Thursday, October 31, 2013
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
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
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.
3 cup cooked rice
2 garlic bulbs mashed
2 kampung eggs
2 tbsp abalone sauce
½ tsp salt
2 tbsp oil
3 large eggs
Pinch of pepper
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
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.
(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 tbsp oysters’ sauce
1 tbsp sesame oil
2 tbsp thick soya sauce
Some salt for taste
2 tbsp water
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.
Friday, October 18, 2013
Mung bean is a great food for summer. It has high medicinal value. During the summer heat, we use to drink greed bean porridge which not only to prevent heatstroke but also Altermalisation.
In the past, I like to cook with mung bean soup but this time I would like to have a new try to cook green beans with lotus root. I did not think the taste is so good. My little Barbie doll even request me to give her eat the bean rather than the soup.
500gm lotus roots, peeled and sliced
½ cup green beans, rinsed
300gm pork ribs
8 red dates
1 honey date
2 slice ginger
salt to taste
1. Blanch pork ribs in boiling water for 2mins. Drain away water.
2. Add 2L water in a pot, bring to boil. Add in all ingredients except salt, bring to boil again. Lower heat and simmer for 1.5hrs. Add salt to taste.
Sunday, October 13, 2013
There is a really hot day today…..i felt like I am getting to faint, my head is heavy until I d’t want to wake up from my bed. I think I need to drink something to “cold down” my body. Without thinking for second, I quickly search if anything I can cook. Hehe …. Lucky me, I found these. The taste is so good regardless serve with warm or cold.
Chinese Yam (淮山)
1 piece sugar
1. Add all the ingredients except sugar into 2L boil water and simmer for 1.5 hours.
2. Add in the sugar and keep simmer for 10 minutes.
Wednesday, October 9, 2013
600g pork belly
2 pieces red fermented beancurd
2 tbsp oyster sauce
1 tbsp Xiao Shin wine
1 tbsp sugar
1 tsp sesame oil
½ tsp five spices powder
2 tbsp soya sauce
2½ tbsp corn powder
2 tbsp all purpose flour
2-3 tbsp cold water
1. Cut pork belly in slice and marinated with seasoning#1 for at least 2 hours.
2. Mix seasoning#2 evenly and pour into the pork mixture.
3. Deep fried in hot oil until light golden and dip up to pat dry using paper towel.
4. With the same hot oil, deep fried again the pork until yellow golden before serve.
Sunday, October 6, 2013
There is quite some time I have not use my mixer. Sorry dear …. isn't I forgot you, just I have not found a simple and delicious recipe! Yup …. I am getting lazzzzy.
Once I see this recipe, I know it’s time to wake up my mixer. This recipe just simple and of course I like blueberry.
1/2 cup unsalted butter, softened at room temperature
1 cup sugar
2 eggs, separated
1 teaspoon vanilla ( I used homemade vanilla)
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1. Preheat oven to 350 degrees. Butter a round 8-inch or 9-inch spring form pan, line with a round of parchment paper, and butter the paper.
2. With mixer, cream together the butter and 3/4 cup of the sugar.
Add egg yolks, vanilla, and salt, and mix until creamy.
3. Sift the 1 1/2 cups flour and the baking powder together. Add the sifted flour and the milk to the butter mixture and gently combine.
4. In another large bowl, beat the egg whites with the remaining 1/4 cup sugar until quite thick and opaque. Fold whites into the batter.
5. Pour half of the batter onto the pan, spread blueberry filling and pour the remaining batter.
6. Bake for 50 minutes, or until a knife comes out clean.
Friday, October 4, 2013
Wednesday, October 2, 2013
You're a scene stealer, magnificent one!
You're a shining star that's as bright as the sun!
You're cute, hug-gable, and sweet as can be!
This is another type of dessert I like to cook. I like the fungus and my kids will eat the pumpkin. Of course the man will drink the soup J
I have added some black-eyed pea into this dessert which also enrich the taste and more nutrition.
This pea can help to conditioning hair wellness, energy supplementing, maintain ear arterial function, protect brain, improve eyesight, improve immunity, calm the nerves and increase estrogen.
1 medium size white fungus
5-8 red dates
50g black-eyed pea (眉豆)
1 piece sugar ( 片糖 )
1. Peel and clean pumpkin then cut in chunks.
2. Soak white fungus until soft and cut in medium size.
3. Both red dates and pea soak and rinse to clean.
4. Boil 1.5 little water and add all ingredients except sugar simmer for 90 minutes.
5. Add in sugar and turn off the heat, stir until sugar melted.