2. Put just enough cold water to cover the lotus seeds, dried lily bulb and add bicarbonate of soda.
3. Set aside for two to two and a half hours. Drain, then wash thoroughly.
4. Bring water to a boil. Add soaked lotus seeds and cook the seeds for 20 minutes.
5. Add lily bulb, gingko nuts, pandan leaves, brown sugar and rock sugar.
Simmer for 20 minutes or until soft.
6. Discard the pandan leaves add in the potato starch mixture to thicken it.
7. Serve hot.

Thursday, July 21, 2005

Chwee Kueh

Made Chwee Kueh today. It one of my all time favorite recipes, previous I've tried out other recipe from some forum. Lesser work but it doesn't turn out well, quite rubbery. Although this recipe might be a little more work. Need to cook the batter before brings it to steam, it definitely fail-proof.

Chwee Kueh

180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt

1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter. Strain.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens.
3. Grease a few chwee kueh moulds. Pour the mixture into each mould and place it on steamer. Steam over rapidly boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with rasdish topping.

Constantly stir the batter if batter get lumpy, it ok just quick stir the batter to get less lumpy and bring to it to steam.

Radish topping

200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar

1. Soak the chai poh and scrimps separately for 10 minutes. Rinse and drain well.
2. Heat oil and sauté the garlic till golden brown.
3. Add in the dried scrimps fry till fragrant.
4. Add in the chai poh and stir-fry till dry.
5. Finally add in the sugar.

Wednesday, July 20, 2005

Wanton Soup

Made some Wantons for my wantons soup. And I kept some wantons for deep-frying too. Weather is bad remembered to drink more “Liang Teh” or else ulcer start growing.

Wanton Soup

300g minced meat
4 crabmeat sticks, diced
Wanton wrappers
1 liters chicken stock or ikan bills stock
Some greens
Chopped spring onion

1 tbsp sesame oil
1 tsp ikan billis powder
1 tsp corn flour
½ tsp salt
A dash of pepper
A dash of MSG

1. Marinate minced meat and crabmeat stick with seasoning for about 30 minutes.
2. Place some filling on the center of each wrapper seal the top with a slight of water.
3. Bring a pot of water with 1 tbsp of oil to boil.
4. Add in the wantons, cook wantons for 2-3 minutes. Drain, set aside. (Do not overcook the wantons as it needs to be boil again).
5. Bring stock to boil, add in some greens and the wantons once wantons are cooked it will float onto the surface.
6. Drizzle some sesame oil, pepper and some chopped spring onion. And serve.

Add water chestnuts to the filling to have a crunchy texture.

Carrot & Coconut Muffin

Manage to dig out a packet of desiccated coconut from the cabinet. Eh decided to bake muffins today. Made this Carrot & Coconut Muffins. I'm using Amy Beh's recipes did a bit of modified and omit some of the ingredients.

Carrot & Coconut Muffins

· 130ml corn oil
· 190g castor sugar
· 2 large eggs, lightly beatenSifted
· 210g plain flour
· 1 ¼ tsp baking powder
· ½ tsp bicarbonate of soda
· ½ tsp salt
· 2 tbsp milk
· 200g granted carrot
· 50g desiccated coconut
· 35g walnuts, toasted and chopped coarsely (optional)

1. Position rack in center of the oven and preheat to 190°C.
2. Grease a 12-cup standard-sized muffin tray
3. Combine sugar, corn oil and eggs in a large mixing bowl.
4. Stir in sifted flour, baking powder and bicarbonate of soda.
5. Mix well to combine with a wooden spoon.
6. Add in remaining ingredients and stir well to blend.
7. Divide batter among prepared muffin cups and bake for 20–30 minutes.
8. Turn muffins out onto wire rack to cool. Serve warm.

Thursday, July 14, 2005

My Style Of Oyako-Donburi

Tonight dinner My Style Of Oyako-Donburi (Chicken And Egg On Rice).

My Style Of Oyako-Donburi (Chicken And Egg On Rice)
Serve 2.

2 bowls of cooked rice
150g chickens, cut into bite sizes
2 tbsp oil
1 onion, sliced
2 eggs, lightly beaten
Toasted Nori (seaweed)

1 tbsp soy sauce
1 tbsp mirin
1 tsp oyster sauce
1 tsp sugar
A pinch of salt

1 tbsp mirin
1 tsp soy sauce
A pinch of salt
¼ cup water

1. Marinate chicken pieces for 30 minutes.
2. In a small skillet, sauté onion, fry for 1-2 minutes.
3. Add the chicken bites, sauté chicken till it half cook.
4. Add in the seasoning simmer for 5 minutes. Turn off the fire.
5. Add in the lightly beaten eggs cover up with lid for 2 - 3 minutes.
6. Slowly pour mixture on top of rice.
7. Sprinkle with crushed toasted nori. Serve hot.

Wednesday, July 13, 2005

Tau Suan

Made Tau Suan today.

Tau Suan
Serves4 - 6

300g split green beans, skinned
200g rock sugar or castor sugar
2 liters water
2 pandan leaves, knotted
4 tbsp potato starch water, mixed with 3 tbsp water into a solution
Yu Tiao, sliced thinly

1. Soak the beans in water for 30 minutes.
2. Drain and steam on high heat for 20 minutes.
3. Bring the rock sugar, castor sugar, water and pandan leaves to a boil.
4. Add the beans, boil for 5 - 10 minutes, and add in starch solution.
5. Cook until the soup thickens slightly and has a translucent look.
6. Serve hot with yu tiao slices.

Wednesday, July 06, 2005

Blueberry Cheesecake

Bake Blueberry Cheesecake this morning.

Blueberry Cheesecake

250g cream cheeses
50g butter
100ml fresh milk

60g superfine flour
20g corn flour
6 egg yolks
¼ tsp salt
¼ tsp blueberry coloring
1 tsp blueberry essence

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar

Blueberry Glaze:
2 tbsp blueberry jam
1 tbsp water

Place jam and water into a saucepan, slowly melted jam and thicken.

1. Melt cream cheese, butter and milk in a double boiler.
2. Cool the mixture.
3. Fold in the flours, egg yolks, coloring, blueberry essence and mix well.
4. Whisk egg whites for about 1 min then add in the cream of tartar continue whisk until foamy.
5. Add in the sugar and whisk until soft peaks form.
6. Pour into a 8" round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
7. Bake cheesecake in a water bath for 1 hrs 20 minutes or until set or golden brown at 160C.
8. Spread glaze on top of the cheesecake.

Saturday, July 02, 2005

Soybean Curd/Milk

Made Soya Milk/Curd early this week again. It my 2nd attempted to make soybean curd. From the picture could tell that my soybean curd fails! There are so many holes in it. But the soybean milk is great.

Soybean Milk/Curd:
400g soybeans, soak overnight
3 liters water

For making Soybean Curd
1 tbsp corn flour
1 tbsp gypsum powder (calcium sulphate)
3 tbsp water

For Making Soybean Milk
1 liter water
Sugar to taste

300g sugar or brown sugar
1 cup water
2 pieces lemon

Soybean Curd:
1. Rinse and soak soybeans overnight or at least 6 hours.
2. Finely grind the cleaned and soaked soybean with 3 liters of water.
3. Squeeze out all liquid into a pot with a piece of muslin cloth.
4. Remove foam when necessarily and bring to boil for just a few minutes.
5. It tends to foam and overflow, so make sure the fire is low.
6. Mix corn flour and gypsum powder with 3 tbsp water and pour into a clean pot.
7. Pour in 1 1/2 litters of hot soybean milk and let stand for 15 - 20 minutes to set. (Never move the pot until the soybean curd is set).
8. Drain off any scum. Add the syrup and serve.

Soybean Milk:
1. Add 1 liter of water to the remains soybean milk to boil.
2. Add in the sugar to taste.

1. Bring the sugar to a boil.
2. Add the water and lemon set aside.
(Note: some Cantonese recipe do add bit of ginger).

Friday, July 01, 2005

Khong Bah Bao

Made braised meat with egg today too. Here is my khong bah bao.

Braised Pork Belly With Egg.

1 kg pork belly (cleaned and wiped dry)
2 whole garlic
3 tbsp sugar
3 tbsp oil
2 packet spices (those ready packet with cinnamon sticks, star anise, cloves and cumin seed?)
½ cup dark soy sauce
1 tsp salt
Some hard boil eggs
Some lotus leaf buns (steam)

1. In a deep pot, heat the oil.
2. Add in the sugar, stir. (fire should be kept small at this moment)
3. Allow the sugar to caramelize to a golden brown liquid in the oil.
4. Add in the garlic and spices.
5. Add in the pork belly and allow it to sear and be coated with the caramelized sugar.
6. Add in dark soy sauce, stir.
7. Add water till it covers the pork belly. Add in the salt
8. Allow to boil. Turn the fire to small and allow to braise for 1 hour.
9. Add in the hard boil egg let the egg rest in the sauce for 20 minutes.
10. Serve with lotus leaf buns.

Pineapple Tarts

Pineapple Tarts
Makes 100 pieces

300g plain flour
¼ + ¼ tsp salt
4 tbsp corn flour
200g butter or margarine
3 tbsp icing sugar (Omit if u wants to, as ready-make paste are usually too sweet)
2 egg yolk

1 Packet of ready-made pineapple paste (roll into small balls)

Method Pastry:
1. Sieve flour, corn flour, salt and icing sugar into a mixing bowl.
2. Rub in margarine or butter and add egg yolk to form a dough.
3. Roll pastry into 0.5cm thickness and stamp out with a cutter.
4. Press about 0.25cm deep in the center. Add one teaspoon of filling.
5. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top.
6. * Bake in a preheated oven at 150ºC for 28 - 30 minutes or till lightly brown.

* First bake the pastry for 12 minutes then place ready roll pineapple filling on top the pastry and bake another 16 minutes more. This is to pervert over-bake the filling.
I'm using cookie cutter for the tart and I got approximately 100 pieces of pineapple tarts.

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