晚餐Tonight Dinner

烫豆芽

Blanched Bean Sprouts

Ingredients:

1/2 kg Bean Sprouts - ends trimmed and rinsed 

To Taste:
Light Soy Sauce 
Fried Onion Oil
A Dash of white Pepper Powder 

To Garnish:
Spring Onion or Parsley
Fried Onion
Sliced Red Chilies

Method:
1) Boil a new pot of water.
2) Once ready, blanch the bean sprouts in batches for just 15 seconds.
3) Drain well and serve on a plate.
4) Drizzle with light soy sauce, fried onion oil and add on a dash of white pepper powder.
5) Garnish with spring onion or parsley, fried onion & sliced red chilies (optional).

腌橄榄叶蒸豆腐 

Steamed Bean Curd with Pickled Olive Leaves

Ingredients:

Fresh Bean Curd

Pickled Olive Leaves

Chopped Scallion or Parsley

Onion Oil

Method:

1) Steam the bean curd for few minutes.

2) Add in onion oil, sprinkle pickled olive leaves & chopped scallion or parley.

3) Served it.

黑木耳清蒸鸡

Steamed Chicken With Black Fungus

Ingredients:
1/2 no Kampung Chicken – cut into bite pieces
1 in Shredded Ginger 
1 pc Black Fungus, dehydrated and sliced thinly
2 tbsp Dried Wolfberries Berries

Seasonings:
3 tbsp Chinese Rice Wine
1 tsp Sesame Oil
1 tsp Cornstarch
Salt and pepper to taste

For garnish:
Spring Onions or Parsley

Method:
1) Place chicken, black fungus, dried wolfberries berries and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.
2) Prepare the steamer and bring the water up to a rapid boil.
3) Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.
3. Remove from steamer and sprinkle on spring onions or parsley before serving.

腌橄榄叶蒸豆腐 Steamed Bean Curd with Pickled Olive Leaves

Ingredients:

Fresh Bean Curd
Pickled Olive Leaves
Chopped Scallion or Parsley
Onion Oil

1)  Steam the bean curd for few minutes.
2)  Add in onion oil, sprinkle pickled olive leaves & chopped scallion or parley.
3)  Served it.

黑木耳清蒸鸡 Steamed Chicken With Black Fungus

Ingredients:
1/2 no     Kampung Chicken – cut into bite pieces
1 in          Shredded Ginger
1 pc         Black Fungus, dehydrated and sliced thinly
2 tbsp     Dried Wolfberries Berries

Seasonings:
3 tbsp     Chinese Rice Wine
1 tsp        Sesame Oil
1 tsp        Cornstarch
Salt and pepper to taste
For garnish:
Spring Onions or Parsley

Method:
1)  Place chicken, black fungus, dried wolfberries berries and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.
2)  Prepare the steamer and bring the water up to a rapid boil.
3)  Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.
3. Remove from steamer and sprinkle on spring onions or parsley before serving.

烫豆芽 Blanched bean sprouts

Ingredients:
1/2 kg Bean Sprouts - ends trimmed and rinsed 

To Taste:
Light Soy Sauce 
Fried Onion Oil
A Dash of white Pepper Powder 

To Garnish:
Spring Onion or Parsley
Fried Onion
Sliced Red Chillies

Method:
1) Bring to boil a pot of water.
2) Once ready, blanch the bean sprouts in batches for just 15 seconds.
3) Drain well and serve on a plate.
4) Drizzle with light soy sauce, fried onion oil and add on a dash of white pepper powder.
5) Garnish with spring onion or parsley, fried onion & sliced red chilies (optional).

日式芝士蛋糕 Japanese Cheesecake

Recipe From Christine

Ingredients:

 250 ml     Milk
 250 gm    Cream Cheese, cubed and softened at room temperature
   60 gm    Butter, softened at room temperature
     6 nos   Egg Yolks
   55 gm    Cake Flour
   20 gm    Corn Flour
     1 no     Lemon Zest
     6 nos   Egg Whites
  1/4 tsp    Cream of Tartar
 130 gm    Caster sugar

Method:

1)  Preheat oven to 150 C (302 F).

2)  Use a large bowl, pour in milk, cream cheese & butter and place the bowl over simmering water.
    (Don’t let the bottom of the bowl touch the water.)

3)  Keep stirring until completely dissolved and the mixture turns smooth.

4)  Remove from heat. Let cool down a bit, then add the egg yolks and combine well.

5)  Combine & sift cake flour and corn flour, then add into the cream cheese mixture.
     (Small amount at a time and make sure there aren’t any flour lumps.)

6)  Stir in freshly grated zest. Set aside.

7)  Place egg whites in a large clean bowl.

8)  Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again.

9)  Divide sugar into 3 times to add into the egg whites, blend until very stiff peaks form.

10)  Use a rubber spatula gently fold-in the egg whites with a small amount at a time (at least for 3 times) into the cream cheese mixture.

11)  Pour the mixture into the baking pans & place the pans into another larger baking tray.

12)  Add hot water in the tray up to half way.

13)  Bake for about 50 to 60 minutes.

14)  Test with a needle or skewer that comes out clean.

15)  Turn off the oven. Leave the oven door ajar for 10 minutes.

16)  Take out from the oven and remove from the pans.

17)  Let cool completely on a wire rack & chill in a fridge for about 3 hours.

全麦蒜香佛卡夏 Whole Wheat Garlic Focaccia

Ingredients:

250 g            High Protein Flour
  50 g            Whole Wheat Flour
  10 g            Sugar
 1/2 tsp         Instant Yeast
 1/2 tsp         Salt
  20 g            Olive Oil
200 ml          Cold Water

For Garnish:

4 cloves        Minced Garlic
                    Olive Oil
                    Dry Parsley or Chopped Fresh Parsley

Method:

 Method:
According to your bread machine & start the dough process.

After the dough finished rise in the bread machine, please refer to the above picture 9 to 22.
(130 g each dough, rest 15 mins the shape it & raise for 30 mins)
Bake at preheat oven at 200 C for 15 - 20 minutes.

沙丁鱼泡芙 Sardine Puff

Ingredients:
1 can        Sardine
1 no          Chopped Big Onion
2 pkts       Frozen Puff Pastry
1 egg

Methods:
1) Mashed sardine and well mix with chopped onion.
2) Spoon sardine mixture onto the centre of each piece puff pastry.
3) Fold over, press the side with fork and use scissor cut 2 or 3 cuts on top of the puff pastry.
4) Coat the skin with eggs wash.
5) Bake for 10 minutes or till its golden.