100 g Barley, washed and cleaned
600 g Ginkgo nuts, remove shell and skin
5 pc Bean Curd Sheet
250 g Sugar Cane to taste
8 pcs Pandan Leaves (screw pine leaves)
3000 ml Wwater
Method:
1. Add barley, 3 pcs bean curd sheet, pandan leaves and water into a large pot and bring to boil. Once water is boiled, cover and change to low flame and continue to boil for 1 hour or till bean curd sheet melted.
2. Put in Ginkgo nuts, sugar cane and balance bean curd sheets, continue to boil for another 30 mins or till bean curd sheet broken in small pieces and soft.
3. Can be served hot or cold.
Saturday 29 March 2014
Monday 24 March 2014
烤鲑鱼片面包屑 Baked Salmon With Bread Crumb Topping
1 pc Salmon Fillets
1 tbsp Prepared Dijon-Style Mustard
1/4 cup Italian-style dry bread crumbs
1/4 cup Butter, melted
To Taste:
Salt
Black Pepper Powder
Method:
1) Preheat oven to 200 degrees C.
2) Line a shallow baking pan with aluminum foil.
3) Marinade the fillet salmon with salt & black pepper powder.
4) Place salmon skin-side down on foil.
5) Spread a thin layer of mustard on the top of fillet, and season with salt and pepper.
6) Well mix bread crumbs with melted butter.
7) Spread the bread crumbs on top of the fillet salmon.
6) Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Sunday 23 March 2014
Steamed Clam In Rice Wine
Ingredients:
Clams, washed and drained
Garlic, lightly crushed
Thai Bird’s Eye Chilies, chopped
Slices Ginger
Wolfberries
Rice Wine
Sea Salt to taste
Garlic, lightly crushed
Thai Bird’s Eye Chilies, chopped
Slices Ginger
Wolfberries
Rice Wine
Sea Salt to taste
Method:
1) Soak Wolfberries & Slices Ginger in Rice Wine for 10 mins.
2) Well mix all the above ingredients in a deep plate.
3) Steam until all the clams’ shells are open.
4) Serve immediately.
2) Well mix all the above ingredients in a deep plate.
3) Steam until all the clams’ shells are open.
4) Serve immediately.
红丝绒纸杯蛋糕Homemade Red Velvet Cupcake
Recipe Adapted From Jaludin Michael
Ingredients:
250 g All purpose flour面粉
1 tsp Baking Soda泡打粉
1 tsp Unsweetened Cocoa Powder可可粉
150 g Sugar白糖
120 g Butter牛油
2 no Eggs鸡蛋
240 ml Ideal Milk淡奶 or Buttermilk
1 tsp Vanilla Extract香草精
1 tsp Red Food Coloring红色素
1 tsp White Distilled Vinegar白醋
Method:
1) Preheat oven to 180 C.
2) In a medium bowl, stif together flour, baking soda and cocoa powder. Set aside.
3) In a large bowl, use electric mixer to whisk sugar, egg and butter till pale in color.
4) Mix in ideal milk or buttermilk, vanilla, white vinegar and red food coloring until combined.
5) Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
6) Line the muffin papper into muffin tray.
7) Pour the batter evenly into each muffin papper.
8) Bake in the middle rack for 20 minutes, or until a toothpick comes out clean.
9) Remove the cup cakes from the muffin pan and let them cool.
10) Top the cake with cream cheese frosting when the cup cakes have cooled completely.
Cream Cheese Frosting
Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar (too sweet should put 1 cup)
1 teaspoon vanilla extract
Method:
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla extract
Ingredients:
250 g All purpose flour面粉
1 tsp Baking Soda泡打粉
1 tsp Unsweetened Cocoa Powder可可粉
150 g Sugar白糖
120 g Butter牛油
2 no Eggs鸡蛋
240 ml Ideal Milk淡奶 or Buttermilk
1 tsp Vanilla Extract香草精
1 tsp Red Food Coloring红色素
1 tsp White Distilled Vinegar白醋
Method:
1) Preheat oven to 180 C.
2) In a medium bowl, stif together flour, baking soda and cocoa powder. Set aside.
3) In a large bowl, use electric mixer to whisk sugar, egg and butter till pale in color.
4) Mix in ideal milk or buttermilk, vanilla, white vinegar and red food coloring until combined.
5) Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
6) Line the muffin papper into muffin tray.
7) Pour the batter evenly into each muffin papper.
8) Bake in the middle rack for 20 minutes, or until a toothpick comes out clean.
9) Remove the cup cakes from the muffin pan and let them cool.
10) Top the cake with cream cheese frosting when the cup cakes have cooled completely.
Cream Cheese Frosting
Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar (too sweet should put 1 cup)
1 teaspoon vanilla extract
Method:
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla extract
Monday 17 March 2014
海南鸡饭 Hainan Chicken Rice
Whole Chicken - Wash & pat dry. Then rub with salt, set aside.
Chicken Stock:
Small Onion
Garlic
Ginger
Parsley
Water
1) Bring to boil the above chicken stock for 10 minutes.
2) Put in chicken to cook for 10 minutes in high frame without cover.
3) Then close the pot cover & off frame, let it soak in the hot water for 20 minutes for small size of chicken & 30 minutes for big size of chicken.
Rice:
Sliced Onion
Sliced Garlic
Sliced Ginger
Lemon Grass
Pandan Leaves
Planta
1) Heat planta & stir-fry all the ingredients till fragrant. Add into rice & cook with chicken stock that you cook the chicken earlier.
Chili Sauce:
Red Chili
Ginger
Garlic
Lime Juice
Sugar
Salt
1) Blend all the chili ingredients.
Ginger Paste:
Ginger
Garlic
Salt
Chopped Parsley
1) Blend ginger & garlic.
2) Heat oil, stir-fry the blended ginger & garlic till fragrant then taste with salt.
3) Mix in chopped parsley.
Sunday 2 March 2014
Lunch With Friends
加里三文鱼头 Curry Salmon Fish Head
Steamed Clam In Rice Wine
冰糖元蹄Stewed Pork Trotter In Rock Sugar
清炒青菜 Stir-Fry Green Vegetable
三八炒臭豆 Stir-Fry Petai With Sambal Udang Kering
Apple Crumble
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