tag:blogger.com,1999:blog-54886982058909478142024-03-14T01:11:09.087-06:00Lily's Wai Sek Hong - Favoriteslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-5488698205890947814.post-35526725154891761802018-06-22T09:17:00.000-06:002018-06-22T09:17:21.282-06:00Pak Thong Koh With Sourdough Starter<div class="separator" style="clear: both; text-align: center;">
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Ingredients (A):<br />
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<br />
220 gm. rice flour<br />
30 gm. tapioca flour<br />
280 gm. water<br />
3 - 4 blades of pandan leaves<br />
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Ingredients (B):<br />
<br />
200 gm. castor sugar<br />
400 ml. water<br />
3 blades of pandan leaves (tear into strips and crush in water to extract as much fragrance as possible)<br />
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Ingredients (C):<br />
<br />
All. of the well fed sourdough starter ###<br />
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Ingredients (D):<br />
<br />
1/4 tsp. Alkaline water/ lye water or air abu<br />
1 tsp. cooking oil<br />
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Method:<br />
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1. Combine ingredients (A) together in a big mixing bowl. Tear pandan leaves into strips and crush them into mixture. Set aside.<br />
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2. Bring ingredients (B) to a boil, then discard pandan leaves. Pour the hot syrup into the flour mixture and mix well. Leave mixture to cool.<br />
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3. When it is cool, add the ingredient (C) sourdough starter and sieve it.<br />
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4. Let it ferment again for about 12 - 14 hours.<br />
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5. Add oil into the fermented mixture (4). Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat. Test with a skewer before removing from the steamer.<br />
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6.Glaze the pak thong koh with some oil whilst still hot and cool well before cutting kuih into pieces.<br />
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ENJOY<br />
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###<br />
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To feed sourdough starter<br />
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Use 2 tbsp of sourdough starter which has been in the fridge, add 2 tbsp of all-purpose flour and 2 tbsp of water. Mix well, cover loosely. Sourdough starter is ready when it is very bubbly and to test, drop a little into water and it must float.lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-30499983953069699182017-09-02T09:05:00.000-06:002017-09-02T09:05:33.318-06:00Bingka Beras Improved<i><span style="color: #6aa84f; font-size: large;"><b>This kuih has been one of my favorites and i have to tweak for an improvement to the previous recipe <a href="http://lilyng2000.blogspot.com/2006/08/kuih-bengka-beras.html">Kuih Bengka Beras</a>. The tinge of fragrance from the pandan leaves obtained by squishing and crushing the pandan leaves with your fingers into the flour mixture is great, learned by watching how the Thai Chefs do their magic. Do not reduce the sugar as all nyonya kuih has to be sweet enough. I would prefer to enjoy a single piece of goodness than a whole tray of tasteless kuih. The coconut milk played a very important part to this kuih, that is why a can of coconut milk with the highest saturated fat is recommended.</b></span></i><br />
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Ingredients<br />
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A<br />
1 1/2 cups rice flour<br />
4 tbsp mung bean starch<br />
1 1/2 tbsp tapioca starch<br />
525 ml coconut milk (a large can SAVOY BRAND)(remove 1 tbsp thick cream for glazing)<br />
2 pandan leaves<br />
<br />
B<br />
475 ml water<br />
1 cup sugar<br />
2 pandan leaves<br />
1/2 tsp salt<br />
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Method<br />
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Mix ingredients A together and using your hand, crush the pandan leaves into the mixture - releasing as much fragrance as possible. Leave aside.<br />
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Boil ingredients B until sugar is dissolved.<br />
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Add the dissolved sugar syrup with the mixed ingredients A and pass through a fine sieve into a microwavable bowl.<br />
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Microwave on high one minute at a time until mixture thicken slightly and pourable into 89 inch x 5 inch loaf pan( grease and line bottom of pan preferably with banana leave)<br />
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Bake in a preheated 375 f oven for 35 minutes. Brush on the 1 tbsp reserved coconut cream and switch to broil. Broil until top is brown.<br />
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Let bingka be completely cool before cutting<br />
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enjoy<br />
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<br />lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-33133052636468522152016-11-15T15:59:00.000-07:002016-11-15T16:02:54.270-07:00Polo Bun Revisited<br />
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Ingredients:<br />
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A<br />
138ml/1 cup plus 3 tbsp milk<br />
4g/1/2 tsp salt<br />
12g/1 tbsp fine granulated sugar<br />
23g/1 tbsp clear corn syrup<br />
18g/1 egg yolk<br />
184g/1 cup plus 1/3 cup bread flour<br />
46g/1/3 cup plus 1 tbsp cake flour<br />
3g/1 tsp instant yeast<br />
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B<br />
35g/2 1/2 tbsp butter<br />
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TOPPING<br />
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A<br />
56 gm/4 tbsp softened butter<br />
48 gm/4 tbsp fine granulated sugar<br />
1/4 tsp salt<br />
1 egg yolk<br />
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B<br />
1/4 tsp baking powder<br />
1/3 tsp ammonia<br />
2 tsp milk<br />
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C<br />
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10 gm/1 tbsp custard flour<br />
10 gm/1 tbsp dry powdered milk<br />
100 gm/3/4 cup plus 1 tbsp cake flour<br />
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GLAZE<br />
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1 egg yolk plus 1 tbsp water<br />
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Method:<br />
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Following the order of ingredients in 'A', the milk first and then the rest into the bread machine bowl, ending with yeast on top of the flour.<br />
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Choose the dough function in the bread machine and press start.<br />
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As the bread machine is churning, adjust liquid accordingly so that there is no more dry ingredients at the edge of bowl. (add more flour if you have used a wee bit more liquid or humidity of flour differs from region to region and seasons of the year.)<br />
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Allow the function to knead dough until it is nice and shinny, then add the softened butter.<br />
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Continue the function until it is done , 1 1/2 hrs later.<br />
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When function is over, remove dough from the bread machine and shape it back into a ball and allow it to rest, covered for 10 - 15 minutes to relax the dough. Weigh the dough and divide into 10 portions. One portion would be approximately about 50 grams more or less, Line them up in order of division and allow balls to relax again for another 10 - 15 minutes.<br />
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Taking the first ball, tension balls by folding in the sides into the middle to create a very smooth tight surface. Arrange balls back in order. Continue this process with all the remaining balls of dough.<br />
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Coming back to the first ball, throw it hard onto countertop and cupping it with the palm of your hand, using pressure, move it around in circles to create a very tight surface.<br />
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Put ball onto lined baking tray, 2 inches apart. Finish this process with the rest of the ball dough.<br />
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Leave baking tray in cold oven with a bowl of hot water to proof until ball is double in size.<br />
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In the meantime prepared the topping.<br />
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Cream butter with sugar and salt until light and fluffy<br />
<br />
Add i the egg yolk and cream until well combined.<br />
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Dissolve the baking powder and ammonia and add to the butter mixture. Mix well.<br />
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Sieve "C" and add in to the butter mixture. Mix until a dough forms. Knead lightly and divide to the same amount of portions as the bread dough. my suggestion is 10 portions 24 grams each portion.<br />
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Preheat oven to 375 f.<br />
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When the buns have doubled in size, brush top with glaze.<br />
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Flatten a portion of the topping and place it on top of proofed buns. Repeat topping the rest of the portions.<br />
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Glaze the toppings and put to bake for 13 - 14 minutes or until the topping is golden brown,<br />
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Remove from oven, cool bun on cake rack.<br />
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When it is cooled, split bun and serve with a slice of cold butter.<br />
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Enjoy<br />
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<br />lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-50178116921761798712016-08-16T16:35:00.001-06:002016-08-16T16:35:20.582-06:00Cream Puffs In A Jiffy<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: #38761d;"><span style="font-size: large;">Why In A Jiffy? Yes, i</span><span style="font-size: large;">t did not take long to cook the dough as it was done in the microwave. The longest time is the baking time. Prep time is less than 5 minutes. Hurray!! No washing of saucepan and wiping the stove top. Try baking some and give me a feedback. Perhaps give two thumbs up for i can assure that you will not regret baking them.</span></span></i></b><br />
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<a name='more'></a><b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
40 gm whole milk<br />
10 gm water<br />
20 gm butter<br />
1/2 tsp sugar<br />
a pinch of salt<br />
1 large egg<br />
25 gm all-purpose flour<br />
<span style="color: #990000;"><br /></span>
<span style="color: #990000;">Method</span>:<br />
<br />
Preheat oven 375f .<br />
<br />
Put the milk, water, butter, sugar. salt and 1 tsp flour in a microwave safe bowl, zap contents for 30 seconds(my microwave's wattage is 1,000 watts) and stir well to dissolve the butter.<br />
<br />
Microwave again for 30 seconds, stir and do another 30 seconds to make it hotter. Immediately add in the rest of the flour and stir until there are no lumps.<br />
<br />
Return to the microwave and zap 10 seconds to cook the flour and stir well. Repeat another 10 seconds and the flour will be totally cooked. Keep stirring to cool the dough until it is warm to the touch. Add in the egg and stir thoroughly until dough is glossy.<br />
<br />
Fill the piping bag which has a 1/2 inch plain nozzle, pipe 1 inch or 1 1/4 inch size ball onto a lined baking sheet. I was able to pipe 9 puffs, so it was 3 in a row. x 3 rows.(do not crowd, give as much space inbetween each puffs. Wet your index finger and press the tip of puff before putting to bake.<br />
<br />
Put to bake for 2 8 - 30 minutes until golden brown. Do not open oven door until they are done - that is golden brown and puffy.<br />
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When done, use the tip of the knife and make a slit on the baked puffs and return to turned off oven to dry out the center.<br />
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Puffs can be filled with whipped cream, custard or whatever you desire, sweet or savory.<br />
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Enjoy<br />
<br />lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-10075879379509306632016-05-11T09:31:00.000-06:002016-05-11T09:31:41.086-06:00Baked Nian Gao<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhYSGradLCmRpSx91tuQN_RduiD3uYos84ySZM7SpafXzIIyLWg9AkHbnAi1jWf-3GOz9vCrzRrlKJgb7NqGgEsqC9HzfP7iF9XZWngT7hqYQ8OB8C9CX38kbfzZU4u1EHTjJIHRGckOR/s1600/20160509_133700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhYSGradLCmRpSx91tuQN_RduiD3uYos84ySZM7SpafXzIIyLWg9AkHbnAi1jWf-3GOz9vCrzRrlKJgb7NqGgEsqC9HzfP7iF9XZWngT7hqYQ8OB8C9CX38kbfzZU4u1EHTjJIHRGckOR/s400/20160509_133700.jpg" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;"><b><i>I had the opportunity to eat this Baked Nian Gao when i was at a temple lunch and it was so delicious but unfortunately the contributor could not be found and therefore no recipe. I am sure there must be a recipe somewhere in the net, so googled and found an image of the cake which looked very similar to the one i ate. It is <a href="http://chinesefood.about.com/od/chinesenewyear/ss/baked-nian-gao.htm#step1">HERE</a> and i decided to try it and scaling down the recipe to a third. The result is very acceptable and i think i should share with all my readers as it is a very easy recipe and can be made in a jiffy.</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i></i></b></span><br />
<a name='more'></a><span style="font-size: large;"><b><i><span style="color: #990000;">Ingredients:</span></i></b></span><br />
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A<br />
1 1/2 cups Glutinous Rice Flour<br />
1/4 cup vegetable oil<br />
3/4 cup milk or coconut milk<br />
1 large egg<br />
1/4 white sugar<br />
1/4 cup brown sugar<br />
1 tsp baking soda<br />
a pinch of salt<br />
<br />
B<br />
1/2 - 3/4 cup red bean paste<br />
<br />
<span style="color: #990000; font-size: large;"><b><i>Method</i></b></span><br />
<br />
Preheat oven to 350 f.<br />
<br />
Grease a 7 inch square cake pan<br />
<br />
In a mixing bowl, using a hand electric mixer, mix ingredients A thoroughly until sugars dissolve.<br />
<br />
Pour half of mixed batter A into 7 inch cake pan and bake for 5 to 8 minutes until the top is firm to the touch and batter is just beginning to set..<br />
<br />
Remove from oven and using an off-set spatula, spread the red bean paste evenly on top of cake, then pour in the remaining half of the batter (stir batter before pouring).<br />
<br />
Put back into the oven and continue to bake for 15 - 20 minutes until top is golden brown. The cake is done when toothpick inserted in the middle comes out clean.<br />
<br />
Remove onto cake rack and allow to cool before removing from the cake pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLQXb5cODfoEkRynvMehNlaUGYY7sNDQ1beTf4b7ImDNZXJexhWNAeF92ccHjD8S3jAQASukVHoNoB3GnlO7Ra9Ql9FvSnv3zG5H4hpTMGxgHMGUF0rw8ROXe5oW0X_B3cSpU9P03scLA/s1600/20160509_133712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLQXb5cODfoEkRynvMehNlaUGYY7sNDQ1beTf4b7ImDNZXJexhWNAeF92ccHjD8S3jAQASukVHoNoB3GnlO7Ra9Ql9FvSnv3zG5H4hpTMGxgHMGUF0rw8ROXe5oW0X_B3cSpU9P03scLA/s400/20160509_133712.jpg" width="400" /></a></div>
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<span style="color: #990000; font-size: large;"><b><i>:</i></b></span>lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-26435247122715133862016-05-07T14:22:00.000-06:002016-09-20T17:27:31.728-06:00Orange and Lemon Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IP9EN_Y07C9GYadzv73FieKgSy9kDi8m08SAdpevttCkHe9whhzzm_xRgXgzF6FehaBDEOpg7MbXoy_6YBHfR3FPrYZEYQLtlXhYOHdrCcC0ryG210l5uyZsatLhFFA_mD0-nMQ2xNMi/s1600/20160507_132734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IP9EN_Y07C9GYadzv73FieKgSy9kDi8m08SAdpevttCkHe9whhzzm_xRgXgzF6FehaBDEOpg7MbXoy_6YBHfR3FPrYZEYQLtlXhYOHdrCcC0ryG210l5uyZsatLhFFA_mD0-nMQ2xNMi/s400/20160507_132734.jpg" width="240" /></a></div>
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<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="color: #38761d; font-size: large;"><b><i>I am sharing this more diabetic friendly recipe as it calls for less flour and sugar. Baking too is different as this recipe is steamed baked with a lower oven temperature too. To obtain a very fine texture, this cake has to rise above the cake pan and then for the last 20 minutes, it will fall back to the height of the cake pan. The cake will only start rising at about 15 to 20 minutes and continue to rise. This recipe will enable you to hand press to dislodge the cake.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQc1WwPZ-HnenCDFN2oxe6A_E4IlfIx_llzUnkKxnAtzbvg-4NaeRZhuhTDt7HMLEkRDGR4PsQRmwqB92oOv6HCd-WtTOPg187AX3h3YQN3OPmGBS2rzUMz3uj5ZoacdcCfd4ayv0Rn_q/s1600/20160507_132644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQc1WwPZ-HnenCDFN2oxe6A_E4IlfIx_llzUnkKxnAtzbvg-4NaeRZhuhTDt7HMLEkRDGR4PsQRmwqB92oOv6HCd-WtTOPg187AX3h3YQN3OPmGBS2rzUMz3uj5ZoacdcCfd4ayv0Rn_q/s400/20160507_132644.jpg" width="400" /></a></div>
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<a name='more'></a><span style="font-size: large;"><b><i><span style="color: #990000;">Ingredients</span></i></b></span><br />
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A<br />
80 gm cake flour<br />
45 gm all-purspose flour<br />
30 gm fine granulated sugar<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
<br />
B<br />
5 egg yolks<br />
<br />
C<br />
85 gm vegetable oil<br />
70 gm orange juice<br />
15 gm lemon juice<br />
<br />
D<br />
zest from one large orange<br />
1/2 tsp orange paste<br />
<br />
E<br />
5 egg whites<br />
80 gm fine granulated sugar<br />
1/2 tsp cream of tartar<br />
<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Method</span></b><br />
<br />
Remove the oven rack to the lowest rung and place a 13 x 9 inch pan at the bottom of the oven.<br />
<br />
Preheat oven to 325 f (convection) and put a kettle of water to the boil.<br />
<br />
Sieve ingredient A 3 times. Put into large mixture bowl and put aside.<br />
<br />
Put ingredient C into a microwavable jug/bowl and microwave on high for 1 minute.<br />
<br />
Remove from microwave and pour straight into sieved ingredient A while it is still warm.<br />
<br />
Add in zest of orange and orange paste. Stir well to combine.<br />
<br />
Separate the eggs using a small bowl, one egg at a time. Put the yolks into the above mixture and egg whites into the stand mixer bowl. <br />
<br />
Add the sugar and cream of tartar in ingredient E to the egg whites and whisk the whites using medium speed (speed 4 on kitchenaid - medium speed is desirable as it creates smaller bubbles and will be more stable) until thick and in slightly more than soft peak.<br />
<br />
Mix in the egg yolks thoroughly with the flour mixture, then add 1/3 of whipped egg whites.<br />
<br />
Stir with a whisk until the mixture is well combined and loose like the whipped egg whites.<br />
<br />
Pour this into the remaining egg white. Using a large rubber spatula, fold in the whites, cutting from the middle of bowl, 12 o'clock to 6 o'clock motion and scraping the bottom of the bowl, then lift up and fold over, moving the bowl as you fold. Do this gently as not to deflate the egg whites too much. When there are no more white streaks of egg white, you are ready to pour into 20 cm chiffon mold.<br />
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Pour from a high distance dropping into chiffon mold, as this will help to rid of bubbles.<br />
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Spin the filled chiffon mold to level the top and bang lightly to remove any remaining bubbles.<br />
<br />
Pour hot water into the 13 x 9 inch pan which is at the bottom of the oven and place the filled chiffon mold onto the oven rack. Set timer for 10 minutes., then reduce oven temperature to 300f and bake for another 10 minutes. Lower oven temperature to 285 f and bake for another 15 minutes. Turn off oven and let the oven residue heat finish the baking of the cake. for 20 minutes( the cake will start to level at this point)<br />
<br />
Test for doneness before removing the cake from the oven. If cooked through, remove and immediately invert cake(i use a metal funnel) and leave until cake is totally cooled.<br />
<br />
Press the sides of cake lightly, it will dislodge easily. Push the bottom piece of cake mold up. Press the bottom of cake to dislodge. Remove the cake. Voila, cake is done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4REy6rtpPdxb2JpFeVFk3zvoEVcF347iVLwS9ZSfxcMT193Uiz0oKhWXMX8xj3EVHnanhUf5bvi4jO5okIax1XSftEj22SpneSQM7Sa4uPxi8uvlw5Sm3RbbsSmqSxS-dvyRhsdWFur8M/s1600/20160507_132454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4REy6rtpPdxb2JpFeVFk3zvoEVcF347iVLwS9ZSfxcMT193Uiz0oKhWXMX8xj3EVHnanhUf5bvi4jO5okIax1XSftEj22SpneSQM7Sa4uPxi8uvlw5Sm3RbbsSmqSxS-dvyRhsdWFur8M/s400/20160507_132454.jpg" width="400" /></a></div>
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<br />lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-14336791563670575522016-02-21T09:27:00.000-07:002016-07-17T09:08:32.934-06:00Kuih Talam Revisited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguacylrIpe9NppLw4yei6q6q3bc8cEzqQmQn1lmx5FybX_8eaR_RNLK7D5zInvTEZvVhN3XCbpCKZ-q03Oqo5fWWkc8sqeK1C3MmRcuZc61bhg6q35FbOYJlKlBoDZrokCHrR5xZuKEEut/s1600/2016-02-20+14.08.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguacylrIpe9NppLw4yei6q6q3bc8cEzqQmQn1lmx5FybX_8eaR_RNLK7D5zInvTEZvVhN3XCbpCKZ-q03Oqo5fWWkc8sqeK1C3MmRcuZc61bhg6q35FbOYJlKlBoDZrokCHrR5xZuKEEut/s400/2016-02-20+14.08.15.jpg" width="387" /></a></div>
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<span style="color: #38761d; font-size: large;"><i><b>Although my previous recipe <a href="http://lilyng2000.blogspot.com/2006/04/kuih-talam.html">Kuih Talam</a> is ok but my need to tweak more for a better texture has been on my mind for the longest ever. I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam. Sweetness is just nice, just as what kuih should be, sweet enough to please the palate and the tinge of saltiness is there, complementing the sweetness. Oh yes, the richness of the coconut milk is just right from the whole can of CHAOKOH coconut milk which has 50% of saturated fat.</b></i></span><br />
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<a name='more'></a><br />
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Ingredients;<br />
<br />
Green Layer<br />
<br />
200 gm sugar<br />
250 ml water<br />
<br />
70 gm rice flour<br />
20 gm tapioca starch<br />
10 gm mung bean starch<br />
250 ml water<br />
3/4 tsp kan sui(<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"> </span><span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">POTASSIUM CARBONATE AND SODIUM BI CARBONATE SOLUTION)</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">1/2 tsp pandan paste Koepoe-Koepoe brand Logo butterfly</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">a drop of green food coloring (to enhance the green to be jade like)</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">White Layer</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">50 gm rice flour</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">25 gm tapioca starch</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">400 ml coconut milk CHAOKOH brand or any other brand with 50% of saturated fat</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">100 ml water</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">1/2 tsp salt</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">a pinch MSG(optional)</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">Method:</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">Put sugar and water into a microwaveable bowl and microwave on high for 1 minute, stir until the sugar dissolves. This process can be done on the stove top.</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;">Add in the rest of the ingredients for the green layer and stir well until there is no more lumps.</span><br />
<span style="background-color: white; color: #010000; font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Microwave on high at 30 seconds intervals, stirring with a whisk after every interval. Mixture should be thicken after 3 minutes depending on the wattage of your microwave. </span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Pour into a greased 8 inch cake pan and put to steam for 10 - 15 minutes. </span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">While green layer is steaming, prepare the white layer.</span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Mix all the white layer ingredients in a microwaveable bowl and microwave on high at 30 seconds intervals, stirring after every intervals, for 2 minutes. The mixture should be thicken slightly but STILL RUNNY.</span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">When the green layer is firmed to the touch especially in the middle, using a fork, make scratch marks on the surface, this will enable the white layer to adhere.</span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Pour the white layer mixture on to the scratched green layer and continue to steam on medium high until cooked.</span></span><br />
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #010000; font-family: "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Remove from steamer and allow to cool before serving</span></span><br />
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<br />lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-13577547109535174612016-02-16T13:06:00.000-07:002016-02-16T13:07:02.648-07:00Flaky Pastry Egg Tarts<br />
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<b><i><span style="color: #38761d; font-size: large;"> When my friend, Peng, linked me a video about a hong kong grandpa retiring and teaching his grand daughter to make his famous flaky pastry egg tart, i remembered that i have also made the flaky pastry this way but have not posted cos i have been neglecting my blog, but this recipe will be lost if not shared. All flaky recipes have been following the western way of layering by wrapping the butter dough with the less butter dough(the chinese called this the water dough and the butter dough, oil dough), but for this egg tart, it is the other way round, the water dough is wrapped by the oil dough. It is really flaky and easy to roll. I have used the traditional ingredient - LARD but vegetable shortening can be used. LARD is available in 1 lb block in all our supermarkets and it is inexpensive. Follow my instructions and you will have perfect flaky egg tarts.</span></i></b><br />
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<a name='more'></a><b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Ingredients:</span></b><br />
<b><br /></b>
<b>A</b><br />
<b><i>Oil Dough:</i></b><br />
<br />
65 gm low gluten flour/cake flour<br />
100 gm lard/shortening<br />
1/4 tsp salt<br />
1/4 tsp butter flavored oil<br />
<br />
<b>B</b><br />
Water Dough:<br />
<br />
15 gm sugar<br />
10 gm lard<br />
1/4 tsp butter flavored oil<br />
45 gm water<br />
65 gm low gluten flour/cake flour<br />
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<b><span style="color: #990000;">Method:</span></b><br />
<br />
Using a hand mixer, beat ingredient A(Oil Dough) until well mixed.<br />
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Remove on to a plastic wrap and shape it into flat rectangle.<br />
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Using the same bowl, beat ingredients B with the hand mixer until well mixed, scrape the sides of the bowl now and then.<br />
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Remove on to counter top, dust with bench flour, knead it slightly until pliable. Shape it flat to about the size of the oil dough<br />
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Open up the plastic wrap of the oil dough and place the water dough on top of the oil dough.<br />
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Use more bench flour if it is too sticky.and place a piece of parchment paper on top.<br />
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Roll gently into a thin layer rectangle(it will be messy in the beginning but it will be nice and perfect after all the folding and rolling). While rolling, make sure that the base is not stuck, use more bench flour if you have to.<br />
<br />
Fold the 2 sides in so the they meet in the center of rectangle - this is called a book fold<br />
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Repeat rolling out into a rectangle and book fold another <b>2 more times. All together 3 x book fold. Do not fold more than 3 times. </b><br />
<b><br /></b>
After 3 book folds, roll the dough into a thin rectangle with 1/8 inch thickness. <br />
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Using a fluted cookie cutter which is approximately the same size of your egg tart mold, cut rounds.<br />
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Place a round on to the egg tart mold and using your thumb to push the round dough up the sides of the mold until it is slightly higher, making sure not to puncture the dough. Even pressure is required so that the sides are of even thickness to ensure perfect egg tart.<br />
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Repeat until all the dough has been used up. <br />
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Wrap these dough filled molds with plastic wrap and leave in airtight container in the fridge, OVERNIGHT. The dough has to be VERY VERY COLD or else it will shrink and the egg mixture will overflow.<br />
<b><i><br /></i></b>
<b><i>PREPARE THE EGG FILLING</i></b><br />
<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Ingredients</span></b><br />
<br />
55 gm sugar<br />
1/4 tsp egg yolk yellow coloring<br />
100 gm warm water<br />
2 large eggs<br />
80 gm whole/evaporated milk<br />
70 gm heavy cream<br />
1/2 tsp vanilla extract<br />
<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Method</span></b><br />
<br />
Mix sugar, yellow coloring and warm water until sugar dissolves.<br />
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Lightly beat 2 eggs, then add in milk, heavy cream and vanilla extract. Stir until combined.<br />
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Add in the sugar mixture and pass through a fine sieve.<br />
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<b><i>TO BAKE THE EGG TARTS</i></b><br />
<br />
Place oven rack to the lowest rung of the oven<br />
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Preheat oven 425f convection.<br />
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Remove the chilled dough from the fridge and place onto baking tray.<br />
<br />
Fill the chilled molds with the egg mixture to about 90 % full.<br />
<br />
Place to bake for 18 to 20 minutes (check at 15 minutes and move around the egg tarts as some might be more browned or the egg filling has been cooked, ovens are known for uneven heat.) The egg tarts are ready when the sides of pastry is slight browned and the egg filling is still jiggling.<br />
<br />
Remove and let cool on cake rack, When slight cooled, egg tart can be removed from tart molds.<br />
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Enjoy<br />
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lilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-47170994075244539322016-02-02T19:28:00.000-07:002018-05-16T12:30:07.016-06:00Orange Chiffon Cake Revisited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOx1W3mBh6n3RNFkSSkXM506yi9mvnFzQjsP2_No0VFGQfxmLfgdn8rGiN4GueFi1ZcPgV4_zuSkbWLxEu7NH9RBX-58OSo_sJm9bjYW9g6vSjQO9U-R_GJ2Xa4LLheWMU-Rk7ZgUypx8/s1600/20160202_161039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOx1W3mBh6n3RNFkSSkXM506yi9mvnFzQjsP2_No0VFGQfxmLfgdn8rGiN4GueFi1ZcPgV4_zuSkbWLxEu7NH9RBX-58OSo_sJm9bjYW9g6vSjQO9U-R_GJ2Xa4LLheWMU-Rk7ZgUypx8/s400/20160202_161039.jpg" width="400" /></a></div>
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<b><i><span style="color: #6aa84f; font-size: large;">I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot. Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture. i too find that there is no need to add the sugar slowly while whisking the egg whites. It makes no difference, so just add egg whites, cream of tartar and sugar all at once and whisk at a constant slow speed.(speed 4 in kitchenaid mixer)</span></i></b><br />
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<b><span style="color: #990000;">Ingredients</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">20 cm chiffon mold</span></b><br />
<br />
A<br />
5 egg yolks<br />
1/3 cup vegetable oil<br />
1/2 cup orange juice(cold from the fridge)<br />
1/2 tsp orange paste<br />
Zest from 1 large orange<br />
<br />
B<br />
3/4 cup cake flour plus 1/3 cup all purpose flour and 2 tbsp(150 gms)<br />
5 tbsps fine granulated sugar(60 gms)(can be reduced 50 gms)<br />
3/4 tsp baking powder<br />
1/2 tsp salt<br />
<br />
C<br />
5 egg whites<br />
1/8 tsp Cream of tarter<br />
7 tbsps fine granulated sugar(85 gms)(maybe increased to 100 gm if using 50 gm for the above)<br />
<br />
<b><i><span style="color: #990000;">Method:</span></i></b><br />
<br />
Preheat oven 325 f.<br />
<br />
Sieve 3/4 cup cake flour and 1/3 cup a. p. flour plus 2 tbspa(to make total 150 grams) 3/4 tsp baking powder, 5 tbsp fine granulated sugar and salt, 3 times.<br />
<br />
Pour 1/3 cup vegetable oil and 1/2 cup orange juice in a microwave container/pyrex measuring jug<br />
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Microwave on high for 1 minute(if orange juice is in room temp. microwave for 30 seconds)(my microwave wattage is 1000 watts so adjust according to your microwave wattage)<br />
<br />
Pour hot oil and orange juice mixture into sieved ingredients and using a whisk, mix thoroughly<br />
<br />
Add orange paste, zest and 5 egg yolks. Mix until well combined.<br />
<br />
Wipe mixing bowl and whisk with vinegar to make sure that it is totally oil free.<br />
<br />
Whisk 5 egg whites, 1/8 tsp cream of tartar and sugar at speed 4 kitchenaid mixer until firm and soft peak.<br />
<br />
Put 1/3 of whisked egg whites into egg yolk mixture and still using the whisk, mix until mixture is the same texture as the whisked egg white.<br />
<br />
Pour this mixture into the egg whites and now using a large rubber spatula, fold the egg whites into the tempered egg yolk mixture, cutting in the middle of bowl at 12 o'clock to 6 o'clock and scooping right to the bottom, lifting mixture over while turning the bowl. Repeat this folding until mixture is well combined with no egg white streaks.<br />
<br />
Pour from a higher position into 8 inch ungreased chiffon mould, By pouring from higher position, bubbles will dissipate. Level mixture and bang mould on countertop to remove larger bubbles.<br />
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Put to bake in 325f for 40 - 45 mins. (oven temperature defers from oven to oven,)(you can bake at 325f for 10 mins and then reduce to 300f for another 30 - 35 mins)<br />
<br />
Remove from oven and invert cake (i like to use a stainless funnel and allow the center hole resting on the funnel) until cold before removing from mould.<br />
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<br />
10 inch chiffon pan recipe<br />
<br />
A<br />
8 egg yolks<br />
1/2 cup plus 1 tsp vegetable oil<br />
1/2 cup plus 5 tbsp orange juice(cold from the fridge) or thick coconut milk(1/2 can of 400 ml can)<br />
1/2 tsp orange paste (1 tsp pandan paste)<br />
Zest from 1 large orange(omit if making pandan chiffon<br />
<br />
B<br />
1 cup plus 1/3 cake flour plus 1/2 cup plus 1/3 cup all purpose flour (140 gms cake flour plus 100 a.p.flour)<br />
3 tbsp plus 1 tsp fine granulated sugar(50 gms)<br />
1 1/4 tsp baking powder<br />
1/2 tsp salt<br />
<br />
C<br />
8 egg whites<br />
1/2 tsp Cream of tarter<br />
3/4 cups fine granulated sugar(150 gms)<br />
<br />
Method is the same as above except zap the orange juice/coconut milk and oil mixture in the microwave for 1 1/2 minutes(1000 watts microwave)<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-69151892108974077192015-04-14T12:35:00.000-06:002015-04-14T12:35:12.299-06:00Kaya Rich Egg Custard Improved<br />
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<span style="color: #6aa84f; font-size: large;"><b><i>Kaya is a food spread/curd <span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">or custard made from </span><span style="background-color: white;">coconut milk</span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">,eggs,</span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">and </span><span style="background-color: white;">sugar. </span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">It is wildly popular in </span><span style="background-color: white;">Malaysia and </span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">in the </span><span style="background-color: white;">malay language</span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;"> the word </span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;">kaya</span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;"> means rich,</span><span style="background-color: white; font-family: sans-serif; line-height: 17.9200000762939px;"> hence represents the texture. To acquire perfect texture, requires patience and slow cooking under low heat is the way to go. Knowing me, the most impatient side of me, must find ways and means to achieve with the least amount of effort. I have found that making this <a href="http://lilyng2000.blogspot.com/2005/05/kaya-rich-egg-custard.html">Kaya - Rich Egg Custard</a> is possible in the microwave and with an addition of one more ingredient, the custard now is no fail if you should follow the instruction of cooking it low and slow</span></i></b></span><br />
<span style="background-color: white; color: #6aa84f; font-family: sans-serif; font-size: large; line-height: 17.9200000762939px;"><b><i><br /></i></b></span>
<span style="background-color: white; color: #6aa84f; font-family: sans-serif; font-size: large; line-height: 17.9200000762939px;"><b><i>I have added a little STARCH to the recipe and it helps to prevent the eggs from overcooking and gives more lead way to the success of the egg rich mixture. The starch molecules slow protein coagulation, making the egg proteins more resistant to curdling..</i></b></span><br />
<span style="background-color: white; color: #6aa84f; font-family: sans-serif; font-size: large; line-height: 17.9200000762939px;"><b><i><br /></i></b></span>
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<span style="color: #990000; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 17.9200000762939px;"><i><b>Ingredients:</b></i></span></span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;">5 eggs (280 gm)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">280 gm sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">200 ml thick coconut milk</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">a pinch of salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 tsp of powdered vanillin</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp cornstarch/potato starch/tapioca starch</li>
</ul>
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<span style="color: maroon;">Method:</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Stir and whip all ingredients except vanillin in a glass bowl to break up the eggs. Strain mixture.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Microwave uncovered for 5 mins on level 4(i am using 1000 watts) and then stir. Repeat again 5 mins on level 4, by now the mixture will be thicker.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Continue to Microwave for 3 mins on level 3, remove from microwave and stir. the custard should be thicken by now.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">This time, cover with cling wrap and leave an opening for steam, microwave on the level 2 for 5 mins.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Remove wrap and stir adding in the vanillin and let it cool</li>
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<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 17.9200000762939px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-30501195698985884202015-02-18T08:30:00.003-07:002015-02-18T08:31:40.603-07:00GONG XI FA CAI/HAPPY CHINESE NEW YEAR<span style="color: red; font-size: x-large;"><b><i>GONG XI FA CAI/HAPPY CHINESE NEW YEAR</i></b></span><br />
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<span style="color: red; font-size: x-large;"><b><i><br /></i></b></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-23201267977343387082015-01-17T15:53:00.000-07:002015-01-17T15:53:22.746-07:00Homemade Powdered Mushroom <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1kQM8k4VCt9i9SuzBqt8KWLCVQBXvXVoQWbsKLyMpQC6ldKLymcbhebSVlXyOd1Bnd3NPLPNcwHw0Oux_gFXSc3OzBuAVI3EVcKuKSRJAoy6flWThzTZcXk7rVrsndNqw1WL_oaoBheL/s1600/IMG_1778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1kQM8k4VCt9i9SuzBqt8KWLCVQBXvXVoQWbsKLyMpQC6ldKLymcbhebSVlXyOd1Bnd3NPLPNcwHw0Oux_gFXSc3OzBuAVI3EVcKuKSRJAoy6flWThzTZcXk7rVrsndNqw1WL_oaoBheL/s1600/IMG_1778.JPG" height="300" width="400" /></a></div>
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<span style="color: #6aa84f; font-size: large;"><b><i>I am always learning new things and if i discover an ingredient or technique which is inexpensive, i would try is out. If it is a good thing, i will certainly share it with all my readers. It has been a rage in the food world a while ago and still is, an important item in the pantry. It is mushroom powder which will add much-desired 'umami' to everything you cook. What is 'umami'? It is that ubiquitous flavor that no one can really pin down and that is best described as a 'meaty' flavor. Being asian, i love dried shitake mushrooms more than other dehydrated mushrooms and will always have stock of these shitake mushrooms anytime. Have you wondered what you should do with the stalks of these dehydrated mushrooms? I would usually reserve them for soups as they are too woody and fibrous to consume. But now i have discovered that i could turn them into 'mushroom powder' saving an arm or a leg as Magic Mushroom Powder selling online is costly. You could use the whole cap of the shitake instead of the stalks but i prefer to keep the caps for soups, stew and stir-fries for their wonderful texture and flavor. Now you will ask - how to use 'mushroom powder? you use it as an enhancer like MSG. Add this enhancer to your cooking for an extra 'wow' factor, it is a natural ingredient. Be sure to add this enhancer at the end of the cooking time like you would normally do with MSG and use it sparingly as a little goes a long way.</i></b></span></div>
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<a name='more'></a><b><span style="color: #990000;">Ingredients:</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Stalks of dehydrated/dried mushrooms</span><br />
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<span style="font-size: large;"><b><span style="color: #990000;">Equipment:</span></b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Electric Grinder or Blender</span><br />
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<span style="color: #990000; font-size: large;"><b>Method:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0kDThaW4QWou17y9yoZo8I3_9WtyM2KDkTSI4kDkLoc7QnSDT0QYL0rplIaHQFr4UsBMjtr5w0F7oUCGaoNk4uSESl07xoBcv7bg72JuGjcoD-pr6JSiCZPliB1dsTfCBcdtX_baOWfu/s1600/IMG_1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0kDThaW4QWou17y9yoZo8I3_9WtyM2KDkTSI4kDkLoc7QnSDT0QYL0rplIaHQFr4UsBMjtr5w0F7oUCGaoNk4uSESl07xoBcv7bg72JuGjcoD-pr6JSiCZPliB1dsTfCBcdtX_baOWfu/s1600/IMG_1775.JPG" height="640" width="480" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-11535555101153943402014-10-27T18:59:00.000-06:002014-10-28T09:50:20.522-06:00Homemade Pickled Mustard Greens aka Kiam Chye/Hum Choy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnqFmL-h53hYCcCoPGSwAljymZ8ZZMGWuwpoMoKhxSW0wWNuXZAojyemo9jThtlpB6A7QHl0J04Lb6O5y7cRSQgKf1Y7GfKUIxFVaemjrSSk8rIg35sUvGRWAliUnAucPVO6CpPYokNLs/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnqFmL-h53hYCcCoPGSwAljymZ8ZZMGWuwpoMoKhxSW0wWNuXZAojyemo9jThtlpB6A7QHl0J04Lb6O5y7cRSQgKf1Y7GfKUIxFVaemjrSSk8rIg35sUvGRWAliUnAucPVO6CpPYokNLs/s1600/IMG_0884.JPG" height="240" width="320" /></a></div>
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<b><span style="color: #990000;">i have been pickling my own kiam chai/hum choy and it has been very satifying as the taste can be adjusted to your own liking. I am sharing my experience and hope that all who are far away from home and good freshly pickled kiam chai/hum choy is not available. Nothing is better than a bowl of hot kiam chai/hum choy soup in a cold winter's day. This soup is also good for the hot summers as the chinese consider salt to 'har for' (cantonese) - in english to douse the fire in you, especially when a piece of tofu is also added to the soup.</span></b><br />
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<b><span style="color: #990000;">Ingredients</span></b><br />
4 lbs (kai choy) 芥菜, mustard green, washed & drained<br />
Generous amount of table salt(enough to sprinkle onto the mustard green)<br />
<br />
<b><span style="color: red;">Brining solution</span></b><br />
4 quarts rice water,(is water which you use to wash rice, then drain for use. if not, substitute<br />
1 tbsp rice flour) or enough to cover<br />
1 tbsp sugar<br />
Salt(more if you were not heavy handed to begin with when you sprinkle salt onto kai choy initially)<br />
Dried galangal slices<br />
Dried chillies(optional)<br />
Turmeric powder (about 1/4 - 1/2 tsp)<br />
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<b><span style="color: blue;">Equipment: </span></b><br />
<br />
a large pot or saucepan<br />
a large 4 quart glass bottle<br />
<br />
<b><span style="color: #990000;">Method </span></b><br />
<br />
Wash kai choy/mutard green and leave to drain dry<br />
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Cut kai choy mustard greens into half, leave in a large colander or several colanders. Sprinkle kai choy generously with salt and leave aside for about 6 hours to draw out the moisture and wilting the kai choy. Discard the drained liquid whilst wilting.<br />
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<b>Bring rice water, and the rest of the brining ingredients to the boil. Set aside to cool before using.</b><br />
<br />
After the kai choys have wilted, squeeze as much of moisture from the wilted kai choys and then pack them into a large glass bottle, making sure you firmly press the kai choys down<br />
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P<b>our cooled brining solution into the glass bottle making sure the brining solution is above the kai choys. </b><br />
<br />
Using a piece of plastic wrap, push it down the top of the kai choy and to the sides of the bottle. This will help to prevent the kai choys from floating above the brining solution<br />
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Close the lid and set aside in a cool place to ferment for 5-7 days.<br />
<br />
Check on the greens every day and if you see any whitish bloom on the surface of the brining solution, skim it away(i do not have any, perhaps it is cooler in my kitchen).<br />
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After 7 days of brining, the kai choys should have matured, without any visible green. Remove the mustard green <b>without </b>squeezing out any liquid.<br />
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Wrap the mustard greens in cling film and store refrigerated in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-83068446220950259962014-10-24T18:57:00.002-06:002014-10-24T18:57:47.932-06:00Private PolicyThis Privacy Policy governs the manner in which favorites lily's wai sek hong collects, uses, maintains and discloses information collected from users (each, a "User") of the http://lilysbest.blogspot.com/ website ("Site"). This privacy policy applies to the Site and all products and services offered by favorites lily's wai sek hong.<br />
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Privacy policy created by Generate Privacy PolicyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-26619911720230669742014-09-13T10:23:00.000-06:002014-09-13T10:23:12.883-06:00Nutella Flower Bread<span style="color: #6aa84f; font-size: large;"><b><i><br /></i></b></span>
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<span style="color: #6aa84f; font-size: large;"><b><i><br /></i></b></span>
<b style="color: #6aa84f; font-size: x-large;"><i>There are several Youtube videos making this bread and all of them are pretty good but i find that <a href="https://www.youtube.com/watch?v=HwvYmBo_bN4">Steve's Kitchen</a> is clear and his instruction is easy to follow. I have changed the bread recipe and used a bread machine to make the dough. The result is a lovely googy sweet bread which is too pretty to break up and devout, but who can resist, the fragrance perfumed the whole house.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P4vuEiifPsw6u0Efj2Nv1kXhQEbgiBSWPxkkQY61dgQiZErUEXpxlFevnsnkaOTyjyx1FERouq5eKcifeK30oI6O2aHETvXS478D_Z0Gy8lvcy0POC_cBgcNEdsLmXuH4_sRpKKmezGS/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P4vuEiifPsw6u0Efj2Nv1kXhQEbgiBSWPxkkQY61dgQiZErUEXpxlFevnsnkaOTyjyx1FERouq5eKcifeK30oI6O2aHETvXS478D_Z0Gy8lvcy0POC_cBgcNEdsLmXuH4_sRpKKmezGS/s1600/IMG_1551.JPG" height="295" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QouJLnOuSu-4FZj02nKHLLDPaJm3qw9hTEj-IKE_WQAurYm5p_51Loom3WM1cipemqQilLnC37J9h2slQRG9RErnJsP95tbBhWspv0_jhyphenhyphenG2yEnUhdtOX0OXxRzB3z0c3NB82p_dU3LK/s1600/IMG_1552-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QouJLnOuSu-4FZj02nKHLLDPaJm3qw9hTEj-IKE_WQAurYm5p_51Loom3WM1cipemqQilLnC37J9h2slQRG9RErnJsP95tbBhWspv0_jhyphenhyphenG2yEnUhdtOX0OXxRzB3z0c3NB82p_dU3LK/s1600/IMG_1552-001.JPG" height="320" width="179" /></a><b><span style="color: #990000;">Ingredients:</span></b><br />
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180ml / 3/4 cup Milk(adjust accordingly, i had to use more cos my flour is extra dry)<br />
2 Egg Yolks (keep the whites to glaze the bread)<br />
70g / 1/3 cup fine granulated sugar<br />
1 tsp salt<br />
450g /1lb Bread Flour(i used 400 g bread flour and 50 g cake flour)<br />
1 1/2 tsp instant yeast<br />
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30g / 1oz unsalted Butter<br />
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1 cup of Nutella<br />
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<b><span style="color: #990000;">Method</span></b><br />
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Put the milk, egg yolks, sugar, salt, flours and lastly the instant yeast into the bread machine bowl and choose the dough function and press start. <br />
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When the dough has been kneaded for a while(time depends on your bread machine) and the dough is smooth, add in the butter and continue until the dough function is completed.<br />
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When the bread machine beeps for dough function completion, remove dough onto counter top and shape the dough into baton with a lot of traction(follow <a href="https://www.youtube.com/watch?v=RgqPli_sLLM">Bread shaping demo with ciril hitz</a>). Cover with plastic wrap and a damp cloth and allow to rest for at least 10 minutes.<br />
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After resting, knead the baton lightly to make it longer. Divide dough into 4 sections(i weighed the baton and then divide the weight with 4). Shape each section (follow <a href="https://www.youtube.com/watch?v=RgqPli_sLLM">Bread Shaping Demo with Ciril Hitz</a>) into rounds. Cover again with plastic wrap and then a damp cloth and rest for 10 minutes.<br />
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After 10 minutes, follow <a href="https://www.youtube.com/watch?v=HwvYmBo_bN4">Steve's Kitchen</a>) to shape the flower.<br />
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The scrap removed from the edges when shaping the flower can be tuned into a flower bun<br />
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Before baking</div>
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Baked</div>
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Allow the flower to proof until double in size. When the flower is doubled in size, brush with egg white and spray the baking sheet with water.<br />
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Bake in preheated 350f/180c for 12 - 15 minutes for convection oven and 15 - 20 minutes for convection over or until golden brown.<br />
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Remove from oven, and remove the flower bread onto a cake rack to cool before serving<br />
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Enjoy.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-81798341594696333582014-07-24T15:13:00.000-06:002014-07-24T15:13:49.055-06:00Japanese Style Spinach<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span></div>
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<b style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;"><i>This Japanese specialty is know as O-hitashi and is a simple to prepare side dish for chicken or fish, such as salmon or tuna. <span style="line-height: 12px;">What i made might not be called O-histashi as i have changed the dressing to my taste. Well, whatever, n</span>ot only is this recipe simple to prepare, it only </i></b><b style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;"><i>needed <span style="background-color: transparent; line-height: 12px;">everyd</span><span style="line-height: 12px;">ay ingredients, plus water and two very simple, quick cooking techniques - blanching and dry-toasting. Some easy plating tricks, will at the end, result to something that is </span><span style="line-height: 12px;">visually quite stunning, </span><span style="line-height: 12px;">d</span><span style="line-height: 12px;">elicious and healthy too. </span></i></b></div>
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL5ZaMjBmsMz67CEK5JYXL4APw5UF76m7NDV9-dNcf9c64DMPpgpTiTxeNJ9JGNj0YVPEGOZQHUriocFwlRFDRTInErB_PF_uGJKElFsRzwVxyTRAe2mW47oGms41Vnwcp3m6aY7GSTNe/s1600/IMG_1448.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL5ZaMjBmsMz67CEK5JYXL4APw5UF76m7NDV9-dNcf9c64DMPpgpTiTxeNJ9JGNj0YVPEGOZQHUriocFwlRFDRTInErB_PF_uGJKElFsRzwVxyTRAe2mW47oGms41Vnwcp3m6aY7GSTNe/s1600/IMG_1448.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LQ_Wqdyx8W6p00NGRToC9IlH6Qa5ZLcaAry3bal9BKnQHvaMihE525ezNKr-kYWFJK5Q7y_ED04CpPhD8IOH8WDXn8hmzaR1OsiAyMoJqSIkjA-Q7_KQse6TouxD0VSF1joGbGQYI1JH/s1600/IMG_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LQ_Wqdyx8W6p00NGRToC9IlH6Qa5ZLcaAry3bal9BKnQHvaMihE525ezNKr-kYWFJK5Q7y_ED04CpPhD8IOH8WDXn8hmzaR1OsiAyMoJqSIkjA-Q7_KQse6TouxD0VSF1joGbGQYI1JH/s1600/IMG_1444.JPG" height="221" width="320" /></a></i></b></span></div>
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<span style="line-height: 12px;"><b><span style="color: #990000;">Ingredients;</span></b></span></div>
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1 lb fresh spinach (not baby spinach), washed well, dried well,( i leave the root ends attached, so wash in-between the stems - the root ends will be removed only after blanching as it will be easier to manage)</div>
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2 tbsp light soy sauce</div>
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2 tbsp water</div>
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1/2 tsp vinegar</div>
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1 tbsp sesame oil</div>
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1/2 tsp sugar (to balance the tartness of the vinegar and the soy sauce which can be too salty)</div>
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1 tbsp sesame seeds, toasted in a dry pan over medium-low heat, stirring occasionally, until they start to pop and are golden brown and fragrant</div>
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<span style="color: #990000;">Method:</span></div>
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Bring a large pot of salted water(i added a little sugar) to a boil over high heat. While the water comes to a boil, prepare a large bowl full of ice water. Set aside.</div>
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Once the water is boiling, add the spinach to the pot. Cook until spinach is wilted and then transfer spinach immediately to the bowl of ice water. swirling gently to ensure all of the leaves cool right away. Spinach should be a nice, bright green color.</div>
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Gently squeeze out as much excess water as possible. </div>
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Place the squeezed spinach in a bowl and loosen the spinach. Mix the soy sauce, sugar, vinegar, water and sesame oil together and pour the mixture over the spinach. Allow to sit and marinate for about 10-15 minutes.</div>
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Place a large sheet of plastic wrap on to a cutting board. Remove the root ends from the spinach, take half portion of spinach and place it on top of plastic wrap. Arrange the other half of the spinach beside the first half with the stems and leaves, the opposite way. Fold the edge of plastic wrap over the spinach and roll the plastic wrap over, pulling the plastic wrap as tightly as possible. Squeeze the wrapped spinach to remove as much of the dressing as possible. Do not remove the plastic wrap.</div>
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Using a very sharp knife, cut/slice the rolled spinach into equal cylinders. (You will probably need to trim each end of the log away as well so that they’re nice and flat.) Sliced cylinders can be left in the refrigerator covered gently with plastic wrap until ready to serve.</div>
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Put toasted sesame seeds in a shallow dish. Dip one end of each of the cylinders into the sesame seeds, remove the plastic wrap and then place on a serving dish. Serve immediately.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-67429097706321150592014-06-25T12:02:00.000-06:002014-06-25T12:02:53.269-06:00Puff Pastry Topping Pork Floss Roll<br />
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<span style="color: #38761d; font-size: large;"><b><i>I have tried so many sweet bread recipes for rolls and buns and non has failed. When i want to make sweet bread but am lazy to look for the complicated recipes, meaning recipes using different methods like <a href="http://lilyng2000.blogspot.com/2009/02/cocktail-buns.html">tangzhung</a> method <a href="http://lilyng2000.blogspot.com/search/label/Bread">etc</a>, i will go for this <a href="http://lilysbest.blogspot.com/2012/11/conchasmexican-buns.html">straight</a> method. Lately i have been making sweet bread with the sponge method as the texture is so much softer with a bite which the straight method lacks. Instead of making a simple filled sweet roll this time, I topped the roll with a piece of puff pastry and nori, and this really kick up this sweet roll a couple of notches. </i></b></span><br />
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<a name='more'></a><b><span style="color: #990000;">Ingredients:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fI6FhM5_sMn3ei0fJR0dD51pkqRlbH3fcpZLaUlEy0VCFNjGkDMDCQXVS-XJWg86z3OdPM2txTrYfWsH0P76nNn05SN0CAPnF89PIlE5A0wWpNm3OzT3NMYKIkxqBl_ihrAS9uYuupL1/s1600/IMG_0967-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fI6FhM5_sMn3ei0fJR0dD51pkqRlbH3fcpZLaUlEy0VCFNjGkDMDCQXVS-XJWg86z3OdPM2txTrYfWsH0P76nNn05SN0CAPnF89PIlE5A0wWpNm3OzT3NMYKIkxqBl_ihrAS9uYuupL1/s1600/IMG_0967-001.JPG" height="320" width="257" /></a></div>
<b><i><span style="color: red;">Sponge:</span></i></b><br />
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1 1/2 cups bread flour<br />
1 tsp instant yeast<br />
1 tbsp fine granulated sugar<br />
1/2 cup water<br />
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<b><i><span style="color: red;">Main /Dough</span></i></b><br />
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1 large egg<br />
1/4 cup fine granulated sugar<br />
2 tbsp milk powder<br />
1 tsp salt<br />
All the sponge<br />
1 cup plus 2 tbsp bread flour<br />
1 tsp yeast<br />
3 tbsp soft butter<br />
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<b><i><span style="color: red;">Filling:</span></i></b><br />
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Pork/chicken Floss<br />
Mayonnaise<br />
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<b><i><span style="color: red;">Topping:</span></i></b><br />
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Puff Pastry<br />
Nori Sheet<br />
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<b><i><span style="color: red;">Glaze:</span></i></b><br />
<b><i><span style="color: red;"><br /></span></i></b>
1 egg yolk plus 1 tbsp water<br />
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<b><i><span style="color: #990000;">Method:</span></i></b><br />
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<b><i><span style="color: red;">For the sponge:</span></i></b><br />
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Put all the ingredients in the food processor and pulse until it comes to a ball.(you can just use a big bowl and mix all the ingredients together)<br />
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Remove onto counter-top and knead until smooth.<br />
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Put smooth dough into a straight side container and cover tight. Make a marking of the dough's height at the outside of container and another marking which is double of this height. When dough reaches the second mark, (time depends on the weather), it should be ready. Another indicator to see if dough is ready, dip finger into flour and then into center of dough, if the finger mark remains dipped, the dough is ready.<br />
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<b><i><span style="color: red;">For the main dough:</span></i></b><br />
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Put the ingredients according to the list starting with the egg and ending with the yeast into the bowl of the bread machine. Leave the soft butter for later. <br />
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Select the dough function and press start. As the machine begins to churn, it should bring the flour together into a dough, check it at this stage to see if extra liquid is required. More liquid is needed if there are still dry flour in the bowl.<br />
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Let the bread machine continue to knead, check dough again and if dough is smooth in texture, add in the soft butter.<br />
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When the dough function is completed. Remove dough gently on to counter top, scale dough to the size you desire. Cover dough with plastic and damp cloth and let it rest for 10 mins.<br />
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After resting, take the first dough and fold dough in (sides to the center) until a smooth top surface is obtained. Leave to rest and continue with the rest of the dough balls, covered.<br />
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Take the first ball and roll into a 1 inch rope, continue with the rest of the dough balls.<br />
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Roll rope flat with rolling pin into an oval shape dough.<br />
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Spread a layer of mayo pork floss filling onto oval dough but do not spread to the edge.<br />
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Start rolling the oval filled dough like rolling the swiss roll but as tightly as possible. Seal the edges by pinching very tightly so that a very smooth surface is obtained. Rock the filled dough for better shape. Put onto lined sheet pan seam side down. Repeat with the rest of the dough and filling. Leave to proof covered until double in size.<br />
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Preheat over to 375 f.<br />
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Cut puff pastry to the size of the dough lengthwise and the width should be slightly wider than the dough. <br />
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Cut nori to fit puff pastry.<br />
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When filled dough has turned double in size (check by gently pressing into one and if indentation remains sunken, then it is ready), brush with egg glaze and put a piece of puff pastry on top of glaze, glaze the puff pastry and then place a piece of nori on top. Repeat.<br />
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Spray water onto the vacant space between the prepared rolls in the lined sheet pan before putting it to bake for 15 minutes, until puff pastry is golden brown. (the sprayed water will create steam which will give the dough some oven-spring)<br />
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Remove bread from oven and leave on cake rack to cool before serving.<br />
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<b><i>Enjoy</i></b><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-71534348073346698132014-05-11T10:02:00.000-06:002014-05-11T10:02:57.770-06:00Mothers Day Butterfly Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-size: large;"><b><i>The ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=1148&radio=1">King Arthur Flour Blog</a>. It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor.</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="color: #38761d; font-size: large;"><b><i>This cake was actually baked for Renee's 12th Birthday but i would like to dedicate this cake to all MOTHERS who have obligated to love you and that is the purest love on earth.</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="color: red; font-size: large;"><b><i>HAPPY MOTHER'S DAY</i></b></span><br />
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Recipes adapted from <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=1148&radio=1">King Arthurs Blog</a> with modifications<br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
<b><i><span style="color: #cc0000;">Cake</span></i></b><br />
<br />
2 3/4 cups Cake Flour<br />
1 2/3 cups superfine granulated sugar<br />
1 tbsp baking powder<br />
3/4 teaspoon salt<br />
3/4 cup (12 tablespoons) unsalted butter, softened<br />
4 large eggs whites plus 1 whole large egg<br />
1 cup full-fat vanilla yogurt or 1 cup whole milk<br />
2 tsp vanilla extract<br />
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<b><span style="color: #990000;">Method:</span></b><br />
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Preheat the oven to 350°F.<br />
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Prepare (3) three 9 x 2" round pans by lining the bottom with parchment, then greasing the parchment and sides of the pans.<br />
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Put all of the dry ingredients into the food processor and pulse a few times to blend the ingredients.. Add the soft butter and pulse until ingredients are evenly crumbly, like fine damp sand. ( It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.)<br />
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Add the egg whites one at a time, then the whole egg, pulsing well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl after each addition.<br />
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In a small bowl, whisk the yogurt or milk with the vanilla , with the food processor on, add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides of the bowl.<br />
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Pour the batter into the the (3) three prepared pans using a weigh for the same amount of batter.<br />
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Remove 1 tbsp of batter from the first pan which will be the lightest shade of color and put it in third pan.<br />
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Remove 2 tbsp of batter from the second pan which will be a shade darker than the first pan and put it in the third pan.<br />
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Color the third pan with the color of your choice and this is the darkest shade.<br />
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Remove 1 tbsp of colored batter and put it back to the first pan and mix well. Bang on countertop to remove bubbles before putting to bake.<br />
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Remove 2 tbsp of colored batter and put it back to the second pan and mix well. Ban on counter-top to remove bubbles before putting to bake.<br />
<br />
Bang the third pan on counter top to remove bubbles before putting to bake.<br />
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(i bake 3 pans at the same time with 2 pans on top rack which will be more to the sides of oven and 1 pan at the bottom rack right in the middle. Rotate pans after 15 mins of baking)<br />
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Bake for 20 to 25 minutes, a toothpick or cake tester inserted into the center will come out clean when done.<br />
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Remove from the oven onto a cake rack and after 5 minutes, remove from the pan and leave to cool on a rack before frosting.<br />
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I made double this cake recipe cos i wanted a 6 layer cake.<br />
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<b><span style="color: red;">Frosting:</span></b><br />
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<b><i><span style="color: #cc0000;">Buttercream</span></i></b><br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
1/2 cup (4 ounces) unsalted butter or non-trans fat vegetable shortening (we used 1/4 cup of each)<br />
Pinch of salt<br />
1 tbsp meringue powder,( optional) for "holding power"<br />
1 tsp vanilla extract<br />
2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar<br />
2 to 4 tablespoons (1 to 2 ounces) milk<br />
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<b><span style="color: #990000;">Method</span></b><br />
<br />
Cream the butter and/or shortening until fluffy.<br />
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Beat in the salt, meringue powder, and the vanilla.<br />
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Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.<br />
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Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust. </div>
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Yield: 2 1/2 cups and i doubled this recipe for i am frosting 6 layers of cake.</div>
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<b><i><span style="color: purple;">Chocolate Butterflies</span></i></b><br />
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I followed <a href="http://www.howtocookthat.net/public_html/chocolate-butterflies/">How To Cook That;Chocolate Butterfly</a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-61222648442420966152014-03-17T12:03:00.000-06:002014-03-17T18:01:33.780-06:00St Patrick's Day Corned Beef Dinner<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="color: #38761d; font-size: large;"><b><i>Happy St Patrick's Day to all who is celebrating. We celebrated with our friends who is of irish decent with a corned beef, potatoes and cabbage dinner. How else? this is how this chinese lady celebrate any festival or events, no fuss no muss, just eat. This chinese lady nearly did not get dinner ready in time, i had misread the cooking instructions on the bag of corned beef, i saw 1 hour and did not read the rest, so, i thought i just cook the slab of corned beef one and a half hour before dinner. But, before i started cooking, i re-read and oh my, it is 1 hour for every pound of corned beef and i have 3 pounds!!!!. So, think fast, ok, out came the pressure cooker, my saviour, put in 1/2 inch of water, put a saucer to raise the corned beef and pressurized the meat for 20 minutes. The corned beef is fork tender now, into the oven it went sitting on a bed of potatoes. There is a chinese or rather cantonese saying, - chor yau chor cheok meaning a wrong turned for the better - I saved a couple of hours of electricity.</i></b></span><br />
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<span style="color: #38761d; font-size: large;"><b><i><br />To go with the corned beef dinner, i made Irish Soda Bread which was good with a large dab of butter and i will post this recipe asap. </i></b></span><br />
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<a name='more'></a><b><span style="color: #990000;">Ingredients:</span></b><br />
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3 - 3 1/2 pounds corned beef of which a bag of spices comes with the meat<br />
2 pounds red potatoes - cut into quarters<br />
1 large head of green cabbage - cut into 8 pieces<br />
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<b><span style="color: #990000;">Glaze:</span></b><br />
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2 tsp dry mustard with 2 tbsp honey<br />
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<b><span style="color: #990000;">Method:</span></b><br />
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Put 1/2 inch water and a ceramic saucer in the pressure cooker. Put the corned beef on top of saucer, pressurized for 20 minutes. When pressure has been released, open pressure cooker and check if corned beef is fork tender. if so, remove and place the piece of corned beef over the bed of quartered red potatoes, together with all the liquid that is in the pressure cooker. Rub the spices of mustard seeds etc all over the corned beef and place the cabbage wedges around corned beef. Put to bake in preheated oven 300 f for 1/2 hour. Remove from oven and brush the glaze all over the corned beef and return to oven for another 1/2 hour until glaze is caramelized. Remove from oven and leave for at least 15 minutes before slicing corned beef.<br />
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HAPPY ST PATRICK'S DAY - dinner is ready.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-74684755448666876342014-03-11T12:16:00.000-06:002014-03-11T12:19:29.179-06:00Tofu Fah II/Douhua 豆花<br />
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<span style="color: #38761d; font-size: large;"><b><i><span style="background-color: white; font-family: verdana, geneva, helvetica, 'sans serif'; line-height: 15.600000381469727px;">If you are asian you should be familiar with soya bean products. Products made from soya beans are a staple or a must have in any asian pantry. Recipes using these products are limitless. I don't think i need to introduce these products and i am sure all you readers already know what they are. I am a soya bean fan and my brothers have mentioned that i will and can survive if i am to be put in tofu land. </span><span style="background-color: white; font-family: sans-serif; line-height: 19.200000762939453px;">Soybeans are considered to be a source of complete protein. </span><span style="background-color: white; font-family: sans-serif; line-height: 19.200000762939453px;">A complete protein is one that contains significant amounts of all the </span><a href="http://en.wikipedia.org/wiki/Essential_amino_acid" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.200000762939453px; text-decoration: none;" title="Essential amino acid">essential amino acids</a><span style="background-color: white; font-family: sans-serif; line-height: 19.200000762939453px;"> that must be provided to the </span><a href="http://en.wikipedia.org/wiki/Human_body" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.200000762939453px; text-decoration: none;" title="Human body">human body</a><span style="background-color: white; font-family: sans-serif; line-height: 19.200000762939453px;"> because of the body's inability to </span><a href="http://en.wikipedia.org/wiki/Biosynthesis" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.200000762939453px; text-decoration: none;" title="Biosynthesis">synthesize</a><span style="background-color: white; font-family: sans-serif; line-height: 19.200000762939453px;"> them. </span></i></b></span><br />
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<span style="font-family: sans-serif;"><span style="background-color: white; line-height: 19.200000762939453px;">I have tried making tofu fah/douhua using the way of pouring the hot soya bean milk into a tall pot which has diluted gypsum powder mixed with water at the bottom(this is called 'chong kau' in cantonese) but, at that time i made a very very large batch of soya bean milk and it was scary for me, as it was a huge large pot of hot boiling soya bean milk!!!!! So, i tried another process by just stirring in the diluted gypsum into the hot boiling milk, the recipe is here <a href="http://lilyng2000.blogspot.com/2005/06/tofu-fah.html">HERE</a>. I went through the comments in this post and found so many unsuccessful attempts by my readers and would like to comment further as to what might have caused it. Most of the time, the result is like scrambled eggs. First caution is - the boiling has to ceased and the heat from the stove turned off before adding in the diluted gypsum and when you are stirring the hot soya bean milk, do it in a front and back motion and then bring the wooden spoon or wooden spatula to the middle of the pot and hold it there. This will stop the motion of the soya bean milk , cos vigorously movement will break up the protein which the gysum has just coagulated it. So, do not stir round and round when the gypsum solution is added, just move front and back and stop at the center of pot, hold the spatula/wooden spoon at this position until the movement stops.</span></span></i></b></span><br />
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<span style="font-family: sans-serif;"><span style="background-color: white; color: #38761d; font-size: large; line-height: 19.200000762939453px;"><b><i>What i am about to share is a recipe using less beans with the same amount of water and instead of using cornstarch/potato starch, i have used RICE FLOUR. The method will the pouring method and this time is not so intimidating as it is a smaller portion and can be managed in any home environment.</i></b></span></span><br />
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<span style="font-family: sans-serif;"><span style="background-color: white; color: #990000; font-size: 12.727272033691406px; line-height: 19.200000762939453px;"><b>Ingredients:</b></span></span><br />
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<span style="font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;">150 gms soya bean</span></span><br />
<span style="font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;">2 liters water</span></span><br />
<span style="font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;">1 1/4 tsp gypsum powder dilute with 1/4 cup warm water</span></span><br />
<span style="font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;">60 gms rice flour</span></span><br />
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<span style="color: #990000; font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;"><b>Method:</b></span></span><br />
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<span style="font-family: sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 19.200000762939453px;">Wash soya beans and soak it with water which is 3 times the amount of soya beans for at least 4 hours in the summer or 6 hrs in the winter (i left it soaking for longer, if so, remember to change the soaking liquid).</span></span><br />
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When soya beans are soaked thoroughly, they should be plump looking. Drain all the soaking liquid.<br />
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Put 500 gm/2 cups/1/4 liter of water into an electric blender and add in 1/2 of the drained soaked soya bean. Use the liquefy function and buzz away until all the soya beans are crushed. Place a large muslin/cotton bag into a large pot and pour this liquefy soya bean into the bag and squeeze all the liquid into the pot. Repeat to liquefy the remaining half of the soya bean and squeezing out all the soya bean milk.<br />
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In a bowl, mix 150 - 200 ml of soya bean milk with 60 gm rice flour. Pass this through a fine sieve and leave aside.<br />
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Put in the remaining 1 liter of water into a large tall pot and bring it to the boil. When water starts to boil, add in the soya bean milk. Stir to prevent burning and boiling over. (this way of boiling plain water first then add the thick soya bean milk prevents the soya bean milk from burning)<br />
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Now, stir the rice flour mixture to combine before pouring all at once into the hot boiling soya bean milk all. Stir to combine well.<br />
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In the mean time, dilute 1 1/4 tsp gypsum powder with 1/4 cup warm water and pass through a fine sieve into a 3 or 4 quart pot. Put this pot with the gypsum powder solution in it in the sink and make sure to swirl around so that the gypsum powder solution is well mixed before you pour in the hot boiling soya bean mixture. Pour the hot boiling soya bean mixture from a considerable higher position and aim the hot liquid into the middle of pot below. This will ensure that the hot liquid poured in will reach the bottom and pick up the gypsum powder liquid, then it will come to the top and sink back down, mixing everything evenly. Cover the pot with a thick tea towel, put the lid/cover on and then cover with more tea towel, this will keep the mixture warm and set the tofu fah in 20 - 30 minutes. Take the pot out of the sink as gently as possible.<br />
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Serve tofu fah with ginger syrup.<br />
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Enjoy<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-12357616572288184292014-02-19T09:15:00.002-07:002014-02-20T07:25:54.245-07:00Translation of Ingredients Terms - Chinese to EnglishI love watching chinese cooking on youtubes and chinese recipes , but most often, am not able to understand or recognized the ingredients used. Google translate and Bing are of no help, it does entertain me with silly statements or uncomprehended sentences. The silly or ridiculous statements although make me laugh, which is needed after scratching my head trying to understand the whole process. I found this in <a href="http://pengskitchen.blogspot.com/2008/11/translation-of-ingredient-terms.html">Peng's Kitchen</a> helpful and would like to thank her for compling this, thank you Peng.<br />
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Translation of Ingredient Terms<br />
This list is great for those like me who are not able to identify the ingredient written in chinese recipe books!<br />
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A. Types of Flour , 面粉类<br />
麵粉, 中筋麵粉 = plain flour / all-purpose flour<br />
低筋麵粉, 低根粉 = cake flour / soft flour / weak flour / low protein flour<br />
高筋麵粉, 筋麵, 根麵, 高根粉 = gluten flour / strong flour / bread flour / baker’s flour / high protein flour<br />
小麦面粉 = whole meal flour<br />
全麥麵粉 = whole wheat flour<br />
澄麵粉, 澄粉, 澄麵= non-glutinous flour / wheat flour / wheat starch<br />
自發麵粉 = self- raising flour<br />
粗玉米豆粉 = polenta / yellow cornmeal<br />
粟粉, 粟米粉, 玉米粉, 玉米澱粉(太白粉?) = corn flour / cornstarch<br />
生粉 , 太白粉, 地瓜粉= potato starch / potato flour<br />
樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / tapioca flour<br />
蕃薯粉, 地瓜粉 = sweet potato flour<br />
臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn<br />
發粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = baking powder<br />
蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = baking soda / bicarb ofsoda<br />
塔塔粉, 他他粉 = cream of tartar<br />
卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= custard powder<br />
卡士達, 克林姆, 奶皇餡, 蛋奶餡 = custard / pastry cream<br />
蛋白粉 = egg white powder<br />
粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= rice flour<br />
糕仔粉 = cooked rice flour<br />
糯米粉 = glutinous rice flour / sweet rice flour<br />
鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = fried sweet rice flour / fried glutinous rice flour<br />
綠豆粉 = mung bean flour / tepung hun kwee<br />
小麥胚芽, 麥芽粉 = wheat germ<br />
小麥蛋白, 麵筋粉 = wheat gluten<br />
酵母, 酒餅= yeast/ibu roti<br />
麵包糠, 麵包屑= breadcrumbs<br />
雜糧預拌粉 = multi-grain flour<br />
抹荼粉 = green tea powder<br />
馬蹄粉 = water chestnut flour<br />
葛粉 = arrowroot flour<br />
杏仁粉 = almond flour/almond meal<br />
B. Types of Sugar, 糖类<br />
黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = molasses<br />
金黃糖漿 = golden syrup<br />
楓糖漿, 楓樹糖漿, 楓糖 = maple syrup<br />
玉米糖漿 = corn syrup/karo syrup<br />
葡萄糖漿 = glucose syrup<br />
麥芽糖漿 = barley maltsyrup/maltsyrup<br />
麥芽糖 = maltose/malt sugar<br />
焦糖 = carmael<br />
果糖 = fructos<br />
乳糖 = lactose<br />
轉化糖 = invert sugar<br />
日式糙米糖漿 = amazake<br />
綿花糖霜 = marshmallow cream cream<br />
冰糖 = rock sugar<br />
椰糖, 爪哇紅糖 = palm sugar/gula malacca<br />
黃砂糖 = brown sugar<br />
紅糖, 黑糖 = dark brown sugar<br />
粗糖, 黑砂糖 = muscovado sugar<br />
金砂 = demerara sugar<br />
原蔗糖 = raw sugar/raw cane sugar/unrefined cane sugar<br />
白砂糖, 砂糖 = white sugar/refined sugar/refined cane sugar/coarse granulated sugar<br />
細砂糖, 幼砂糖, 幼糖 = castor sugar / caster sugar(适用于做糕点)<br />
糖份混合物 = icing sugar mixture<br />
糖粉 = icing sugar/confectioners’ sugar<br />
糖霜, 點綴霜 = icing/frosting<br />
蜜葉糖, 甜葉菊 = stevia/honey leaf<br />
代糖, 阿斯巴甜 = aspartame/sweetener/sugar substitute<br />
什色糖珠<br />
巧克力米, 朱古力米 = chocolate vermicelli/rice<br />
巧克力削, 朱古力削 = chocolate curls<br />
巧克力珠, 朱古力珠 = choc bits/chocolate chips<br />
耐烤巧克力豆 = choc bits (澳洲的英文名) / chocolate chips (美國、加拿大的英文名)<br />
<br />
C. Essence & Cream , 香精与奶类<br />
白礬 = alum<br />
硼砂 =- borax<br />
石膏 = gypsum<br />
鹼水, (木見)水, 碳酸钾 = alkaline water/lye water/potassium carbonate<br />
食用色素 = food colouring<br />
香草豆, 香草莢, 香草片, 香子蘭莢 = vanilla bean/vanilla pod<br />
香草精, 雲尼拉香精, 凡尼拉香精 = vanilla extract/vanilla essence<br />
香草粉 = vanilla powder<br />
班蘭粉, 香蘭粉 = ground pandan/ground screwpine leaves/serbok daun pandan<br />
班蘭精, 香蘭精 = pandan paste/pasta pandan<br />
玫瑰露, 玫瑰露精 = rosewater/rosewater essence essence<br />
皮屑 = grated zest/grated rind<br />
牛油, 奶油 = butter<br />
軟化牛油 = soft butter<br />
瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = margarine<br />
起酥油, 起酥瑪琪琳 = pastry margarine / oleo margarine<br />
豬油, 白油, 大油, 板油 = lard / cooking fat<br />
酥油, 雪白奶油 shortening<br />
硬化椰子油 = copha<br />
椰油 = Creamed Coconut<br />
烤油 = dripping<br />
牛油忌廉 = butter cream<br />
淡忌廉 = light cream/coffee cream/table cream<br />
鮮奶油, 忌廉, 鮮忌廉 = cream/whipping cream<br />
包括﹕1 light whipping cream<br />
2 heavy whipping cream/heavy cream/thickened cream<br />
3 double cream/pure cream<br />
酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = sour cream<br />
酸奶 = butter milk<br />
牛奶, 鮮奶, 鮮乳 = milk<br />
奶粉 = powdered milk / milk powder<br />
花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = evaporated milk<br />
煉奶 = condensed milk/sweetened condensed milk<br />
起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = cheese<br />
起司粉 = powdered cheese<br />
奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = cream cheese<br />
瑪斯卡波尼起司, 馬司卡膨起司, 馬斯卡波涅起司, 義大利乳酪 = mascarpone cheese<br />
優格, 乳果, 酸奶, 酸乳酪 = yoghurt<br />
優酪乳 = yoghurt drink/drinking yoghurt<br />
D. Types of Confectionery, 糕点名称<br />
麵包, 麵飽 = bread<br />
土司麵包, 吐司 = toast<br />
法式吐司 = french toast<br />
裸麥麵包 = rye bread<br />
派, 批 = pie<br />
塔, 撻 = tart<br />
凍派, 凍批 = cream pie<br />
蛋塔 = egg tart / custard tart<br />
法式蛋塔 = quiche lorraine<br />
戚風蛋糕 = chiffon cake<br />
海綿蛋糕 = sponge cake<br />
泡芙 = choux pastry / puff<br />
瑪琳 , 焗蛋泡 = meringue<br />
蛋蜜乳 = eggnog<br />
可麗餅 = crepe<br />
煎餅, 熱餅, 薄烤餅 = pancake<br />
厚鬆餅 = pikelet / hotcake<br />
墨西哥麵餅 = tortillas<br />
曲奇 = cookies<br />
慕斯, 慕思 = mousse<br />
布甸, 布丁 = pudding<br />
司康, 比司吉 = scones<br />
舒芙蕾 = souffles<br />
洋芋塊 = hash brown<br />
英式鬆餅, 瑪芬麵包 = english muffin<br />
鬆糕, 瑪芬 = american muffin <br />
格子鬆餅 = waffle<br />
手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)<br />
蘇打餅干 = saltine crackers<br />
威化餅乾 = wafer biscult<br />
<br />
E. Dried Fruits & Nuts, 干果/果脯<br />
腰子豆, 腰果, 腰果仁, 介壽果 = cashew nut<br />
花生 = peanut<br />
瓜子, 南瓜子 = pepitas / dried pumpkin seeds<br />
崧子, 松子仁 = pine nut<br />
栗子 = chestnut<br />
干粟子 = dried chestuts<br />
核桃, 核桃仁, 合桃, 胡桃 = walnut<br />
杏仁, 杏仁片, 扁桃 = almond<br />
北杏, 苦杏仁 = apricot kernel / chinese almond / bitter almond<br />
南杏 = apricot kernel<br />
榛果, 榛仁= hazelnut / filbert / cobnut<br />
開心果, 阿月渾子 = pistachio<br />
堅果, 澳洲堅果, 夏威夷果, 澳洲胡桃, 澳洲栗, 澳洲核桃, 昆士蘭龍眼, 昆士蘭栗 = macadamia / california nut<br />
山胡桃, 胡桃 = pecan<br />
石鼓仔, 馬加拉, 油桐子 = candlenut / buah keras<br />
白果, 銀杏 = ginkgo nut<br />
罌粟子 = poppy seed<br />
亞答子 = atap seed<br />
海苔粉 = ground seaweed<br />
涼粉, 仙草 = grass jelly<br />
椰絲, 椰茸, 椰子粉 = desiccated coconut/shredded coconut<br />
果子凍, 果凍粉, 啫喱= jelly<br />
魚膠粉, 吉利丁, 明膠 = gelatine sheets/powdered gelatine <br />
大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = agar powder<br />
乾椰絲 = dessicated coconut<br />
龍眼乾, 龍眼肉, 桂圓, 圓肉= dried longan<br />
葡萄乾 = raisin / dried currant<br />
無花果乾 = dried fig<br />
柿餅 = dried persimmon<br />
桃脯 = dried peach<br />
杏脯 = dried apricot<br />
蘋果脯, 蘋果乾 = dried apple<br />
蜜漬櫻桃, 露桃, 車梨子 = glace cherry/candied cherry<br />
蜜漬鳳梨 = glace pineapple/candied pineapple<br />
糖水批把 = loquats in syrup<br />
杏子酱 = apricot jam<br />
杏桃果膠 = apricot glaze<br />
水蜜桃罐頭 = peaches in syrup<br />
切片水蜜桃罐頭 = sliced peaches in syrup<br />
綜合水果罐頭 = cocktail fruit in syrup <br />
<br />
F. General Ingredients<br />
味精 = monosodium glutamate<br />
醋 = vinegar<br />
白醋(工研醋) = rice vinegar<br />
白醋 = white vinegar (西洋料理用的)<br />
烏醋 = black vinggar<br />
酱油 = soy sauce<br />
蚝油 = oyster sauce<br />
麻油 = sesame oil<br />
白酒 = white spirits<br />
加饭酒 = rice wine<br />
桂花酒 = osmanthus-flavored wine<br />
芝麻酱 = sesame paste<br />
辣椒醬 = chili sauce<br />
牛頭牌沙荼醬 = bull head barbecue sauce/Chinese barbecue sauce<br />
南乳 = fermented red beancurd<br />
薑粉 = ginger powder<br />
调味蕃茄醬 = ketchup<br />
蕃茄醬 = tomato sauce (普通甜的)<br />
蕃茄醬 = tomato paste (義大利料理用的)<br />
豆辦醬 = chilli bean sauce<br />
XO醬 = XO sauce<br />
豆豉 = salt black bean<br />
薏米 = pearl barley<br />
西贾米= sago<br />
沙莪粒, 西米, 小茨丸 = pearl sago/pearl tapioca<br />
紅豆沙, 烏豆沙 = red bean paste<br />
綠豆片 = split mung bean<br />
芝麻 = sesame Seeds<br />
蓮子 = lotus seed<br />
蓮蓉 = lotus paste<br />
栗蓉 = chestnut puree / chestnut paste<br />
蜜棗 = preserved red dates<br />
紅棗 = chinese red dates<br />
棗泥 = red date paste<br />
百合 = dried lily bulb<br />
金针 = tiger lily buds<br />
陳皮 = dried orange peel/dried tangerine peel<br />
豆腐 = tofu<br />
腐竹 = dried beancurd sticks<br />
腐皮 = beancurd sheet<br />
酸菜 = pickled mustard-green<br />
蒸山芋 = steamed sweet potatoes<br />
咸黄瓜 = salted cucumber<br />
脱水蒜粒 = dehydrated garlic granules<br />
冬菇 = dried black mushroom<br />
木耳 = white fungus<br />
黑木耳 = black fungus / wood ear fungus / dried black fungus<br />
海带 = sea vegetable / Sea weed<br />
燒海苔 = toasted nori seaweed / roasted seaweed sushi nori<br />
板海苔 = nori seaweed / dried sea laver<br />
燕菜 = agar-agar<br />
蝦米 = dried shrimp<br />
鱼干 = dried fish<br />
鹹蛋黃 = salted egg yolk<br />
皮蛋(糖心/ 硬心) = preserved duck eggs (soft and hard yolk)<br />
咸鸭蛋 = salted duck eggs<br />
牛肉粒 = dried beef cubes<br />
牛肉片 = dried beef sliced<br />
猪肉松 = dried pork floss<br />
腊鸭 = preserved duck<br />
鸭肫干= preserved duck gizzard<br />
烤鸭 = roasted duck<br />
方便面 = instant noodles<br />
面条 = noodles<br />
米粉 = rice-noodle<br />
粉丝 = silk noodles<br />
餛鈍皮 = wonton wrapper/wonton skins<br />
水餃皮 = dumpling wrapper / dumpling skins /gyoza wrapper<br />
春捲皮 = spring roll wrapper , egg roll wrapperUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-5488698205890947814.post-43573980637723849852014-02-12T11:10:00.001-07:002014-02-12T11:10:21.462-07:00Love Fried Rice For Valentine's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAkYdQnbY6N1ACbHCYBm5j3OCMP-mkzGcTgrdJ0FA0t8y631xxR7y7HU06rFeSYp4DlXaUGhgi3M0AehgPYfAsKh0EJx6GEsNRJdoCqvbs9m1qoEEiZEPqPoDJMGDcIY1Q8kr9DQVi7Db/s1600/IMG_1164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAkYdQnbY6N1ACbHCYBm5j3OCMP-mkzGcTgrdJ0FA0t8y631xxR7y7HU06rFeSYp4DlXaUGhgi3M0AehgPYfAsKh0EJx6GEsNRJdoCqvbs9m1qoEEiZEPqPoDJMGDcIY1Q8kr9DQVi7Db/s1600/IMG_1164.JPG" height="267" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;"><b><i>According to <a href="http://en.wikipedia.org/wiki/Qixi_Festival">Wiki</a>, Qixi Festival (Chinese: 七夕), also known as the Qiqiao Festival (Chinese: 乞巧節), is a Chinese festival that celebrates the annual meeting of the cowherd and weaver girl in Chinese mythology and this festival is the chinese Valentine's Day. Although the chinese does not celebrate Valentine's Day like the West does by giving flowers and gifts, they demonstrate their love by cooking their favorite foods. and since rice is a symbol of life itself, to the chinese, and we have all heard the line that “the way to a man’s heart is through his stomach.” For sure, who doesn’t love a great meal, especially when someone cooks it for you? You do not have to spend alot of time and money, just fry these simple fried rice following these recipes. I have shared 2 ways and these ways are the simpliest ways to good fried rice.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yrJZMhnONp2fQK-SWVa0vcqPyI5ispLjc6gFSY_ccQKKxe05_8awriYXQ6Xt0_EMQnbMNdglKizD8xdMeVAQdNA1C2-Rak1ovrcZTqkvczw89cO5Ab0Ld7Zy-isqNmKi2sQd_5pCvHzp/s1600/IMG_1162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yrJZMhnONp2fQK-SWVa0vcqPyI5ispLjc6gFSY_ccQKKxe05_8awriYXQ6Xt0_EMQnbMNdglKizD8xdMeVAQdNA1C2-Rak1ovrcZTqkvczw89cO5Ab0Ld7Zy-isqNmKi2sQd_5pCvHzp/s1600/IMG_1162.JPG" height="205" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;"><b><i>Please give me a feedback if you should woo your love ones if you should cook this,</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i><span style="color: #38761d;"> </span><span style="color: red;">HAPPY VALENTINE'S DAY.</span></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cqLFO7yg86YTAZzmmrHYATOuKghNvVUzeo7UfS7E72tH3zAQtXSElC5_RCJahGi_PfBqnH-d7nbaOjvx5fw1bktC2MnGH4m3pSEQ4JnmP8icA04WRuuqETSXQOZDlb_WRTMzL7LDIn5Z/s1600/IMG_1161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cqLFO7yg86YTAZzmmrHYATOuKghNvVUzeo7UfS7E72tH3zAQtXSElC5_RCJahGi_PfBqnH-d7nbaOjvx5fw1bktC2MnGH4m3pSEQ4JnmP8icA04WRuuqETSXQOZDlb_WRTMzL7LDIn5Z/s1600/IMG_1161.JPG" height="301" width="400" /></a></div>
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<b><span style="color: #cc0000;">Recipe 1</span></b><br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
2 cups cooked rice - preferably cooled<br />
2 large eggs lightly beatened with 1/2 tsp salt and a dash of white pepper<br />
1/2 cup peeled and deveined shrimp - diced and marinate with 1/4 tsp salt, 1/4 tsp sugar and a dash of white pepper.<br />
2 tbsp oil<br />
Adjust taste with more salt and fish sauce according.<br />
Chopped green onions<br />
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<b><span style="color: #990000;">Method:</span></b><br />
<br />
In a large bowl, mix the cooled cooked rice and the slightly beatened egg. mix in the eggs with the rice, making sure that every grain of rice is coated with eggs.<br />
<br />
Preheat the wok and when it is heated well, put in 2 tbsp oil and swirl it to coat the wok. Put in the diced shrimp and cook until they are pink. Dish out the cooked shrimp, leaving the oil in the wok and leave aside.<br />
<br />
Lower the heat to medium and add in the egg coated rice. Stir-fry the rice until it is dried and every grain of rice is separated and popping. Add in the cooked shrimp and mix to combine. Add in chopped green onions and adjust the taste.<br />
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<b><span style="color: #cc0000;">Recipe 2</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeDEMMPfDDpum59C8VzT7UC74gQQo4TH7I5kFc3q1yDBKLTGQKtSGtgxV4N0EbMlanwmiGURYP3U4RiYKASjVYJZHJBSPCZnh2aCZ2IWisqO6IEXL94Kt80aYZccf-RvARJhhynwBSspP/s1600/IMG_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeDEMMPfDDpum59C8VzT7UC74gQQo4TH7I5kFc3q1yDBKLTGQKtSGtgxV4N0EbMlanwmiGURYP3U4RiYKASjVYJZHJBSPCZnh2aCZ2IWisqO6IEXL94Kt80aYZccf-RvARJhhynwBSspP/s1600/IMG_1166.JPG" height="320" width="290" /></a></div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
2 cups cooked rice - preferably cooled<br />
2 large eggs - lightly beatened with 1/2 tsp salt and 1/4 tsp white pepper<br />
1/2 cup diced roast pork<br />
1/2 cup peeled and deveined - diced and marinate with 1/4 tsp salt, 1/4 tsp sugar and a dash of white pepper<br />
2 tbsp oil<br />
Chopped green onions<br />
Adjust taste with salt and fish sauce/light soya sauce<br />
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<b><span style="color: #990000;">Method:</span></b><br />
<br />
Heat wok and when wok is hot, add in 1 tbsp oil and swirl the oil around to coat the wok.<br />
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Add in the eggs and scramble the eggs, breaking it up with the ladle. Remove and set aside.<br />
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Reheat the wok and add in the other 1 tbsp oil, when it is hot, add in the chopped shrimp and cook until they turn pink. Remove the cooked shrimp, leaving the oil behind and set aside.<br />
<br />
When the wok is hot again, add in the diced roast pork and cook awhile before adding in the rice. Using the ladle, press on the rice to break it up. Continue to press and move rice around for even cooking - the rice should not stick to wok, if the wok was heated through before ingredients were put in. Return the scrambled omelet and cooked shrimp to the wok and mix to combine well. Adjust taste with salt and fish sauce/light soya sauce before adding in the chopped green onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjIyyrGS79V-ai_ORyklGlzJGssSwvwyiWuyboUPsXG0FKd6gL_IW8hn4lJyZ2fC3u-SuLdC_mN5cIUl4-UjgXwRzH3xS_oYl2cIoKPUA8LDG0SYmi5s0oY8Sb219xGmrUFlqlFU2k0TE/s1600/IMG_1158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjIyyrGS79V-ai_ORyklGlzJGssSwvwyiWuyboUPsXG0FKd6gL_IW8hn4lJyZ2fC3u-SuLdC_mN5cIUl4-UjgXwRzH3xS_oYl2cIoKPUA8LDG0SYmi5s0oY8Sb219xGmrUFlqlFU2k0TE/s1600/IMG_1158.JPG" height="400" width="276" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5488698205890947814.post-48618205835065262832014-01-30T08:26:00.000-07:002014-01-30T08:30:42.875-07:00HAPPY CHINESE NEW YEAR<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI6RSv0ePpJTaCqzj8Uch4jN07BqrBffEliXNZss5qqi8LmeobmPXsRJxcxiCSMDuXdTcl3U01hbcBceci3Bp6CZSWmRok7F4UGQK98FRO2tjCkTxOiPDPO7-PaAdJMg8Cm2QPer3ak3P/s1600/cny14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI6RSv0ePpJTaCqzj8Uch4jN07BqrBffEliXNZss5qqi8LmeobmPXsRJxcxiCSMDuXdTcl3U01hbcBceci3Bp6CZSWmRok7F4UGQK98FRO2tjCkTxOiPDPO7-PaAdJMg8Cm2QPer3ak3P/s1600/cny14.jpg" height="320" width="320" /></a></div>
<b><span style="color: red;"><i>HAPPY CHINESE NEW YEAR</i></span></b><br />
<b><span style="color: red;"><i><br /></i></span></b>
<b><span style="color: red;"><i>GONG XI FA CAI</i></span></b><br />
<b><span style="color: red;"><i><br /></i></span></b>
<b><span style="color: red;"><i>KOONG HEI FATT CHOY</i></span></b><br />
<b><span style="color: red;"><i><br /></i></span></b>
<b><span style="color: red;"><i>KONG HEE HUAT CHAI</i></span></b><br />
<b><i><span style="color: #e69138;"><br /></span></i></b>
<b><span style="color: #e69138; font-size: large;"><i>GO BRONCOS</i></span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5488698205890947814.post-70836188660596228332014-01-20T16:33:00.001-07:002014-01-20T16:57:36.387-07:00Cream Cheese Pineapple Tarts For The Chinese New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleTY6su0vo17F5eEULfP30FdySDhqlOt6e8CUeNYEayOrKdsu5ueBQ_ao67AzUHT2Fb2pmHydJBrpPbUK62tK2mCEaTU7bYkfQJ62CIGZeLnHFZld6QU2fdn5L2fzu9EA2p7bxBKsQZqS/s1600/IMG_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleTY6su0vo17F5eEULfP30FdySDhqlOt6e8CUeNYEayOrKdsu5ueBQ_ao67AzUHT2Fb2pmHydJBrpPbUK62tK2mCEaTU7bYkfQJ62CIGZeLnHFZld6QU2fdn5L2fzu9EA2p7bxBKsQZqS/s1600/IMG_1084.JPG" height="196" width="320" /></a></div>
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Is it coincidence or what? When my daughter, Sharon asked me to have a look at the pineapple tarts she just made, i could not believe my eyes, the both of us used the same pineapple tart mold!!!! We had a good laugh. <br />
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When i was asked what i am grateful for, i will not hesitate and mentioned that the internet is what i am most grateful for. It has given me a chance to posts my tested recipes on this blog and share with friends and strangers(who will and have become friends) to try out these recipes. I do not have to carry hard copies of recipes whenever i wish to bake or cook - google is my best friend. The next grateful aspect is skype, i am now able to teach or discuss on video chat with friends and family , especially with Sharon who is into baking and i am most proud of her. Keep up the good work, dear Sharon.<br />
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I have been baking pineapple tarts with all these 3 pastries that i have posted -<br />
<a href="http://lilyng2000.blogspot.com/2006/02/pineapple-tarts.html">Pineapple Tarts</a> , <span id="goog_983221887"></span><span id="goog_983221888"></span><a href="http://lilyng2000.blogspot.com/2008/09/pineapple-open-tarts.html">Pineapple "Open" Tarts</a> and <a href="http://lilyng2000.blogspot.com/2007/02/pineapple-roll.html">Pineapple Roll</a> and it is about time to post another pineapple tart pastry for all of you to try. This pastry is very light because i did not use any liquid. I hope that sour cream is not hard to come by in Malaysia or other parts of the world, if so, Sour Cream substitute link is <a href="http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm">HERE</a><br />
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Ingredients:<br />
<br />
Pastry:<br />
3 1/4 cups cake flour<br />
3 tbsp cornflour/cornstarch<br />
3 tbsp icing/confectioners'/powdered sugar<br />
1/2 tsp fine salt<br />
<div>
8 ozs/225 g butter - cold, diced into 1/2 inch cubes<br />
2 ozs/57 g cream cheese<br />
1/2 cup sour cream<br />
2 egg yolks<br />
<br />
Filling:<br />
<br />
Pineapple jam - (recipe is <a href="http://lilysbest.blogspot.com/2012/01/pineapple-tart-filling.html">HERE</a>)<br />
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Glaze: 1 egg yolk plus 1 tsp water</div>
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METHOD:</div>
<div>
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<div>
Put 3 1/4 cups cake flour, 3 tbsp cornflour/cornstarch, 3 tbsp icing/confectioner's/powdered sugar and 1/2 tsp salt into the bowl of the food processor. Pulse several times so as to combine these ingredients. If you are going to mix by hand, pass these ingredients thrrough the sieve.</div>
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Add in the cubed cold butter and mix the butter into the flour with a butter knife so that the cubes are coated with butter before giving several pulses until the butter is pea size.</div>
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<div>
Mix the cream cheese with the sour cream together and then add in the egg yolks. Mix well.</div>
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Add in to the butter and flour mixture in the food processor.</div>
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Pulse until the dough forms into a ball.</div>
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<div>
Remove and form into a round disk , wrap with plastic wrap and leave in the refrigerator to rest for at least an hour.</div>
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After resting the dough is ready for rolling and cut into tarts with the mold of your choice.</div>
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I like to divide the cold dough into 4 pieces, roll one piece and leave the other 3 in the refrigerator.</div>
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<div>
Using a 1/4 inch rolling pin guard, roll dough out and cut dough with the tart mold of your choice. Leave the surplus dough back to the refrigerator and repeat with the other 3 pieces of dough.(the cut out tarts are best to go back to refrigerator to chill).</div>
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<br /></div>
<div>
When all the dough are used for cut out into tarts - oh remember to leave a tiny piece of dough for decoration. Arrange the tarts onto baking sheets and glaze the top with egg glaze. Back to the refrigerator to chill. You will have 2 half sheet pans of 99 tarts.</div>
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<div>
Preheat oven to 350f.</div>
<div>
<br /></div>
<div>
Now to tackle the filling, using a round 1/2 teaspoon measure the pineapple jam. I like to cut out a tiny piece of plastic wrap and put it onto the spoon, dip my finger in water and put it down the spoon, the the jam will come out easily when you lift the plastic wrap off the spoon. With wet fingers, put jam filling lined up in a lined tray, make 99 pieces.</div>
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Take baking sheet filled with glazed tarts from the refrigerator and top with the jam filling.</div>
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With the remaining piece of dough, roll into a log and then roll until very thin. Cut into tiny noodle strips for decoration.</div>
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Repeat process for the other baking sheet and glaze the decoration with egg glaze.</div>
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Put to bake in preheated oven 350 f for 15 mins until golden brown.</div>
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Let cool before removing from baking tray and make sure they are thorough cold before packing into airtight containers.</div>
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Enjoy and Kung Hei Fatt Choy</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5488698205890947814.post-83011705923254324972014-01-18T19:41:00.000-07:002014-01-18T19:43:16.303-07:00Kasutera - Japanese Honey Castella For Chinese New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cuhPPlvHj1wWLdhoa96F00t4iums3rm5Nh8TPa6oMtYDFsMFXJX9kGSJTjA8ckDrZWIvHD7dXT54z5IH3KBr6U_pmYK2eBKFSd3E3L81hbomh-YZJPByCAPe1mPo4H6DF9DwOocdPYHm/s1600/IMG_3316-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cuhPPlvHj1wWLdhoa96F00t4iums3rm5Nh8TPa6oMtYDFsMFXJX9kGSJTjA8ckDrZWIvHD7dXT54z5IH3KBr6U_pmYK2eBKFSd3E3L81hbomh-YZJPByCAPe1mPo4H6DF9DwOocdPYHm/s1600/IMG_3316-001.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWeJrDEvf1HMC42sOWHU74cqgH4eBZ_J-pbGueuY2oSdvTfxu1Iida7aYH0LlY1K0ai5ZHcA0ceThpm-VBy5udO7YpFNA7SxCX5PFK26r-_KC5dCcZUh4bDRbYdTY_oAOgIchFTbT9ueq/s1600/IMG_3320-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWeJrDEvf1HMC42sOWHU74cqgH4eBZ_J-pbGueuY2oSdvTfxu1Iida7aYH0LlY1K0ai5ZHcA0ceThpm-VBy5udO7YpFNA7SxCX5PFK26r-_KC5dCcZUh4bDRbYdTY_oAOgIchFTbT9ueq/s1600/IMG_3320-001.JPG" height="166" width="320" /></a></div>
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<b>Here is another cake which is deliciously sweet to serve to your guests during the Chinese New Year. The green tea present will be auspicious and bring 'choy'/prosperity to your home. Kasutera aka Castella is a speciality of Nagasaki, this cake was brought to Japan by Portuguese merchants in the 16th century. This cake does not contain any fat or butter but it is very moist and soft, the honey is the culprit, that is why sometimes this cake is called Honey Cake.</b><span style="background-color: white; font-family: sans-serif; font-size: 12.666668891906738px; line-height: 19.200000762939453px;">. </span><b> </b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbdbRH6S1gP0KO-B72o6WCR7-Mrz84Y57JsAzautFeTVDl0vMCWsSN0LSHdq-zfmGwh24L08nvwQ86Xoop8Wwk3b1YYvhaQ9O3R8LW4CmfosJKjQQLiO_7BUJTMLYsb5QlX57j5p_wU_g/s1600/IMG_3324-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbdbRH6S1gP0KO-B72o6WCR7-Mrz84Y57JsAzautFeTVDl0vMCWsSN0LSHdq-zfmGwh24L08nvwQ86Xoop8Wwk3b1YYvhaQ9O3R8LW4CmfosJKjQQLiO_7BUJTMLYsb5QlX57j5p_wU_g/s1600/IMG_3324-001.JPG" height="320" width="291" /></a></b></div>
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<b>Ingredients</b><br />
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4 egg whites<br />
125 g fine granulated sugar<br />
100 g bread flour/high protein flour<br />
1 tbsp green tea powder<br />
5 egg yolks<br />
15 g honey mix with 2- 3 tbsp hot water<br />
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<b>Cover a 7 inch thick cardboard box with heavy duty aluminium foil - 2 layers</b></div>
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Line the inside of box with parchment paper</div>
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Wrap Bake Even Strips around parchment lined box</div>
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Preheat oven to 325 f</div>
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Weigh 100 g bread flour/high protein flour</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-Y17RhyG3Tvx4j9uDt7ygJT-iXcpynuXmwMIfjDYa4tR-SrBhT_jj0UjJARA8am2cnsJ3Sn0dyM7vILZknytnzf3_R_urFU_ibG7TIfIIRJxWageHWMv04Wd2Tsqj8h-8XzAjkJao61E/s1600/IMG_3290-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-Y17RhyG3Tvx4j9uDt7ygJT-iXcpynuXmwMIfjDYa4tR-SrBhT_jj0UjJARA8am2cnsJ3Sn0dyM7vILZknytnzf3_R_urFU_ibG7TIfIIRJxWageHWMv04Wd2Tsqj8h-8XzAjkJao61E/s1600/IMG_3290-001.JPG" height="320" width="240" /></a></div>
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Weigh 125 g fine granulated sugar</div>
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Weigh 15 g honey</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluMutpsLKo8vBKaN47iYFXyB6GT5OYrI7qzz3DOf2K7g_qlanCbiwW20BcZXWxYag_sjC0KHTyP68OkZKjc3Wgu92nP9A-2I0Zov1AxAHXKu_2orS1GR7Ll6I6xNshhBijoZuUNPkUu5H/s1600/IMG_3292-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluMutpsLKo8vBKaN47iYFXyB6GT5OYrI7qzz3DOf2K7g_qlanCbiwW20BcZXWxYag_sjC0KHTyP68OkZKjc3Wgu92nP9A-2I0Zov1AxAHXKu_2orS1GR7Ll6I6xNshhBijoZuUNPkUu5H/s1600/IMG_3292-001.JPG" height="240" width="320" /></a></div>
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Add 1 tbsp green tea powder to the bread flour</div>
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Separate eggs and use 4 egg whites only</div>
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5 egg yolks</div>
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Add 3 tbsp hot water to the honey</div>
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In a clean oil free bowl, whisk egg whites until foamy</div>
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Egg whites should be foamy before adding in the sugar</div>
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Slowly add in fine granulated sugar, a little at a time with the mixer running</div>
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Whisk egg whites with sugar at high speed until glossy and stiff</div>
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Remove bowl from mixer and add in egg yolks into the egg whites</div>
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Use the whisk to mix the egg yolks into the egg whites until well combined</div>
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Sieve in the flour and green tea to the egg batter</div>
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Combine flour into egg batter with a whisk</div>
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Add in diluted honey</div>
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Pass the batter through the sieve into the prepared cake pan.</div>
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Use the spatula to smooth out air bubbles. Tap the pan lightly on the worktop to remove any more air bubbles, b<span style="text-align: center;">efore putting into preheated oven to bake.(sorry have no pictures cos can't multi-task at this gesture)</span></div>
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Bake in a preheated oven 325 f for about 50 to 60 mins. till golden brown. </div>
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Check if cake is done with a skewer and if it comes out clean, the cake is done.</div>
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<b style="text-align: start;">Take pan out from the oven and drop it on the counter from about a foot high for 3 times, to prevent shrinkage.</b></div>
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<span style="text-align: start;">Cool cake in pan. When cool enough to handle, invert the cake onto a clean sheet of parchment paper.</span></div>
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<b style="text-align: start;">Wrap up the warm cake with the parchment paper to ensure the cake has a moist texture. </b></div>
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<b style="text-align: start;">Put the wrapped cake in a plastic bag, chill it in the fridge overnight, <u>upside down</u> to preserve moisture and to avoid uneven or dense layer at the bottom</b><span style="text-align: start;">.</span></div>
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To serve, trim off the sides of the cake with a sharp <u><b>serrated</b></u>
knife in a 'sawing' motion, then cut up into neat slices</div>
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