Sunday, December 8, 2013

Turnips Sweet Corn Pumpkin Soup | 沙葛玉蜀黍南瓜汤

最近的天气真是令人闷闷不乐。。。太阳公公,你几时出来呀!



今天来一点不一样的汤,这是我第一次用沙葛 煮汤;也是我第一次在这用中文。。。哈哈!
沙葛营养丰富,含有人体所必需的钙、铁、锌、铜、磷等多种元素。它还有降低血压、血脂等功效。我想我妈妈很合适 喝这个汤。



材料:
玉蜀黍 一条 
南瓜¼
冬菇 两朵
沙葛 一粒
红枣 8-10 粒
猪骨三块

步骤:
1.冬菇在还没有下汤时,需要浸至软。
2.肉类必须先“飞水“,这可以去除血水和汤不会浊。
3.把所有材料放入沸水里煲。开始用大火煲,然后再把火候调至小火,以慢火煲2小时。

4.汤煲好后,才加入调味料,可加入盐,随个人口味。


Tuesday, December 3, 2013

Coco Orange Pound Cake |可可香橙磅蛋糕


The fruits storing in my fridge is getting more and more since someone at home starting to 拜拜 (praying). Both the monsters are falling into sick, so I am the only 1 in charge to finish the fruits.

In fact, I wanted to bake a chocolate cake. But since the oranges are full in the fridge, thus I give a reason to bake this cake.


This is my 1st attempt to modify the original recipe. I am very satisfied with the outcome. Nevertheless, I think can still improve further. I will bake this again and will add in 50ml milk into the coco batter.

Ingredients:
200gm cake four
¼tsp salt
4 eggs ( I use large egg )
200gm butter
180gm sugar
Orange juice from I big size orange
1 tsp vanilla
2 tsp coco powder – non sweet



 Directions:
1. Preheat oven at 180c. Line the bottom of 8”inch pan with parchment paper and set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Cream butter and sugar until fluffy.
4. Add in egg one by one. Beat well before add in each.
5. Add in vanilla and beat well.
6. Sift in flour and beat until smooth batter.
7. Divide the batter into 2 portions and each portion add in coco powder and orange juice.
8. Pour coco batter into the pan and level it before pour in orange batter.

9. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.



Sunday, November 17, 2013

Wacky Cocoa Cream Cheese Cupcake |古怪的可可奶油干酪蛋糕



A week ago, I am cracking my head on what to prepare to let the little boy bring to his school for Potluck Day. Those chocolate, junk foods and sausage is out of my list. I have 1 options, cream cheese cupcake or Hokkaido cupcake. I have end up with this wacky cupcake as I have no more eggs in the fridge!



Ingredients for cupcakes:
Yield 10-12
200g all purpose
110g granulated white sugar
3½ tbsp cocoa powder
1 tsp baking soda
½ tsp salt
240ml milk
80g canola oil
1/2 tablespoon white vinegar (optional)

Cream Cheese Filling:
200g cream cheese at room temperature
60g granulated white sugar
1 tablespoon lemon juice



Directions:
Cream Cheese Filling:
1. Using mixer, beat the cream cheese until smooth.
2. Add the sugar and lemon juice and beat until creamy and smooth. Set aside.

Cupcakes:
1. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
2. Mix milk, oil and vinegar.
3. Mix the dry ingredients and wet ingredients until nice and smooth.
4. Divide the batter evenly among the cups. Then spoon the cream cheese filling into the center of each cupcake and cover a bit using the batter.
3. Bake in the preheated oven 180C for about 25 minutes, or a toothpick inserted into the chocolate part of the cupcake will come out clean.




Hope you and your friends enjoy!

Tuesday, November 12, 2013

Fish Maw Scallops Chicken Soup | 鱼漂干贝鸡汤



Bamboo fungus is new ingredient for me, I just get to know about it when I saw it in the pork shop I use to go every week. I am surprise that this fungus has a lot of benefits that I never know.



There some info I found from the net.
Bamboo fungus is rich in crude protein, fat, and a variety of essential vitamins, especially glutamic acid content is very rich. 
Bamboo fungus has the role of fat, can reduce the accumulation of abdominal fat, weight loss Cellulite, plus dictyophora adsorption cool air in the mountains bamboo forest, slightly cold, so at the same time lowering blood pressure, lowering blood pressure and cholesterol-lowering utility for people who have been suffering from mild fatty liver, is blindly therapeutic medicine.
Bamboo fungus can qi Yin, lungs and cough, heat and dampness, to improve immune disease resistance, to some extent inhibited tumor initiation and proliferation of lung cancer patients have a better therapeutic effect.



Ingredients:
Half chicken without skin or 4 drumsticks
5-6 scallops
2 medium size fish maw
Half pack bamboo fungus (竹笙)
8 red dates
5g wolfberry

Directions:
1. Blanch chicken in boiling water for 2mins. Drain away water.
2. Add 2L water in a pot, bring to boil. Add in all ingredients except bamboo fungus, bring to boil again. Lower heat and simmer for 1.5hrs.

3. Add in bamboo fungus at last 30 mins and taste with salt.

Thursday, October 31, 2013

Blueberry Cream Cheese Pound Cake |蓝莓奶油干酪蛋糕



Ingredients:
1¼ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cream cheese, room temperature
½ cup + 1 tbsp sugar
2 large eggs
1 tsp vanilla extract
100 gm blueberry filling



Directions:
1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Beat cream cheese, butter and sugar until light and fluffy. Add in egg one at a time. Add vanilla extract and mix until combined.
4. Using spatula, gently fold in flour mixture until well combined and fold in 2 tbsp of blueberry.
5. Transfer the batter into the pan and in between add in blueberry filling and stir evenly.

6. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.


Friday, October 25, 2013

Abalone Sauce Fried Rice Omelette|蛋包鲍鱼汁炒饭


I always fried rice as it’s always welcome by the choosey eater and it’s simple for me. However, I will feel monotonous sometimes. Today I am a bit hard working to comes out this dish.




Ingredients:
3 cup cooked rice
2 garlic bulbs mashed
2 kampung eggs
2 tbsp abalone sauce
½ tsp salt
2 tbsp oil

For Omelette:
3 large eggs
Pinch of pepper
Some oil

Directions:
1. Lightly stir the eggs and set aside.
2. Heat the wok will oil, add in garlic and sauté until aromatic.
3. Add in rice and keep frying and make sure the rice is not sticky.
4. Pour in the egg and sauté until all rice is coated with egg.
5. Add in abalone sauce, pepper and salt, sauté evenly and dip up.
6. Using paper towel, soak some oil and gently wipe on a non stick pan.
7. Stir in 1 egg and fry both side until golden brown. Repeat for another 2 eggs.

8. Dip up and roll in the fried rice.






Tuesday, October 22, 2013

Pork Fried Mee Hoon | 红烧肉炒米粉



This is 1st time I heard and eat this fried style. There is coincidentally I have lunch with friends and they ordered this mee hoon. It’s new food to me and I am pretty sure my husband would like is as he likes this kind of pork.



Ingredients:
(Yield for 3 serving)

1 medium size can of braised pork (红烧猪肉)
Half pack Mee Hoon 
2 bulbs garlic
2 tbsp oil
2 eggs

Seasoning:
2 tbsp oysters’ sauce
1 tbsp sesame oil
2 tbsp thick soya sauce
Some salt for taste
2 tbsp water

Direction:
1. Soak mee hoon become soft and dip up to dry.
2. Lightly stir the eggs and fry on non-stick pan, cut in egg wire and set aside.
3. Drain out the extra oil from the can of braised pork; I also removed the fat of the pork.
4. Heat the wok with oil and fry garlic until aromatic.
5. Add in mee hoon and stir fry until all coated with oil. Add some water if it’s too dry.
6. Add in seasoning and keep frying. Adjust the taste for you liking.
7. Smash the pork in chunks (optional) and add into mee hoon to fry until the sauce is getting dry.