tag:blogger.com,1999:blog-72809069734832328942024-03-07T15:39:17.433+08:00Through The Kitchen DoorTHROUGH THE KITCHEN DOOR ~
"Food that bring family & friends together"Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.comBlogger340125tag:blogger.com,1999:blog-7280906973483232894.post-67579627019121512422022-12-11T11:10:00.004+08:002023-10-31T16:00:10.866+08:00CRANBERRIES SHORTBREAD<p>Cranberries Shortbread ~ another great recipe to share with you all. Simple in ingredients and easy to make; and most of all, so yummy π. Love the soft crunch texture. </p><p>Highly recommended to try this !!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONw1hrOs0JLzAo8PPjywWqBd3CPmo5p9_SrtexWH7cgxpAUEzIOSg0lG-H2kgGdlIRrJ6pgMStN-V6khNBnJ6tLbQ2XlNftpcQtAzOodA7ZAKXGpvKpQmcpez-ICO3qT_hxfysLLrLmf41jzaeh_gvCOQa2nSXiOvURcwDQ4y7UNOL5gjOL5rLf_TFw/s3200/1670551057342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3200" data-original-width="2400" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONw1hrOs0JLzAo8PPjywWqBd3CPmo5p9_SrtexWH7cgxpAUEzIOSg0lG-H2kgGdlIRrJ6pgMStN-V6khNBnJ6tLbQ2XlNftpcQtAzOodA7ZAKXGpvKpQmcpez-ICO3qT_hxfysLLrLmf41jzaeh_gvCOQa2nSXiOvURcwDQ4y7UNOL5gjOL5rLf_TFw/w480-h640/1670551057342.jpg" width="480" /></a></div><br /><p><b><span style="color: #660000; font-size: medium;">CRANBERRIES SHORTBREAD</span></b></p><p><b>Ingredients</b> </p><p><span style="font-size: 17px;">200g salted butter (at room temperature)</span><br />
<span style="font-size: 17px;">75g icing sugar</span><br />
<span style="font-size: 17px;">300g plain flour/or all purpose flour (sifted)</span><br />
<span style="font-size: 17px;">1/4 tsp vanilla extract</span><br />
<span style="font-size: 17px;">80g dried cranberries (chop coarsely)</span><br />
<span style="font-size: 17px;">Zest from 1/2 lemon (optional)</span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_221209_151118_329.sdocx--></p><p><br /><span style="font-size: 17px;"><b>Method</b></span></p><p><span style="font-size: 17px;">Using your hand whisk or stand mixer, cream the butter till glossy (about 5 to 6 mins).</span></p><p><span style="font-size: 17px;">Add in the icing sugar and whisk for about 4 to 5 mins. The texture should be light and glossy look.</span><br /><br /><span style="font-size: 17px;">Pour in the vanilla extract. Lightly whisk it before adding the plain flour into the mixture. Do not overmix.</span><br /><br /><span style="font-size: 17px;">Add in the dried cranberries and lemon zest. Mix till well combined with a spatula. Divide the dough into half. </span><br /><br /><span style="font-size: 17px;">Place the dough on your kitchen benchtop, shape the dough into long rectangular shape (you can use a plastic scraper to help or roll it into long shape. I formed my dough into 2"x 1.5" measurement). </span><span style="font-size: 17px;">Wrap your rectangular dough in clingwrap and chill the dough for at least 2 hours in freezer.</span></p><p><span style="font-size: 17px;">Preheat oven at 160Β°C. Remove the frozen dough and using your sharp knife, slice it about 0.5cm to 0.7cm thickness. </span></p><p><span style="font-size: 17px;">Place the sliced cookies on your lined baking pan and bake for about 12 to 15 minutes till the edges are slightly golden brown.</span></p><p><span style="font-size: 17px;">Allow to cool on wire rack before storing in an airtight containers.</span></p><p><span style="font-size: 17px;"><br /></span></p><p><span style="font-size: 17px;"></span><span style="font-size: 17px;"><b>Note</b>:</span></p><p><span style="font-size: 17px;">* you dont need to thaw the dough to soften to slice it.</span></p><p><span style="font-size: 17px;">* the rolled up dough can be kept in the freezer up to 3 months so you can bake it anytime you want. </span></p><p><span style="font-size: 17px;">* you can substitute to use raisins or dried blueberries instead dried cranberries</span></p><p><span style="font-size: 17px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_Bc5D0R9stZtAGFei4JT5cniK4RNFIxU7r3FaINfNrBT3QtjtYJH06EaCtP4gyFZXgDbvnQpGtpoh5f4kmwDGSAfy26qit_fIhmmHgx9wiM8tlW1QXkADX9O6-CJh8I1pzjiCgzn5FzmSsAKV4pBbMcGyfWuKkYFf-mNMBk3uT7XyciL-TY58cydqQ/s4000/20221211_160416.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_Bc5D0R9stZtAGFei4JT5cniK4RNFIxU7r3FaINfNrBT3QtjtYJH06EaCtP4gyFZXgDbvnQpGtpoh5f4kmwDGSAfy26qit_fIhmmHgx9wiM8tlW1QXkADX9O6-CJh8I1pzjiCgzn5FzmSsAKV4pBbMcGyfWuKkYFf-mNMBk3uT7XyciL-TY58cydqQ/w480-h640/20221211_160416.jpg" width="480" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8DXQQcbuflcKsQ7Wybx3MMsYSZw_V3KIXEubGuwykpb44arHjTWCBbHNo9CrGjVLL-yjuJLHr49Q2EVqTbgMTowGc17P2OC5MG0hJs1FjXFUxTYt6IWvjD05lnN1e472WOltskin9rfACeSijMOCihTCO2Cm27W4ptEkZe4wwfmr7R6NOr3iJCysxg/s4000/20221204_145907.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8DXQQcbuflcKsQ7Wybx3MMsYSZw_V3KIXEubGuwykpb44arHjTWCBbHNo9CrGjVLL-yjuJLHr49Q2EVqTbgMTowGc17P2OC5MG0hJs1FjXFUxTYt6IWvjD05lnN1e472WOltskin9rfACeSijMOCihTCO2Cm27W4ptEkZe4wwfmr7R6NOr3iJCysxg/w480-h640/20221204_145907.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-39456155466543484992022-12-08T07:26:00.005+08:002022-12-17T06:55:48.633+08:00CHOCOLATE ALMOND COOKIES<p><span style="font-family: georgia;">Christmas is nearing and Im sure those celebrating Christmas celebration is planning for their coming dinner dishes meals, cookies and exchanging gifts.</span></p><p><span style="font-family: georgia;">Today, I would like to share this yummy Chocolate Almond Cookies. So soft and melt in the mouth, it is definitely a keeper's! </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaDbigkte4YVA0TmUZOE2vuFWyxd8r2v0lCmJxGUSdLJBi-Jzsfz7kFeR2LL-c3BfGJeQzSRWHMl6okNae6maBH6bEG8CrJqF6stHBN7raCpwJl3-gXtFkh5dGQUYSjNiU8r7BD44iVFzUI3zqYkYsLLoZAZlMdH3w0euCuPedbTyHyDeCz4MMkq-fQ/s3200/1670451470684.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3200" data-original-width="2400" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaDbigkte4YVA0TmUZOE2vuFWyxd8r2v0lCmJxGUSdLJBi-Jzsfz7kFeR2LL-c3BfGJeQzSRWHMl6okNae6maBH6bEG8CrJqF6stHBN7raCpwJl3-gXtFkh5dGQUYSjNiU8r7BD44iVFzUI3zqYkYsLLoZAZlMdH3w0euCuPedbTyHyDeCz4MMkq-fQ/w480-h640/1670451470684.jpg" width="480" /></a></div><br /><p><span style="color: #4c1130; font-family: georgia; font-size: large;"><b>CHOCOLATE ALMOND COOKIES</b></span></p><p><i><span style="font-family: georgia;">Recipe sourced from <a href="http://mintyskitchen.blogspot.com/2013/01/chocolate-almond-cookies.html?m=1">Minty's Kitchen</a> with slight changes</span></i></p><p><b><span style="font-family: georgia;">Ingredients</span></b></p><p><span style="font-family: georgia;"><span style="font-size: 17px;"><span>250g butter (at room temperature)</span></span><br />
<span style="font-size: 17px;">125g icing sugar</span><br />
<span style="font-size: 17px;">350g plain flour</span><br />
<span style="font-size: 17px;">30g cocoa powder</span><br /><span style="font-size: 17px;">60g cornflour</span><br />
<span style="font-size: 17px;">150g almond flakes</span><br />
<span style="font-size: 17px;">1 egg</span><br />
<span style="font-size: 17px;">1/2 tsp vanilla extract</span></span></p><p><span style="font-family: georgia;"><span style="font-size: 17px;"><br /></span></span></p><p><span style="font-family: georgia;"><b>Method</b> </span></p><p><span style="font-family: georgia;"><span style="font-size: 17px;">Beat the butter for about 5 mins then add in the icing sugar and beat until light and fluffy.</span>
<br /><br /><span style="font-size: 17px;">Add in egg and vanilla extract, beat the mixture till all combined.</span>
<br /><br /><span style="font-size: 17px;">Sift the flour, cocoa powder and cornflour together and fold into the butter mixture. Then add in the almond flakes and combine to form into a dough</span><span style="font-size: 17px;"><b>.</b></span>
<br /><br /><span style="font-size: 17px;">Divide the dough into two and shape into square logs (about 1.5" x 2"). Wrap the square logs with clingwrap and chill in the fridge for about 30 mins or an hour. (Or you can put in the freezer for about 15mins)</span>
<br /><br /><span style="font-size: 17px;">Cut the logs into slices (about 0.8cm thickness) and bake in a preheated oven of 175 deg C for about 20 minutes.</span>
<br /><br /><span style="font-size: 17px;">Cool the cookies on a wire rack and store them in an air-tight container.</span></span></p><p><span style="font-family: georgia; font-size: 17px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lTzZg8qpPh6lLGJllZli8QJBteV5owfqWViGVO9kCqX251U75-QcX429tHE3AM9dm9RBJ5-Zl_6Fmkfe65U03isoel8ywmfHGMcHjQjigZP1kehNVx7AhcKSl3UkQ6BUpBqBNEs4BQuGleXQtihzsMwVwBlerahAOD-qJB3PQ-9HGtgsZJxNAFTAaw/s3200/1670455463056.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3200" data-original-width="2400" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lTzZg8qpPh6lLGJllZli8QJBteV5owfqWViGVO9kCqX251U75-QcX429tHE3AM9dm9RBJ5-Zl_6Fmkfe65U03isoel8ywmfHGMcHjQjigZP1kehNVx7AhcKSl3UkQ6BUpBqBNEs4BQuGleXQtihzsMwVwBlerahAOD-qJB3PQ-9HGtgsZJxNAFTAaw/w480-h640/1670455463056.jpg" width="480" /></a></div><br /><span style="font-size: 17px;"><br /></span><p></p>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-49528443319373332292021-07-02T14:58:00.004+08:002022-12-10T01:43:50.705+08:00PULUT TEKAN <div style="text-align: left;"><span style="font-family: georgia;">Pulut Tekan or Pulut Tai Tai is a popular Nyonya dessert kuih. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">Pulut tekan literally translated as pressed glutinous rice. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPhC4uOmtSmT0L1vpv5toL1BX0YJ_tP3hPtxeTD9qicDk0YE_YQ-jk56Kh5xaZwR6WYKgstkC2w9WTtb9p1PjQyh5KTKM4mtEg0cYBRRI1bwrXfN_Gzi_DRBh8sNZLYXeLfI8HUsRNHPm/s2048/1625203521365.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPhC4uOmtSmT0L1vpv5toL1BX0YJ_tP3hPtxeTD9qicDk0YE_YQ-jk56Kh5xaZwR6WYKgstkC2w9WTtb9p1PjQyh5KTKM4mtEg0cYBRRI1bwrXfN_Gzi_DRBh8sNZLYXeLfI8HUsRNHPm/w480-h640/1625203521365.jpg" width="480" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="color: #351c75; font-family: georgia;"><b>PULUT TEKAN OR PULUT TAI TAI </b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: georgia;">300gm glutinous rice</span></div><div style="text-align: left;"><span style="font-family: georgia;">200ml thick coconut milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">100ml water</span></div><div style="text-align: left;"><span style="font-family: georgia;">Β½ tsp salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 pandan leaves (cut into 3" long)</span></div><div style="text-align: left;"><span style="font-family: georgia;">50 - 60pcs blue pea flowers or bunga telang</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>Method</b> </span></div><div style="text-align: left;"><span style="font-family: georgia;">Boil about 300ml water and add in the blue pea flowers. Let it turn into a nice vibrant blue colour and let cool.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Wash clean the glutinuous rice and divide into two portions. Soak one portion rice in plain water and the other portion, sieve out the flowers and pour the blue water in. Soak the rice at least 4 hours. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Prepare your steamer or wok.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">After 4 hours, drain dry the glutinuous rice. Pour into 2 separate steaming plates (you may just pour into one plate; half white half blue in a steaming plate). Put the pandan leaves on top.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Mix the thick coconut milk, water and salt together. Stir till combine. Pour into the glutinous rice (divided into equal portion if you are steaming separately the white and blue stained rice). Steam for 30 minutes in medium heat.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Once done, remove and fluff the rice. Add the glutinous rice into your pan or mould with banana leaves at the bottom pan (if you have, else you can used greased proof paper).</span></div><div style="text-align: left;"><span style="font-family: georgia;">Press the glutinous rice with a "penekan kek lapis" or cake press.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Slice the glutinous rice to your desire size and serve with a dollop or spread kaya on top</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Yummy! </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFcISvyZ6Fkg9kydhLhPxp5yHAjW2sN9qbBRKVcHgK9c4yoqadAsUcKRq6bPWG0XhoZpNGk0eBSGEr250-n4YCcAWNf-gubK6EnbARkwg26Uyiz2hKwIBAQEQssJhfFeF1nazquJ1o582/s2048/1625203865166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFcISvyZ6Fkg9kydhLhPxp5yHAjW2sN9qbBRKVcHgK9c4yoqadAsUcKRq6bPWG0XhoZpNGk0eBSGEr250-n4YCcAWNf-gubK6EnbARkwg26Uyiz2hKwIBAQEQssJhfFeF1nazquJ1o582/w480-h640/1625203865166.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmY7HVOy7zI4MHhK5p02Yzecpkr4KZP7UKpQk98tJyBGkB9bNzBNpCoBP_TGKll8YfqyVjEvhm_wGO5b8o-LynrUUzE6-mdrGRSoTY-xP0GeNUf247cfwbVo59HtLEgOAPeKFSzEZm7lJ/s2048/20210702_092836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmY7HVOy7zI4MHhK5p02Yzecpkr4KZP7UKpQk98tJyBGkB9bNzBNpCoBP_TGKll8YfqyVjEvhm_wGO5b8o-LynrUUzE6-mdrGRSoTY-xP0GeNUf247cfwbVo59HtLEgOAPeKFSzEZm7lJ/w480-h640/20210702_092836.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Love to look at the beautiful stained blue rice π</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdm3Q7vRlP-K68haW1WdtGu0_JhoP5gnc3yU3WfESjbhBeQ0u9PokDFLvbbGyX-T1ggZyWxiKWJXND1ujkltvFvUtyWjlmpvokC-FU6RhU14qcQyulE77_l9MdN1aTXA8mBhwtecE9lLz/s2048/1625203276323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdm3Q7vRlP-K68haW1WdtGu0_JhoP5gnc3yU3WfESjbhBeQ0u9PokDFLvbbGyX-T1ggZyWxiKWJXND1ujkltvFvUtyWjlmpvokC-FU6RhU14qcQyulE77_l9MdN1aTXA8mBhwtecE9lLz/w480-h640/1625203276323.jpg" width="480" /></a></div><br /><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-33503452923377396282021-06-04T16:03:00.007+08:002021-06-04T16:05:08.150+08:00 Braised Chicken in bean paste (Terengganu style aka "Kay Hong")<p><span style="font-family: georgia;">Now that we are in full lockdown for 14 days, we are not allowed to dine in in restaurants but only f</span><span style="font-family: georgia;">or takeaways. As Covid19 cases are rising higher day by day here, I try not to go out too often</span><span style="font-family: georgia;">. So I will try to cook our meals as simple as possible ~ possibly in a one pot dish, less utensils pots and pans to wash up too π .</span></p><p><span style="font-family: georgia;">I have cooked this <a href="http://melspantrykitchen.blogspot.com/2012/10/terengganu-braised-chicken-kay-hong.html?m=0">Braised Chicken Terengganu style (aka "Kay Hong")</a>, back in 2012. It was so flavourful and easy to prepare and cook. So to those who is looking for a simple yet flavourful dish, why not try this braised taucu palm sugar chicken !</span></p><p><span style="font-family: georgia;">Today I am just using only chicken drumsticks instead of two types of protein. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-jTLofa2Itt04Toa3RJIaqzCBbq5EFj4z-7b2ot53XTUzq_KWQOaGXqavv9ZnhU_J35-de1TV25ri3JlI44KjF2_-PmO_vLmyvVj1BrGrgXFe3qEFhfnFpKCVc3aaQFPKiznIxcMmtX1/s2048/OI000033_20210604131128052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-jTLofa2Itt04Toa3RJIaqzCBbq5EFj4z-7b2ot53XTUzq_KWQOaGXqavv9ZnhU_J35-de1TV25ri3JlI44KjF2_-PmO_vLmyvVj1BrGrgXFe3qEFhfnFpKCVc3aaQFPKiznIxcMmtX1/w480-h640/OI000033_20210604131128052.jpg" width="480" /></a></div><br /><p><b><span style="color: #660000;">BRAISED CHICKEN IN TAUCU PALM SUGAR SAUCE</span></b></p><p><span style="font-family: georgia;"><span><b>Ingredients</b></span><br /><span>4 -5 (abt 500gm) chicken legs (cut into bite sized pieces)</span><br />
<span>3 or 4 hardboiled eggs</span><br />
<span>15 shallots</span><br />
<span>3 cloves garlic</span><br />
<span>2 tbsp preserved bean paste (taucheow)</span><br />
<span>2 tbsp sweet soya sauce (I used ABC dark sauce)</span><br />
<span>2 tbsp dark soya sauce</span><br />
<span>Palm sugar (gula Melaka) abt 80-100gm</span><br /><span>700ml water (adjust for consistency to your preference thickness of gravy)</span><br />
<br /><br /><span><b>Method</b></span><br />
<span>Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.</span>
<br /><br /><span>Add in chicken pieces. Stir fry for about 2 mins.</span>
<br /><br /><span>Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.</span>
<br /><br /><span>Simmer until chicken is cooked and tender.</span></span></p><p><span style="font-family: georgia;"><span><br /></span></span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdU36W2yVqC_0xTJRaX9zI72buaCH1XL05bNWF2dyrUtNI5gRP4brz8t6YULdGXNTjiW9Vg3qnUtyjgA-HXbdaVf_YQbA_w-XGS-fhT4J3QnkSg0Y33ykdEfBzz5ncrR-RqWjyRGmN5SY/s2048/OI000022_20210604132309944_20210604133151082.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1506" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdU36W2yVqC_0xTJRaX9zI72buaCH1XL05bNWF2dyrUtNI5gRP4brz8t6YULdGXNTjiW9Vg3qnUtyjgA-HXbdaVf_YQbA_w-XGS-fhT4J3QnkSg0Y33ykdEfBzz5ncrR-RqWjyRGmN5SY/w470-h640/OI000022_20210604132309944_20210604133151082.jpg" width="470" /></a></span></div><span style="font-family: georgia;"><br /><span>Enjoy .... hope you will love this easy to cook dish</span></span><p></p><p><span style="font-family: georgia;"><br /></span></p><p><br /></p>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-53717048880061230522020-07-08T16:06:00.002+08:002022-12-10T01:44:40.268+08:00Pulut Inti<div>
It has been raining daily here and with the cooling weather it makes me feel craving for some Malaysian desserts lately π.</div>
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Today I have made this simple <b><i>Pulut Inti</i></b> (Steamed Glutinuous Rice with Grated Coconut Topping). </div>
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<b><span style="color: #b45f06;">PULUT INTI</span></b></div>
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<i><span style="font-size: x-small;">(Makes about 7 to 8 pieces)</span></i></div>
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<b>Ingredients</b></div>
<div>
180gm glutinous rice</div>
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125ml thick coconut milk</div>
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Β½ tsp salt</div>
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20 pcs blue pea flowers, rinse washed</div>
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30ml hot boiling water</div>
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1 pandan leaf, cut into 2" or 3"</div>
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<b>Coconut Filling</b></div>
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45gm palm sugar, roughly chop </div>
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Β½ tbsp brown sugar</div>
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30ml water</div>
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Β½ grated coconut flesh</div>
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Β½ cornflour</div>
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1 pandan leaf, knotted</div>
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Banana leaves, cut into 5"Γ6", and lightly blanched the leaves to soften it</div>
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Method</div>
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Add the blue pea flower in a small bowl and pour in the hot boiling water. Let it sit for 15 minutes. Sieve through a strainer and press the flowers with a spoon to squeeze out more blue colouring. Set aside.</div>
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Combine the glutinous rice, coconut milk and salt in your steaming plate. Mix till well combined. Scatter the cut pandan leaves on top and steam for 20 minutes. Stir the rice occasionally till the rice is cooked. </div>
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Remove ΒΌ of the rice and stain with the blue colouring. Return the blue coloured rice to the steamer and cook another 5 minutes. (Or you can just sprinkle the blue pea colour on to the rice). Remove from heat. Fluff the rice with a pair of chopsticks and mix the white and blue rice together. Set aside. (If u have extra banana leaves, covered with it).</div>
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<i><b>To cook the filling.</b></i></div>
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Add the palm sugar, brown sugar, pandan leaf and water in a medium size saucepan. Cook till the sugars melted. (You may want to strain the sugar syrup as there might be some residue from the palm sugar). Add in the grated coconut and cornflour and stir till all are well combined and thickens up. Dish up and let cool.</div>
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<b><i>To assemble </i></b></div>
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Place about 2 tbsp or 50gm of the cooked glutinous rice in the centre of banana leaf and top with one heap tablespoon coconut filling on top .</div>
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Fold up the longer sides to the centre to overlap slightly. Tuck in the two ends under the parcel. Place on to your serving plate or tray. </div>
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I'm generous with my coconut filling ππ<br />
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-35689272216114334732020-07-07T15:40:00.004+08:002021-07-07T21:37:36.378+08:00Kuih Talam<span style="font-family: "georgia" , "times new roman" , serif;">I'm not very good in making kuih. I always find making kuih muih is very daunting and challenging eventhough by the look of it, what is so difficult to make? Just mix it up the ingredients and send to steaming only mah .. π </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Sometimes it is the small little things that you need to look into eg. during steaming time either it is needed in low heat or high heat to steam the kuih. Or you need to open the lid every 5 minutes just to adjust down the temperature during steaming... or after the steaming done do not open the cover yet.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">So this is those little things you need to be careful and adhere to perfect your kuih π</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Today I'm sharing with you is Kuih Talam which is one of my favourite kuih. I like it with balance of sweetness and saltiness from the coconut layer.</span><br />
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<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d; font-size: large;">KUIH TALAM </span></b><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">Recipe reference from Nyonya Flavours</span></i><br />
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<b>Ingredients</b><br />
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<b>Pandan Layer</b><br />
80gm rice flour<br />
40gm tapioca flour<br />
30gm green pea flour /or hoen kwe flour<br />
210gm sugar (sweetness is just right)<br />
700ml pandan juice (Ive used 18 leaves)<br />
1 tsp alkaline water<br />
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<b>Coconut Milk Layer</b><br />
500ml thick coconut milk /or coconut cream<br />
40gm rice flour<br />
30gm grean pea flour/or hoen kwe flour<br />
1 tbsp tapioca flour<br />
Β½ tsp salt<br />
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Method<br />
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Prepare an 8" square pan. Lightly grease the pan and line a baking paper (with an inch overhanging on two sides for easy to lift up), grease the baking paper again.<br />
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Prepare and heat up your steamer.<br />
(Im using a big wok).<br />
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Add in all the ingredients for the bottom pandan layer into a saucepan and cook under a low heat; stirring occasionally till it thickens slightly.<br />
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Pour the batter into your prepare square greased pan. Spread the batter in an uneven surface (this is to help both layers to stick together).<br />
Steam for 10 - 15 minutes under low medium heat. Open your steamer lid every 5 minutes.<br />
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As the pandan layer is steaming, you can start to cook the coconut layer.<br />
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Add in all the coconut layer ingredients into a saucepan and cook under the lowest heat stirring occasionally till the batter <b><i>slightly thickens.</i></b><br />
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Remove from heat and immediately pour into pandan layer. Steam for 15 minutes under low medium heat. Open the steamer lid every 5 minutes.<br />
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Cool completely before cutting.<br />
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Enjoy .... yum ! π<br />
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Once thickens, give it a thorough whisk before pouring into the pan.<br />
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Will do better next round on my top layer... alot of air bubble holes π</div>
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Cut into 5 long strips (1.5") </div>
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This recipe definitely a keeper!<br />
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Best eaten in 1 to 2 days. Any leftover, please refrigerate in airtight container.<br />
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-24994357665638718992020-06-29T16:41:00.002+08:002021-01-04T14:14:28.446+08:00Purple Sweet Potato "Angku" Kuih So craving to eat Angku kuih for the past few days. I know I can easily get Angku Kuih at the market or at the nyonya kuih stalls/or shops, but I would love to try out some new recipes.<br />
<br />
I have made the traditional <a href="https://melspantrykitchen.blogspot.com/2013/11/angku-kuih.html?m=1" target="_blank">Red Angku Kuih</a> and <a href="http://melspantrykitchen.blogspot.com/2013/11/pumpkin-angku-kuih.html?m=0" target="_blank">Pumpkin Angku Kuih</a> in year 2013.<br />
So this time, let's try out purple sweet potato! No artificial colouring added and the end result after steaming, the purple colour look so vibrant and gorgeous!<br />
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;"><b>PURPLE SWEET POTATO ANGKU KUIH</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Filling</b></span><br />
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<span style="font-family: "georgia";">180g mung bean without skin, washed, soaked for 4 hours, steamed for 20 mins & mashed</span></div>
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<span style="font-family: "georgia";">120ml oil</span></div>
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<span style="font-family: "georgia";">110g sugar</span></div>
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<span style="font-family: "georgia";">ΒΌ tsp salt</span></div>
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<span style="font-family: "georgia";">3 shallots, sliced</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dough Skin</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100gm purple sweet potato, steamed & mashed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">150g glutinuous rice flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">130ml hot boiling water (you may need to add more)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp vegetable oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Some banana leaves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Some oil for brushing</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><br /></span></span>
<span style="background-color: white; color: #666666;"><b><span style="font-family: "georgia" , "times new roman" , serif;">To do for filling:</span></b></span><br />
<span style="background-color: white; color: #222222; font-family: "georgia";">Heat up oil, stir fry sliced shallots till golden brown.</span><span style="background-color: white; color: #222222; font-family: "georgia";"> </span><span style="background-color: white; color: #222222; font-family: "georgia";">Discard shallots.</span><span style="background-color: white; color: #222222; font-family: "georgia";"> </span><span style="background-color: white; color: #222222; font-family: "georgia";">Add in the mashed mung beans, sugar, salt and stir fry until it can leave the side of pan. </span><span style="background-color: white; color: #222222; font-family: "georgia";"> </span><span style="background-color: white; color: #222222; font-family: "georgia";">Remove and leave to cool.</span><span style="background-color: white; color: #222222; font-family: "georgia";"> </span><span style="background-color: white; color: #222222; font-family: "georgia";">Form</span><span style="background-color: white; color: #222222; font-family: "georgia";"> </span><span style="background-color: white; color: #222222; font-family: "georgia";">into small balls (approx. 13g per ball, my mould size is 5cm long).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Note: if you feel the filling is abit dry, you can sprinkle some water in.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To do the dough skin:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Put glutinous flour, sugar in a mixing bowl.</span><span style="background-color: white; color: #666666; font-family: Georgia, "Times New Roman", serif;"> Make a well in the middle, pour oil and hot boiling water in and mix into a rough dough.</span><span style="background-color: white; color: #666666; font-family: Georgia, "Times New Roman", serif;"> Knead in mashed purple sweet potato to form into a pliable dough. Covered and let it rest for 10 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #666666;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #666666;">Divide the dough into 16gm per ball.</span></span><br />
<span style="background-color: white; color: #222222; font-family: georgia;"><br /></span>
<span style="background-color: white; color: #222222; font-family: georgia;">Wrap up 1 part of filling with 1 part of skin, press into the Angku mould and knock out. Line with a piece of greased banana leaf and steam with high heat for 5-6 minutes.</span><br />
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<span style="font-family: "georgia";">Remove and brush the Angku kuih with oil.</span></div>
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<span style="font-family: "georgia"; font-size: 11pt;"> Before steaming </span></div>
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<span style="background-color: white; color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><b>Note</b>:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;">. Any left over Angku kuih, the next day you can steam it for 1-2 mins.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;">. There are still some fillings left based on this recipe. So either you can make using half or β of the filling recipe π</span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><br /></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><br /></span></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com5tag:blogger.com,1999:blog-7280906973483232894.post-62164848588490699832020-06-16T12:10:00.000+08:002020-06-18T18:20:47.702+08:00Broccoli Quiche<br />
I have not been as active like before in updating my blog post here for the past few years. But if you see any new post is updated, the dishes or bakes are the one that I love to eat and I have been cooking it numerous times; its a keeper recipe for me! π.<br />
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You may like to try those recipes I recently updated and see if your taste buds are same like mine π€£π€£.<br />
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<span style="color: #274e13; font-size: large;"><b>BROCCOLI QUICHE</b></span><br />
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<b>Shortcrust pastry</b><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">Adapted from <a href="https://www.recipetineats.com/quiche-crust/" target="_blank">Recipetineats</a> with slight changes</span></i><br />
<b><br /></b>
<b>Ingredients</b><br />
185gm all purpose flour or /plain flour<br />
100gm cold butter, cut into 1cm cubes<br />
Β½ tsp salt<br />
ΒΌ tsp dried thyme (chopped fine)<br />
2Β½-3 tbsp cold water<br />
<br />
<b>Method</b><br />
Using your food processor equipment, place in the all purpose flour, thyme, butter and salt .<br />
<br />
Pulse and blitz until it resembles fine bread crumbs.<br />
With the motor still running on lowest speed, add in 2Β½ tbsp icy cold water through the tube feeder.<br />
<br />
Continue to blitz for 20secs till it turn into a ball dough. (Do not blitz for more than 30secs). Remove out and if there are still some crumble bits gather it together and form into a disc snd wrap in plastic wrap. Refrigerate for at least 1 - 3 hours.<br />
<br />
Start preheating your oven to 180Β°C.<br />
<br />
Sprinkle some flour on your table top and roll out the pastry to fit to your 9" tart/pie mould or into 4 pcs 4" diameter tart mould (as I'm using here).<br />
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Refrigerate the pastry cases for 15 to 30 mins.<br />
<br />
Line pastry cases with baking parchment paper and fill in with ceramic baking beans to stop the pastry from rising up during cooking.<br />
<br />
Bake the tart shells for 15 minutes .<br />
Remove the paper and baking beans and continue to bake another 5 - 8 minutes.<br />
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<b>Filling Ingredients </b><br />
25 gm butter<br />
1 large onion, thinly slices<br />
Few slices smoked bacon or ham, chopped small<br />
1 cup (or abt 200gm) chopped broccoli florets<br />
2 large eggs *<br />
1 cup full cream milk /whole milk *<br />
60gm grated cheddar cheese<br />
<br />
<b>Method</b><br />
Fry the chopped bacon till fragrant and dish out.<br />
Melt the butter in a frying pan over medium heat. Add in the onion, stir fry till light brown add in the broccoli florets. Fry till about 2 - 3 mins. Season with salt and pepper. Dish out.<br />
<br />
Whisk eggs and full cream milk till well combined. (Add pinch of salt if necessary).<br />
<br />
Arrange the broccoli in the blind baked pie crust, top with bacon bits, sprinkle in the grated cheese all over and pour in the egg milk mixture.<br />
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Bake the quiche for about 30 minutes (20 mins for small tart mould) until golden top brown. Remove from oven and let the quiche cool in the baking pan for 5 - 10 minutes.<br />
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Serve warm !<br />
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<b>Note</b>:<br />
* The ratio between eggs and milk is dependable on individual.<br />
Some would prefer 3 eggs to ΒΌ cup milk<br />
Or 1 egg to ΒΌ cup milk. (I prefer my quiche not too to be eggy and rubbery in taste).<br />
<br />
* Broccoli - you may either stir fry it or lightly steamed it.<br />
The fillings in the quiches are quite versatile; you can add in anything that you like to eat.<br />
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With the added of dried thyme in the pastry, it does bring out fragrant flavour after it was well baked !<br />
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-84593120564040672302020-06-09T14:41:00.001+08:002020-06-09T17:07:14.804+08:00Pineapple Sambal (Sambal Nenas)Sambal is a popular condiment in Malaysia, Indonesia and Singapore. It is a hot spicy sauce made from chilli, spices, herbs, plus some other combination of onion, garlic, ginger etc.<br />
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In sambal recipes, some used fresh chilli, or dried chilli or store bought chilli paste (chilli boh).<br />
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Today my post of Sambal Nenas, I used my own grind chilli paste.<br />
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<span style="color: #b45f06;"><b>PINEAPPLE SAMBAL</b> </span><br />
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<b>Ingredients</b><br />
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1 medium size medium ripe pineapple<br />
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<b>Blended Spice Paste</b><br />
20gm dried prawn<br />
10pcs shallots<br />
4 cloves garlic<br />
1" knob belacan<br />
2-3 tbsp chilli boh (dried chilli grind to paste)<br />
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Β½ tsp salt (or accordingly to taste)<br />
1 tsp sugar<br />
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<b>Method</b><br />
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Peel pineapple and cut into bite size pieces.<br />
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Blend the spice paste ingredients finely.<br />
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Heat about 5 to 6 tbsp oil in a wok and add in the blended spices paste. Stir fry till it fragrant (about 5 minutes); till oil separated.<br />
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Pour in the pineapples and stir fry for 1 to 2 minutes. Add in few tablespoon water and add in salt and sugar and mix well.<br />
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Delicious!!! π<br />
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This is a very delicious sambal dish and ... addictive too. If you are inviting your friends over for dinner, I guarantee they will give you 2 thumbs up! π And do cook extra rice too !<br />
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<b><i>Note</i></b>:<br />
You may substitute with anchovies (ikan bilis) with dried prawns.<br />
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You can buy the store bought packet chilli boh instead of grinding the dried chilli yourself.<br />
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-5470925481495955882020-04-12T13:17:00.003+08:002020-04-13T18:01:44.124+08:00Cream Cheese Brownies<span style="font-family: "georgia" , "times new roman" , serif;">Two days ago, our Prime Minister has announced to further lock down to another 2 more weeks till 28th April! I know there are a lot home cooks out there dreaded to hear this news as cooking for 3 meals a day for their family has been a tiring chores. And I believe these words are getting common for them ..."what to cook?" Or "what to eat". π.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Today post is this yummiest Cream Cheese Brownies. This is my </span><br />
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<b><span style="color: #783f04;">CREAM CHEESE BROWNIES</span></b><br />
<span style="font-size: x-small;"><i>Recipe sourced from <a href="http://www.bakeforhappykids.com/2018/03/gluten-free-cream-cheese-brownies.html?m=1" target="_blank">Bake For Happy Kids</a></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-size: x-small;">Makes one 20 cm / 8 inches square</span><br style="background-color: white;" /><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;"><b>For the cream cheese swirl:</b></span><br style="background-color: white;" /><span style="background-color: white;">250g cream cheese, softened at room temperature</span><br style="background-color: white;" /><span style="background-color: white;">50g caster sugar</span><br style="background-color: white;" /><span style="background-color: white;">1 large egg, at room temperature</span><br style="background-color: white;" /><span style="background-color: white;">1/4 tsp vanilla extract</span><br style="background-color: white;" /><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;"><b>For the brownies:</b></span><br style="background-color: white;" /><span style="background-color: white;">250g dark chocolate (70% cocoa), coarsely chopped</span><br style="background-color: white;" /><span style="background-color: white;">100g unsalted butter</span><br style="background-color: white;" /><span style="background-color: white;">200g caster sugar</span><br style="background-color: white;" /><span style="background-color: white;">1 tsp vanilla extract</span><br style="background-color: white;" /><span style="background-color: white;">3 large eggs, at room temperature</span><br style="background-color: white;" /><span style="background-color: white;">35g cornflour</span><br style="background-color: white;" /><span style="background-color: white;">25g cocoa powder</span><br style="background-color: white;" /><span style="background-color: white;">1/2 tsp salt</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;"><b>DIRECTIONS </b></span></span><br />
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<span style="background-color: white;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><b>For the cream cheese swirl:</b></span><br style="background-color: white;" /><span style="background-color: white;">Spoon mix the cream cheese and sugar in a large bowl until combined. Add in the egg and vanilla and mix until mixture is smooth. Set aside.</span><br style="background-color: white;" /><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;"><b>For the brownies:</b></span><br style="background-color: white;" /><span style="background-color: white;">Preheat oven to 180Β°C. Line baking pan with 2 overlapping layers of baking paper, leaving an inch overhang on all sides.</span><br style="background-color: white;" /><span style="background-color: white;"><br />Whisk combined cornflour, cocoa powder and salt together in a bowl. Set aside.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Place the coarsely chopped chocolate and butter in a large heatproof bowl set over a pot of simmering water, stirring occasionaly until the chocolate butter are melted and smooth . (You may do this in your microwave if you have one).</span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Remove from heat and stir in the sugar and vanilla. Then, mix in the eggs, one at a time. Sift in cornflour, cocoa powder into the mixture and use a spoon to mix until just combined and batter is smooth. (Do not over-mix.)</span><br style="background-color: white;" /><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;">Pour chocolate batter into your pan. Dollop half the cream cheese mixture over batter, using your butter knife or small spatula to create swirls in the batter. Then, dollop the remaining cream cheese mixture over batter to create more swirls in the batter.</span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Bake the brownies for 30 minutes until the top is just set (do not over baked it). It is alright if the center still looks jiggly. </span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Transfer the pan to a wire rack and let cook for 15 to 20 minutes. Lift the overhang parchment paper, to cool further on the wire rack before cutting the brownies.</span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>NOTE</b></span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Do not cut down the 200g sugar, as we are using a dark chocolate with 70% cocoa , the brownies turn out just the right sweetness .</span></span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Any left over, store in an airtight container at room temperature up to 3 days. </span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">I love chocolates, and this brownies absolutely so yumm. My kind of desserts... hahaha</span></span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Wish I can share a piece with you π</span></span><br />
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-52110142341011722772020-04-04T21:25:00.000+08:002020-04-04T22:58:40.440+08:00Coconut BunsAs we are in the lockdown because of Covid-19, we have to stay home stay safe from 18th March till April 14th.<br />
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So no where to go and stucked at home, other than eat, watched TV, browse online, I spend my time cooking and baking away. Before the lockdown, I have stocked up different types of flour knowing that I will have to bake bread for my breakfast. Im sharing here one of my favourite buns that is, coconut buns.<br />
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<span style="color: #783f04; font-size: large;"><b>COCONUT BUNS</b></span><br />
<span style="color: #783f04; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Fillings</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">180gm-200gm fresh grated coconuts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">60gm dark brown sugar (ι»η³) or palm sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(Note: Save some fresh grated coconut for later use to sprinkle on the buns before putting into the oven to bake)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Cook the brown sugar and water till dissolved. Add in the grated coconut and stir constantly to cook till it almost dry up. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Set aside.</span><br />
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<b>Dough *</b><br />
260gm bread flour<br />
3g instant yeast<br />
160gm Egg + Fresh Milk (use XL egg )<br />
30gm sugar<br />
2gm salt<br />
30gm butter<br />
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<b>Method</b><br />
Place all the ingredients into your mixer (except Butter) and using your hook, knead till to a silky and elastic dough.<br />
Add in the butter and knead till window pane stage (a must!) <br />
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Let the dough proof till double in size (about an hour) .<br />
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Punch out the air and divide the dough into 12 equal portions. Roll round and let rest for 10 minutes before shaping.<br />
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Grease the baking tin / pan and preheat the oven to 180C.<br />
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Flatten the dough and fill it with coconut filling (20-25g). Place all the buns on a greased baking sheet, and let rise for 30mins.<br />
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Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 30mins or until golden brown.<!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_200404_185311_923.sdoc--><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYk0jKS7wf6EZr1CJHiHurOEmFySu-bCZkYBmTpV22wro5vfTGuK2qIpq4NWZBb_AAwGUlneJG1SiUyT9_RUtv7HLrn-dSPu8XdWjUtjJTMLPkXaFGE0GjysOkbEXMJ0GAPtDXaC5fPApW/s1600/20200404_154040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYk0jKS7wf6EZr1CJHiHurOEmFySu-bCZkYBmTpV22wro5vfTGuK2qIpq4NWZBb_AAwGUlneJG1SiUyT9_RUtv7HLrn-dSPu8XdWjUtjJTMLPkXaFGE0GjysOkbEXMJ0GAPtDXaC5fPApW/s640/20200404_154040.jpg" width="480" /></a></div>
<span style="background-color: #fdfbf7; color: #676767; font-family: "georgia" , "times new roman" , serif; text-transform: capitalize;"><span style="color: black; font-family: "times new roman"; text-transform: none;"><br /></span></span>
<span style="background-color: #fdfbf7; color: #676767; font-family: "georgia" , "times new roman" , serif; text-transform: capitalize;"><span style="color: black; font-family: "times new roman"; text-transform: none;"><br /></span></span>
<span style="background-color: #fdfbf7; color: #676767; font-family: "georgia" , "times new roman" , serif; text-transform: capitalize;"><span style="color: black; font-family: "times new roman"; text-transform: none;"><i>* This dough recipe is the famous <b>killer toast </b>from Victoria Bakes with slight adjustment to it. </i></span></span><br />
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<span style="background-color: #fdfbf7;"><i>** You can send the buns straight to oven to bake after the 30mins (2nd proof) .... I didnt do egg wash the buns and sprinkle grated coconut on top and it look great after baked! </i></span><br />
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-14505566023675902392019-11-06T09:48:00.000+08:002019-11-06T09:52:16.438+08:00Baked Tapioca Cake <br />
<span style="font-family: "georgia" , "times new roman" , serif;">Baked Tapioca Cake or Bingka Ubi Kayu is a traditional snack dessert which I'm preferred it to be called kuih.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">If you love this dessert cake or kuih, and like to make it often , it is good to invest an electrical grater or food chopper, else you be like me having a sore arms the next day. Or if you can find store bought frozen grated tapioca or cassava at the frozen section (that would be life saver to you! )</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I have made this Tapioca Cake back in year 2011 using the <a href="https://melspantrykitchen.blogspot.com/2011/09/baked-cassava-cake-tapioca-cake-bingka.html?m=1" target="_blank">same recipe</a> / <a href="https://wendyinkk.blogspot.com/2009/07/bingka-ubi-baked-cassava-cake.html?m=1" target="_blank">Table for 2...or more</a></span><br />
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<b><span style="color: #f1c232; font-size: large;">Baked Tapioca Cake / Bingka Ubi Kayu</span></b><br />
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<b>Ingredients</b><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">1.2kg Tapioca (after peeled and grated, it weigh about 900gm more or less)</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">200gm sugar</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">200ml coconut cream</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">200ml water</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">2 eggs</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;">40gm butter</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; font-size: 15.84px;"><b>Method</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; font-size: 15.84px;">Peel and grate the tapioca. Set aside.</span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span style="font-family: "georgia" , "times new roman" , serif;">Slightly beat the eggs in a bowl and mix in the </span><span style="font-family: "georgia" , "times new roman" , serif;">coconut cream together. Set aside.</span></span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span style="font-family: "georgia" , "times new roman" , serif;">In a small sauce pan, boil the 200ml water and sugar till dissolved and melt in the butter.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; font-size: 15.84px;">Immediately pour this hot solution into the grated tapioca and stir to</span><span style="background-color: white; color: #222222; font-size: 15.84px;"> combine. It should thicken slightly.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 15.84px;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span>
<span style="background-color: white; color: #222222; font-size: 15.84px;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the coconut milk/eggs mixture into grated tapioca mixture and stir well to </span><span style="font-family: "georgia" , "times new roman" , serif;">combine.</span></span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;">Pour batter into a lined grease proof paper into a 7" or 8" inch square baking pan and bake in a preheated </span><span style="background-color: white; color: #222222; font-size: 15.84px;">oven at 170/180C for 1 hour or until golden brown.</span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span style="font-family: "georgia" , "times new roman" , serif;"> Golden brown </span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-37524639191150374692019-06-26T15:22:00.000+08:002019-06-26T17:42:03.773+08:00The Best Sambal Belacan Dipping Sauce<span style="font-family: "georgia" , "times new roman" , serif;">Sambal is a popular condiment in Malaysia, Indonesia and Singapore. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">It is usually made from chillies, spices, herbs and belacan (shrimp paste). Sambal belacan is made either for frying process or dipping sauce.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Today I would like to share with you my new found love, my best sambal belacan dipping sauce. If you like chilli dipping sauce which is sweet and tangy taste, you really got to try this. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Best Sambal Belacan Dipping Sauce</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5-6 fresh chilli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10 green bird's eye chilli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 medium size onions (cut to halves)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 clove garlic</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1" belacan (shrimp paste)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10 limes (squeeze out juice)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> (save 3-4 lime skins to blend in later)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp brown sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp vinegar</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Place the onions and belacan in a frying pan. Toast the belacan till fragrant and the onions till lightly char.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a blender, add in the lightly char onions, garlic, toasted belacan, sugar, brown sugar, salt, lime juice and vinegar. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Blend about 15 seconds; then add in all the chillies and lime skins. Continue to blend till to the paste texture you like.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(You may grate more lime skins in if you like).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Store the chilli paste sauce in a glass container.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">* This sambal chilli sauce will taste much better the longer it is kept.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Store in the fridge up to 2 weeks.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This dipping sauce is good to go with any fried fish, fish cakes or slice some cucumber and dip in it. Yum .... drooling</span> π€€π€€<br />
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com9tag:blogger.com,1999:blog-7280906973483232894.post-720474216572495342019-02-16T13:25:00.000+08:002019-02-16T13:25:08.862+08:00Basque Burnt Cheesecake<span style="font-family: "georgia" , "times new roman" , serif;">If you have not heard of Basque Burnt Cheesecake before, at a glance at my post you might have thought I have a disaster baking day and burnt my cake!!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The first time when I came across this burnt cheesecake on the social media, my instinct looking at it is "that cake is over burnt on top and yet they still want to post it out!" πππ.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">But most of those who have baked it or tasted this burnt cheesecake, they only obsessively raving how delicious this cheesecake is!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #e69138; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Basque Burnt Cheesecake</b></span><br />
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Recipe reference from <a href="https://phonghongbakes.blogspot.com/2017/10/burnt-cheesecake.html?m=1" target="_blank">PhongHong Bakes</a></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b> </span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">500g cream cheese (at room temperature)</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">170g caster sugar</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">250 ml double cream or whipping cream</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 large eggs</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">18g flour</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method</b></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Line an 8" round springform pan with baking paper ensuring that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven).</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">With your stand mixer, add the cream cheese and sugar into the bowl and beat until smooth and creamy.</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the eggs, one at a time, beating well (about 15 seconds on each egg and scraping down the sides of the bowl on each addition).</span></div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Pour in double cream and beat until well incorporated.</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">T</span><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">urn the mixer off and sift in the flour over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour batter into prepared pan, tap a few times to release air bubbles.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Baked the cheesecake at 200Β°C (please adjust </span><span style="font-family: "georgia" , "times new roman" , serif;">according to your oven) for 60 - 65 minutes) till deep dark brown top but still jiggly in the center.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Let the cheesecake cool slightly (about 10 - 15 minutes.) The cheesecake will "collapse" slightly and then unmould the springform.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Let it cool completely and thereafter carefully peel the parchment away. Cut into wedges and serve </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Unfinished cheesecakes can be store in an airtight container and keep in the fridge.</span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-66209616724321798012019-01-30T19:09:00.002+08:002019-01-30T19:15:08.508+08:00Dried Agar Agar Candy<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Today post is my first post for 2019 ππ.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">How sweet could it be posting my first post is sweet jelly candies. Hopefully for the rest of the year my life would be sweet sweet.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Dried Agar Agar candies .... I once tasted this dried agar agar is when Im a teenager time going visiting a Malay friend during Hari Raya. My first bite of this candy and Im absolutely love it. When I asked my friend how it was made, she told me that the agar agar had to be sundried for days. What??? For days?? Oh not me, Im not going to do this ridiculous hardwork to sundried these candies for days before I can eat it!!</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">And after 30 over years, here I am making this sweet candies to enjoy ππ.</span></span><br />
<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;">Dried Agar Agar Candy</span></span></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Recipe adapted from <a href="https://wendyinkk.blogspot.com/2011/01/dried-agar-agar-candy-ii.html?m=1" target="_blank">Table for 2 .... or more</a></span></span></i><br />
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<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></span></b></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">100gm agar-agar strips (you can use scissor to snip it
shorter)</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 litre water (12 cups)</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">800gm rock sugar</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">600gm caster sugar</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of rose flavouring & few drop of red or pink colouring</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp lychee flavour (no colouring required)</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp apple flavouring & few drops of green colouring</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp orange flavouring (no colouring required)</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
<b>Method </b></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a heavy based big pot, put the agar agar strips and pour
the 3 litres water in. </span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Bring to a boil and turn to low heat, boil until all agar
strips have dissolved; stirring occasionally.</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Prepare 4 square or rectangle baking pans. Add in the
flavourings and colourings into each of the pan. Set aside.</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add in the rock sugar and caster sugar. Cook till
everything dissolves. The texture should be thick once the sugar and agar agar
has dissolved. </span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour the agar agar mixture evenly into the four pans and
stir to mix the flavouring and colouring.</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Once the agar agar has turned solidified, cut out with
serrated knife. (do cut out into small pieces).</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Arrange the cut pieces, serrated side down on a large tray
lined with non stick baking paper.</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sun dry until a whitish crunchy crust appears. Turn jelly
pieces every other day for proper exposure to the sun. </span></span></div>
<div class="MsoNormal">
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;"></span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">After cutting the agar agar and lay out nicely on the trays
only I realise it is a little too big in size. I have to take it out again to
cut it half each of every piece. Well, being a first timer π</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
Smaller
sizes can cut short the drying time. </span></span><br />
<div class="MsoNormal">
<br /></div>
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</span></span><br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Will I make this again? Bringing in and out these trays
of gems for 3 to 4 days to sundry and depending on the weather? Yes, definitely
will make this again but I think I will get a food dehydrator to do the drying
for me π. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br />
(I have to keep a watchful eyes on it in case bird's dropping ... or flies
landed on my gems).</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<br />
<br />
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<br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;">In the beginning when I was going through reading the
recipe, the amount of rock sugar and sugar used in it really scares me
off. </span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal">
<span style="font-size: small;">But believe me, it is really not that overly sweet in taste.
I find it just perfect !! </span></div>
<span style="font-size: small;">
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Here I would like to wish all my Chinese readers Happy Chinese New Year in advance!</span></span><br />
<br />
<span style="font-size: large;"><b><span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;">Gong Xi Fa Cai and have a prosperous year ahead !</span></span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: small;"><span style="background-color: white;"><br /></span></span><span style="font-size: small;">
</span></span><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com2tag:blogger.com,1999:blog-7280906973483232894.post-2249564288790549802018-12-30T15:22:00.002+08:002024-01-30T17:01:25.859+08:00Kumquat Almond Teacakes <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Kumquat is one of my favourite fruits for baking desserts. I love their tangy fragrant sweet taste after they are cooked in sugar syrup. You can blend it to become jam or make kumquat juice. The jam are good on toast.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Today I am posting again my Kumquat Almond teacakes. The first time I <span style="font-family: "georgia" , "times new roman" , serif;">bake</span>d this <a href="https://melspantrykitchen.blogspot.com/2012/02/kumquat-almond-tea-cakes.html?m=1" target="_blank">teacakes</a> is in 2012 and eversince then I will bake this every year once I could get hold the kumquats at the supermarkets.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: large;"><b><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">KUMQUAT ALMOND TEACAKES</span></b></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia";"> </span></b><br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia";">Ingredients </span></b><br />
<div class="MsoNormal">
<span style="font-family: "georgia";">35gm all purpose flour</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">50gm ground almond</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">1/2 tsp baking
powder </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">60g butter</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">50gm caster sugar</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">2 eggs (Grade B)</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia";">60gm kumquat puree (refer
recipe below) </span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">18 pcs
poached kumquat halves (refer recipe below).</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter.
Preheat oven at 150(fan)/170C.</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Sift flour and baking powder. Mix with ground almond, set aside.</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Cream butter and sugar until light and fluffy. Beat in eggs one by
one, beating well after each addition.<span style="font-family: "georgia" , "times new roman" , serif;"> </span>Add in
the almond flour mixture Put in 2 additions, mixing well after each.<span style="font-family: "georgia" , "times new roman" , serif;"> </span>Mix in
kumquat puree.</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Scoop the batter equally into prepared moulds and top with a kumquat half.</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Bake for 12 mins (2 inch) or longer for larger tins</span></span><br />
<br />
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</span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="color: #b45f06;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Kumquat compote</span></b></span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">20 kumquats</span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">Sugar</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">Water</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><div class="MsoNormal">
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">
Weigh kumquats and prepare equal amount of water (in weight) and half amount of
sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm).</span></div><div class="MsoNormal"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div class="MsoNormal">(* Based on my experience, I suggest to use less water for making this compote jam... as once the sugar diluted it will be more watery. )</div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><div class="MsoNormal">
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">
Half the kumquats or thickly sliced into 4 slices and remove seeds. Put the
kumquats, sugar and water into a saucepan and cook (on med heat)until the
kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with
some of the syrup. Unused puree can be spread on toast. </span></div>
</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span></span>
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<br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia";">You don't need to push the
kumquat slightly in to the batter as it will sunk down as they bake in half way
</span>π<span style="font-family: "georgia";">. Just place it on top of it.</span></span></div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGU-0iFm6YD-v_hPXbnxt_MU4APSCd1HHw5CzrWkKyZaeFZ-x4zxt_3q77jwDXqnSckAa4O-P_tsMlMHOzEZzKVH4Q1yUnaYYNCO9UZyPyaZrMOqzDK1BJJ4SoFyZ0idi_752CMY38eWZ-/s1600/OI000004_20181230150339127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGU-0iFm6YD-v_hPXbnxt_MU4APSCd1HHw5CzrWkKyZaeFZ-x4zxt_3q77jwDXqnSckAa4O-P_tsMlMHOzEZzKVH4Q1yUnaYYNCO9UZyPyaZrMOqzDK1BJJ4SoFyZ0idi_752CMY38eWZ-/s640/OI000004_20181230150339127.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"> Yummy yummy YUMMY !!!</span></span><br />
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-35072827678641709682018-09-05T15:09:00.000+08:002018-09-05T19:51:34.475+08:00Steamed Tofu With Mince Meat & Mushroom<span style="font-family: "georgia" , "times new roman" , serif;">Seriously I think being a food blogger is not easy but I do admire and salute those bloggers (including myself π) for their time painstakingly .... prepare, cooked, taking pictures, editing and post to the blog. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">And now, you would have to rewrite your own recipe as some food bloggers or editors wouldn't allowed you to copy and paste the exact same word by word of their recipe! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This few days I have been hardworking posting my food recipes ... well these few posting are my favourite food which I have been cooking and baking for umpteenth times. Instead of scrolling looking thru my handphone gallery for the recipes, I thought I should post and update it to my blog for my convenient search in the future.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Today, this Steamed Tofu with mince meat is an easy and homey comfort dish. I have cooked this for .... countless times.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b>STEAMED TOFU WITH MINCE MEAT </b><br /><br /><b>Ingredients</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 pack silky smooth tofu (300gm)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100gm mince meat</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 medium size dried mushroom (soaked and chopped into small sizes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 small shallot</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 clove garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp corn flour & some water (for thickening)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tbsp water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Marinade</b> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp light soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp premium oyster sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp kecap manis </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>To garnish</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Spring onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coriander</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Chopped chilli</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>METHOD</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Place the tofu on to the steaming plate and drain off the water. (You may let the tofu sit on the plate for another 5 minutes to drain well excess water ).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Slice the tofu into 1cm thick. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Steamed the tofu for 8 minutes on medium heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Place the mince meat in a medium bowl and add in the marinade sauce to marinade for 5 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat up a frying pan with 1 tbsp oil. Add in the chopped shallot and garlic and fry till fragrant. Add in the marinated mince meat and chopped mushrooms. (With your spatula, break up the mince meat as you stir fry). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pour in the 4 tbsp water and stir fry for another minute. Add in the corn flour mixture and give it a well mix. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Take the steamed tofu out from the steamer and drain off the excess water. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Pour in the mince meat on top of the tofu and garnish with spring onion, coriander and chilli.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serve hot ! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
Bon appetit ! Yum! ππ<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com2tag:blogger.com,1999:blog-7280906973483232894.post-35881951228459064762018-09-04T14:50:00.004+08:002021-03-17T13:55:19.400+08:00Black Sesame Pastry Egg Tart <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">I have some left over black sesame powder and I just can't figure out what I should use it for. So I thought why not try to incorporate some into the short crust pastry and make egg tarts.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">And here is my version of black sesame pastry egg tarts!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbEc5ST7V_8OEOKp5yMk7aRxmIJwtsenO0sU1HAc8zK4_YKZOdoeAJZJzDsiBTRjEMVUVkGY6AQ7ZTkHSm5kQBrAnuPrOtb2haa0HbqjFTJtD3M0Si7YFwkzOi1FA1s4-se03QPlFJTq4/s1600/OI000030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbEc5ST7V_8OEOKp5yMk7aRxmIJwtsenO0sU1HAc8zK4_YKZOdoeAJZJzDsiBTRjEMVUVkGY6AQ7ZTkHSm5kQBrAnuPrOtb2haa0HbqjFTJtD3M0Si7YFwkzOi1FA1s4-se03QPlFJTq4/s640/OI000030.jpg" width="480" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">BLACK SESAME PASTRY EGG TARTS</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(Makes <span style="font-family: "georgia" , "times new roman" , serif;">6</span>)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></b></span></span><br />
<b style="font-family: georgia, "times new roman", serif;"><br /></b>
<b style="font-family: georgia, "times new roman", serif;">Pastry</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">75g butter</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp
Icing Sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">120g plain flour or all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">20g black sesame powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg yolk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 egg white</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><br /></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Filling </b></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">55g or 60g
castor sugar/ fine sugar</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">75g hot water</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">2 whole eggs</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">125ml fresh milk</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Pinch of fine salt</span></span></div>
<div class="MsoNormal">
<b style="font-family: georgia, "times new roman", serif;"><br /></b>
<b style="font-family: georgia, "times new roman", serif;">Method (for Pastry)</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">With your electric hand held mixer, cream the butter, icing sugar, egg yolks
and egg white till smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Fold in the black sesame powder and flour and mix till well combined. Once it
is well mixed, using hand, press the mixture together and form a dough. (If the
dough is too wet texture add in some flour and lightly knead till well
combined).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Wrap the
dough in a clingwrap and refrigerate for 20 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Take the dough out of the fridge. Divide the pastry into 8 to 10 equal portion
(about 30g each).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Roll individual dough into a ball. Press the pastry ball into the tart
mould. Repeat for the remaining tart mould. (Note: When you press the
dough into the tart cases, you should make the pastry higher, so as to build a
wall at the side, so that the tart will be able to carry more egg mixture.</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Refrigerate the tart cases for 30mins. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Method (for Filling)</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><br /></b></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Add
castor sugar into hot water, mix until sugar completely dissolved. Set aside
and let it cool.</span></span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Beat eggs
with milk, vanilla essence and salt. Pour in sugar water. Mix well.</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Sift
TWICE the egg mixture to achieve a smooth egg mixture.</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Take the
tarts out from the refrigerator, carefully pour egg mixture into each tart
shells.</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Bake
tarts for 25mins at 180Β°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Well if you asked me how is the taste of this tart, I have already baked twice ..... and I do love the black sesame pastry.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Do give it a try if you love black sesame fragrant taste and egg tarts! </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Any left over, the next day you can lightly toast bake it in your oven toaster. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-small;"><br /></span></span></span></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-44325003161773600782018-09-03T15:40:00.000+08:002018-09-13T09:57:17.148+08:00Sesame Ginger Chicken<br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Sesame Ginger Chicken is my all time favourite dish as this is a fast and easy way to prepare and cook.</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">I remember I learnt to cook Ginger Wine Chicken way back when Im just in my early teen.</span></span><br />
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<span style="font-size: large;"><span style="color: #783f04;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Sesame Ginger Chicken</span></b></span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;"><br /></span></span></b></span></span>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">400-500gm chicken pieces (drumsticks & wings) </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">60g ginger, sliced into long thin strips </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2</span> tbsp sesame oil </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp Shaoxing Wine </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">125ml or 1/2 cup water</span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Heat a wok over high heat and add in the sesame oil. When the oil heated in smoking hot, add the ginger strips and fry till fragrant and aromatic; about 10-12 minutes.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br />
Add in the chicken pieces and stir fry for about 1 minute. Add in the soy sauce and shaoxing wine. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;">L<span style="background-color: white; color: #666666;">astly, pour in the half cup of the water and bring the liquid to a boil, cover the wok, and simmer over low heat for about 20 minutes, until the chicken is cooked and the sauce has thicken. (Do make sure to stir occasionally, and add a little more water if you like extra sauce.)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #666666;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<span style="background-color: white; color: #666666;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; color: #666666;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="background-color: white; color: #666666;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="background-color: white; color: #666666;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="background-color: white; color: #666666;"><br /></span></span></span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-27836638339335243432018-03-30T07:45:00.000+08:002018-03-30T07:45:42.239+08:00Wonton Noodles (Wantan Mee)<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Wonton noodles</b> or sometimes it was called wanton mee or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Guangzhou, Malaysia, Singapore and even in Thailand.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">In Malaysia, a bowl of wanton noodles cost only RM$5.50 which is considered very cheap (and some food stalls serve it with wantons, fish balls and a big piece of tofu too). So we don't really need to painstakingly cook this at home when you can just go to the food stalls to have this delicious noodles.</span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">But when you are in another side of the world, ordering a bowl of w<span style="font-family: "georgia" , "times new roman" , serif;">o</span>nton noodles could cost you more than $10.00; and the noodle might not suit to your palate or full of msg in it. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Today I'm sharing with you this flavourful Wonton Noodles which we have cooked it for ... oh I have lost count how many times we have cooked this .</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>WONTON NOODLES (WANTAN MEE)</b><br />
(Serves 4)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><i><b>Recipes adapted from <a href="http://www.tofoodwithlove.com/2012/07/wonton-noodles-wantan-mee.html" target="_blank">To Food With Love</a><br />
</b></i><br />
<b>Ingredients:</b><br />
<b></b>
400g fresh wonton noodles /egg noodles<br />
1/2 bunch choy sum or more, washed and cut into 2 inch lengths<br />
Vegetable oil<br />
<br />
<u><i>Toppings, to serve</i>:</u><br />
300g <a href="http://melspantrykitchen.blogspot.co.nz/2013/11/this-is-itdelicious-char-siew.html" target="_blank">homemade char siew</a> or store bought, sliced thinly <br />
16-20 wontons (use <i>pre-made frozen wontons</i>, or see below for Wonton recipe)*<br />
Pickled green chillies<span style="font-family: "georgia" , "times new roman" , serif;">, to serve</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Sriracha chilli sauce, to serve </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b></b><br />
<b>A. Seasoning Sauce (per serving of noodles), mixed well:</b><br />
1 tbsp thick dark caramel soy sauce <br />
1/2 tbsp soy sauce<br />
1 tsp sesame oil<br />
1/8 tsp salt (or to taste)<br />
1/2 tsp sugar<br /><br />
<b>B. Mushroom Sauce:</b><br />
5-6 Chinese dried shitaki mushrooms, stems removed<br />
1 cup warm water<br />
2 cloves garlic, lightly crushed with the back of a knife<br />
1 1/2 cups water<br />
1 tsp chicken stock powder<br />
1 1/2 tbsp oyster sauce<br />
2 tsp soy sauce<br />
1 tsp mushroom flavoured soy (optional)<br />
Salt and pepper, to taste<br />
1 tsp cornstarch dissolved in 2 tbsp water <br />
<br />
<b>C. Garlic oil:</b><br />
4 cloves garlic, finely chopped (alternatively you can use diced pork fat)<br />
3 tbsp vegetable oil<br />
<br /><br />
<b>Method:</b><br />
<b></b><br />
<b><u>To prepare Mushroom Sauce (B):</u></b><br />
Soak mushrooms in 1 cup warm water until softened. Squeeze out excess
water from mushrooms, set aside, and reserve the soaking liquid for
later. Slice the mushrooms. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Heat up 1/2 tbsp vegetable oil in
a small saucepan. Fry the garlic and mushrooms for 1 minute. Then add
the rest of the ingredients and reserved soaking liquid, except for the
cornstarch solution. Bring to a boil. Cover and simmer for 20 minutes.
Add cornstarch solution and stir until the sauce boils and thickens
slightly. Taste and adjust seasoning if desired. Turn off the heat,
cover the saucepan and set aside.<br />
<br />
<b><u>Prepare Garlic or lard oil (C):</u></b><br />
Heat the vegetable oil in a pan and fry the garlic or pork fat (whichever you prefer)
over low-medium heat until it starts to turn lightly golden in colour
and crisp. Transfer immediately to a heat proof bowl and set aside.<br />
<br />
<i>When ready to serve, follow the steps below:</i><br />
<br />
<b>1. Cook vegetables:</b><br />
Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a
pinch of salt and sugar. Blanch the choy sum stems first, followed by
the leaves. Remove, drain and set aside.<br />
<br />
<b>2. Cook wontons:</b><br />
Boil water in pot and cook the wontons in batches for about 1-2 minutes
until cooked. Stir occasionally to prevent sticking to the bottom of the
pot. Drain and set aside. Alternatively, add them to some prepared
chicken broth and garnish with spring onions.<br />
<br />
<b>3. Prepare noodles:</b><br />
In a shallow serving bowl, place 1 serve of the seasoning sauce (A) and lard/garlic oil (C).<br />
<br />
With the same boiling water used for blanching the vegetables, bring it
to a rolling boil, and cook 1 bundle (100g) of noodles for about
30 seconds or until done to your liking. Use a large sieve to drain the
noodles and run it under cold running tap water for 5 seconds, then dip
the noodles in the boiling water again just to warm it up. Transfer the
noodles into the serving bowl and toss them in the seasoning sauce. Add 6
tbsp of the mushroom sauce (B) and toss again. Add a dash of white
pepper.</span></span><br />
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"> <b>Wonton Recipe*</b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">(you can make this few days ahead and freeze it<span style="font-family: "georgia" , "times new roman" , serif;">)</span><br />
1 packet square wonton wrappers (about 40 sheets)<br />
150g pork mince<br />
150g prawn meat (cut into small pieces)<br />
1 tbsp egg white<br />
1 tsp grated ginger<br />
2 tsp soy sauce<br />
1/2 tbsp oyster sauce<br />
1 tsp sesame oil<br />
1/4 tsp salt<br />
1/2 tsp sugar<br />
1/8 tsp pepper</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b></b></span><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Method:</b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b></b><br />
Combine all ingredients for meat mince (except the wrappers) and mix well. </span></span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Place a teaspoon of the mixture in the middle of each wonton wrapper,
and then lightly moisten the edges of the wrapper with water. Seal the
edges to form a triangle shape, then press the edges to thin out the
dough. Bring the corners together and squeeze to form a "money bag". </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Repeat with the rest of the wrappers. Set aside on a plate until ready
to cook.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Garlic oil</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Mushroom sauce</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Preparing the seasoning sauce mixture into per serving plates.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Usually I</span> love my wonton noodles flooding in that fragrant mushroom sauce!</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">One word.... YUM! π</span></span></div>
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-23058910926178574752018-03-27T07:06:00.000+08:002018-03-27T07:30:58.802+08:00Potatoes Braised In Soy Sauce (Gamja Jorim)<span style="font-family: Georgia, Times New Roman, serif;">Potatoes ... I can say it is one of our main item in our pantry staples.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">It is easy to cook and it goes well with almost dishes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Today I have cooked this simple dish which the Korean have it as a side dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">It is so delicious even though simple in ingredients</span><br />
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<b><i>Braised Potatoes in soy sauce (Gamja Jorim)</i></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Ingredients</span></span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">3 medium size potatoes, cut into 2cm cubes and soaked in water for 15 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp vegetable oil</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 small onion, cut into wedges</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, mince</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp soy sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp corn syrup or honey (or you may substitue with kecap manis too)</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp water</span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp toasted sesame seeds</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">In a heated large non-stick frying pan, add the vegetable oil, potatoes and salt. Fry for about 3 to 4 minutes and starting to softened.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Add in the garlic and onion, tossing for 3 minutes till the onion soften. Add in the soy sauce, sugar and corn syrup (kecap manis) and fry till the potatoes are well coated.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Add in the water and stir frying continuously (at this point you may add another tbsp or two of water if desired). Stir fry another 2 minutes or till the potatoes has cooked and soften but not broken. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Scatter with toasted sesame seeds and dish out. </span></span><br />
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-64006786449592612922018-02-21T12:09:00.000+08:002018-06-09T11:56:19.612+08:00Banana Walnut Loaf I was reading some online news feed the other day and one headline caught my eyes "Recipe: Banana loaf from Mojo Cafe .... the Mojo Cafe in Wellington is the best in town ... and usually sold out in the afternoon"<br />
As it has given a recipe to try out so I got to try it out.<br />
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Simple in ingredients and easy to make too and indeed I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94SjfooRxLNbEq8Z10BimvAOvStVOpgeXNrjYEl2gt-oDjhwwlGJsz-y1v2k_MLnk1EbB9RTi0O3kqg3A5MzZdeBNjPD_WK8qupkaxuGk5d5qSDP2WSKDMUK0bhxDoIrFfEMqyOmkfrlw/s1600/OI000012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94SjfooRxLNbEq8Z10BimvAOvStVOpgeXNrjYEl2gt-oDjhwwlGJsz-y1v2k_MLnk1EbB9RTi0O3kqg3A5MzZdeBNjPD_WK8qupkaxuGk5d5qSDP2WSKDMUK0bhxDoIrFfEMqyOmkfrlw/s640/OI000012.jpg" width="480" /></a></div>
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<b>Banana Walnut Loaf</b></div>
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<b>Ingredients</b></div>
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300g ripe bananas</div>
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160g caster sugar *</div>
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3 large eggs</div>
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250g self rising flour</div>
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10g bicarbonate soda</div>
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120ml canola oil</div>
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160ml fresh milk</div>
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50g - 80g walnuts (roughly chopped)</div>
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<b>Method</b></div>
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Preheat oven to 180Β°celcius.</div>
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Line the bottom of loaf pan with grease proof paper and grease the sides of the pan. Set aside.</div>
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Add the banana and sugar into the food processor and puree till smooth. </div>
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Add in the eggs, oil and milk and pulse till well combined. </div>
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Sieve the flour and bicarbonate soda. Fold the flour mixture and walnuts into the banana puree mixture till all well combined.</div>
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Pour into the loaf tin.</div>
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Bake for 45 minutes or until skewer comes out clean.</div>
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<b>* </b>Original recipe calls for 270g sugar which I believe is way too sweet! </div>
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160g is just perfect to my taste when using ripe bananas. </div>
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-66834700970195345042018-02-17T14:45:00.002+08:002021-03-17T13:56:20.289+08:00Egg Tarts <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Usually when my teenage niece came home from school, she will immediately head to the pantry to look for food or snack to munch. Kids when they are in their growing age, they will constantly looking for food to eat.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Being a good aunt, and as I know she loves egg tarts I made this for her.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">This recipe is very simple in ingredients; much better than the previous recipe I made years back.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA4YmSo3BvsN9eX4T9UldM5Tt5gczkZEnb_V45TE3eMnuU7MNkL1ls8KdNqyKMFPCgr97hNApfISNsfED63XtGi5Rm7D3GLaQSQG2N5noNNAw1EzCwyCEF9zBZ0RXQNJw2qLR1DLjSVn_/s1600/OI000004_20180214154803523.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA4YmSo3BvsN9eX4T9UldM5Tt5gczkZEnb_V45TE3eMnuU7MNkL1ls8KdNqyKMFPCgr97hNApfISNsfED63XtGi5Rm7D3GLaQSQG2N5noNNAw1EzCwyCEF9zBZ0RXQNJw2qLR1DLjSVn_/s640/OI000004_20180214154803523.jpg" width="480" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Egg Tarts</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(Makes 12)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Ingredients</b></span><br />
<span style="background-color: white; color: #414141; font-size: small;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Pastry</span></b></span><br />
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<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="0"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif;">150g Butter</span></span></span></li>
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<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="0"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp Icing Sugar</span></span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
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<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="0"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif;">280g Plain Flour or All purpose flour</span></span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="2"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2 Egg Yolks</span></span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="3"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Egg White</span></span></span></li>
</ol>
</div>
<div class="blog-yumprint-ingredient-section" style="background-color: white; box-sizing: border-box; clear: left; margin: 30px 0px; position: relative; width: auto;" yumprintsection="1">
<div class="blog-yumprint-subheader" style="box-sizing: border-box; color: #414141; line-height: 27px; margin-bottom: 15px;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Filling</b></span></div>
<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;">
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="0"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">120g Castor Sugar or fine sugar</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">150g Hot Water</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4 Whole Eggs</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="3"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">250ml Fresh Milk</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="4"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 tsp Vanilla Extract</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; color: #414141; line-height: 21px; list-style-position: inside; list-style-type: none; margin: 4px 0px 0px; padding: 0px 0px 0px 15px; text-indent: -15px;" yumprintitem="5"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">a pinch of fine salt</span></li>
</ol>
</div>
<div class="blog-yumprint-method-section" style="background-color: white; box-sizing: border-box; clear: left; float: left; margin: 30px 0px; position: relative;" yumprintsection="2">
<div class="blog-yumprint-subheader" style="box-sizing: border-box; line-height: 27px; margin-bottom: 15px;">
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Method (for Pastry)</b></span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.</span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Fold in the flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).</span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Wrap the dough in a clingwrap and refrigerate for 20 minutes.</span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Take the dough out of the fridge. Divide the pastry into 12 equal portion (about 38g each)</span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Roll individual dough into a ball. </span><span style="color: #161616; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: </span></span><span style="color: black; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.</span></span></div>
<div style="color: #414141;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">R</span><span style="color: #414141; font-family: "georgia" , "times new roman" , serif; font-size: small;">efrigerate the tart cases for 30mins.</span></div>
</div>
<div class="blog-yumprint-method-section" style="background-color: white; box-sizing: border-box; clear: left; float: left; margin: 30px 0px; position: relative;" yumprintsection="3">
<div class="blog-yumprint-subheader" style="box-sizing: border-box; color: #414141; line-height: 27px; margin-bottom: 15px;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Method (for Filling)</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Sift TWICE the egg mixture to achieve a smooth egg mixture.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bake tarts for 25mins at 180Β°C.</span></span><br />
<span style="font-size: small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAg7jX_Z8ow7j9Sik6VFFRTbZYgv5cSKazti35jlfJEqnqMOsf6_D3gm1pzNeiYRKm14SNQhJiWfMLbZwPRgWzZJgFalIh5s-BJlDDS6fPsuSm_-QUMGIOVXA5BEbfFAURzwwVpWPMFvv/s1600/20180227_114841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAg7jX_Z8ow7j9Sik6VFFRTbZYgv5cSKazti35jlfJEqnqMOsf6_D3gm1pzNeiYRKm14SNQhJiWfMLbZwPRgWzZJgFalIh5s-BJlDDS6fPsuSm_-QUMGIOVXA5BEbfFAURzwwVpWPMFvv/s640/20180227_114841.jpg" width="480" /></a></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><i>Recipe sourced from <a href="http://annieliciousfood.blogspot.co.nz/2014/01/hong-kong-egg-tart-aff-hk-macau-1.html?m=1" target="_blank">Annielicious</a></i></span></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizabDBhsx-FhXPuWAF3r41ozqNMacWHuKBubU4rf4i6eukP536AvehwUyr7t33Ck-RDFb6dVidGKfU50ZXkzVj-wGxvn1BOpgoatpx1QAg36UufjhAsT7UDJ7xIJJeCEbQh-Z5KfF9S-Dt/s1600/OI000004_20180217155941972.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizabDBhsx-FhXPuWAF3r41ozqNMacWHuKBubU4rf4i6eukP536AvehwUyr7t33Ck-RDFb6dVidGKfU50ZXkzVj-wGxvn1BOpgoatpx1QAg36UufjhAsT7UDJ7xIJJeCEbQh-Z5KfF9S-Dt/s640/OI000004_20180217155941972.jpg" width="480" /></a></div>
<br />
<br />
This egg tart recipe indeed a keeper as I have made this numerous times.<br />
I hope you will give this a try.<br />
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<br />Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com0tag:blogger.com,1999:blog-7280906973483232894.post-31922980105860764652017-09-25T18:20:00.001+08:002017-09-25T18:20:22.412+08:00Black Sesame Seeds Chiffon Cake<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chiffon Cakes..... so many flavours to try out. So far I have tried out the <a href="http://melspantrykitchen.blogspot.my/2011/11/orange-poppy-seeds-chiffon-cake.html" target="_blank">Orange Poppy Seeds Chiffon Cake</a> , <a href="http://melspantrykitchen.blogspot.my/2014/09/palm-sugar-chiffon-cake.html" target="_blank">Palm Sugar Chiffon Cake</a>, <a href="http://melspantrykitchen.blogspot.my/2012/09/passion-fruit-chiffon-cake.html" target="_blank">Passion Fruit Chiffon Cake</a> and <a href="http://melspantrykitchen.blogspot.my/2012/09/passion-fruit-chiffon-cake.html" target="_blank">Hazelnut Coffee Chiffon Cake</a>. </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Today I'm posting another flavour of Black Sesame Seeds! </span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOZyt2FhAN7lOGXUk8qyqchXSblpVAi7g1ISohXnHD27pWkqkqY6qBIRKrYdiM4ESLTwXzC8yhIBnZi6O5RP1krQD4DV180Y9h4YJj9yBxfHcdhbjxFciWe85qsorKJ-BgWnmJi75hPzN/s1600/OI000006A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOZyt2FhAN7lOGXUk8qyqchXSblpVAi7g1ISohXnHD27pWkqkqY6qBIRKrYdiM4ESLTwXzC8yhIBnZi6O5RP1krQD4DV180Y9h4YJj9yBxfHcdhbjxFciWe85qsorKJ-BgWnmJi75hPzN/s640/OI000006A.jpg" width="480" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">BLACK SESAME SEEDS CHIFFON CAKE</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipe sourced from <a href="http://nasilemaklover.blogspot.my/2016/08/black-sesame-chiffon-cake.html" target="_blank">Sonia of Nasi Lemak Lover</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Using 8" diameter chiffon pan</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></b><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 egg yolks (large size)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">15g caster sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">60gm vegetable oil (corn oil/ canola oil)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">60gm milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">70gm cake flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">20gm pure black sesame seeds powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">4 egg whites (large size)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">70gm caster sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<b><span style="font-family: Georgia,"Times New Roman",serif;">Method</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Sift the cake flour and black sesame seeds powder together. Set aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">In a medium size bowl, add egg yolks and sugar; whisk till the sugar dissolved and light. Add in the corn oil and mix till combined. Then add in the milk; stir till all combined.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Add in the flour mixture in and stir till all well blended together. Set aside.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">In another medium bowl, using your hand electric whisk, whisk the egg whites and sugar on high till stiff peak. Spoon 1/3 of the merinque to the egg yolk batter and using your hand whisk, whisk till all combined. Change to your spatula utensil and lightly fold in the rest of the merinque i.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Pour the batter into the chiffon pan (please bear in mind that chiffon pan should not be greased). Lightly tap the chiffon pan on your counter top to release any air bubbles.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Bake at pre-heated oven at 170C for 40 minutes.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Remove the chiffon pan from oven and IMMEDIATELY invert the pan (usually I will use the bottom part of ramekin and place the invert pan on it). Once cool, you can unmould the cake. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Enjoy with your favourite beverage!</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLevGhesU5ybUURu59aSn_kcWZmkx7EDMQ1xJ29kxn8DW_hXbhKmTbkKIfwmp-sOkJjvt7E-oQWDHBOVWuAFdptfDz1nEeYpGMJKb16H347sF8rcB3Oll0d1Cqj9X02l93cUdwOQhWGXXC/s1600/OI000004B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLevGhesU5ybUURu59aSn_kcWZmkx7EDMQ1xJ29kxn8DW_hXbhKmTbkKIfwmp-sOkJjvt7E-oQWDHBOVWuAFdptfDz1nEeYpGMJKb16H347sF8rcB3Oll0d1Cqj9X02l93cUdwOQhWGXXC/s640/OI000004B.jpg" width="480" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> The cake is so cottony light and airy! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span>Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com1tag:blogger.com,1999:blog-7280906973483232894.post-76564056926153407262017-09-04T11:25:00.001+08:002017-09-04T11:25:26.758+08:00Spotted Dick (English Steamed Pudding With Vanilla Custard)<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Have you heard of this dessert "Spotted Dick"? I bet your instant response would be <b><i>"spotted what??"</i></b> Sounds funny isn't it? Hahahaha ... spotted dick!</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Well anyway, Spotted Dick is a well known dessert to the British people. It is usually made of suet (beef fat or mutton fat), with dried fruits and served with custard sauce. For more info, you can google more in wikipedia.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWyPMJYAtJdH7gKkfW9c7yeuPUysX8MsVajKX5gSSnG2nLm9pEiz-_nZysGyPjj0IMHCJa0dF0oXVil0LYAkb9Xu-CgCidPUujrvQ9iEx-0J1cVMvhMampzzdGcFrwFJmGU-8be4TvBsP/s1600/2017-09-02+22.02.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWyPMJYAtJdH7gKkfW9c7yeuPUysX8MsVajKX5gSSnG2nLm9pEiz-_nZysGyPjj0IMHCJa0dF0oXVil0LYAkb9Xu-CgCidPUujrvQ9iEx-0J1cVMvhMampzzdGcFrwFJmGU-8be4TvBsP/s640/2017-09-02+22.02.34.jpg" width="480" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>SPOTTED DICK </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>(Traditional English Steamed Sponge Pudding with custard Sauce)</b></i></span></span><br />
<i>Recipe sourced from <a href="https://www.daringgourmet.com/traditional-spotted-dick-english-steamed-currant-pudding-with-vanilla-custard/" target="_blank">Daring Gourmet</a></i><!--[if gte mso 9]><xml>
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<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">240g plain flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">ΒΌ tsp salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">140g chilled butter, diced (traditionally<i><b> Suet </b></i>was being used in this recipe)</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">120g caster sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup dried currants (you
may use raisins) </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">180ml milk</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp vanilla paste</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 lemon zest</span></span></div>
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<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">To Serve</span></span></b></div>
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<i><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">English custard Sauce</span></span></b></i></div>
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<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Method</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Place a steaming rack or a
folded towel in the bottom of a large steaming pot to avoid the mould touching
the bottom of the pot. Add water and bring to a boil. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Grease generously the
mould.<span> </span>Set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Put the plain flour,
sugar, baking powder, salt and butter in a food processor and pulse until the
mixture resembles bread crumbs. (Alternatively you may use your fingers to work
the mixture till it resembles to bread crumbs.) <span> </span>Transfer the mixture to a large mixing bowl.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add in the milk, lemon
zest, vanilla extract and currants; <span> </span>and using
your spatula stir until well combined. Scoop the batter into the prepared
grease mold and cover it with a grease proof paper thereafter another aluminium
foil securing tightly.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Lower the mould into the
boiling water making sure the water comes up to the halfway of the mould only.
Reduce the heat to a simmer and simmer undisturbed for 1 Β½ hour.<span> </span>You may add in hot water when it comes to
drying point.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Once done, remove the mould
from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Cut
into wedges and serve warm with English Custard sauce or your favourite custard
sauce.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>To Make Vanilla Custard Sauce</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 egg yolks</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tbsp caster sugar </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 Β½ cup milk</span></span></div>
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Β½ tsp pure vanilla extract<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Method</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a heavy bottom medium saucepan, pour milk and vanilla extract in. In low medium heat, heat the milk till small bubbles appear. Remove from heat and slowly pour milk mixture into egg mixture, whisking
constantly.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pour mixture back into the saucepan and cook over
medium-low heat, stirring constantly with a spatula, until slightly
thickened and coats the back of the spatula, about 5 minutes. Pour into a
medium bowl and set bowl in ice water bath. Let cool to room
temperature, stirring occasionally.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sieve the custard into another bowl, cover, and refrigerate until serving. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTMwzFmqHSl_EgWIxjm1kOVeNE5jMMdyz7L0ksxmQKc6laX5Fvaks91nIRTZtf1wcTQbOIpTJt0mOqqy5Zi6csSd5LfO7H2tTlMYVU8XQ7-FT9ibX_jd3iBeLITCk49_Tf9jyQEAFaWKr/s1600/2017-09-02+16.16.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTMwzFmqHSl_EgWIxjm1kOVeNE5jMMdyz7L0ksxmQKc6laX5Fvaks91nIRTZtf1wcTQbOIpTJt0mOqqy5Zi6csSd5LfO7H2tTlMYVU8XQ7-FT9ibX_jd3iBeLITCk49_Tf9jyQEAFaWKr/s640/2017-09-02+16.16.06.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwL5fKrS1uXtPzKpJyaP9KgauSg-8JIq0pAZ_gvGL4vf-IS8Sy9h2G2Cui7D5wxcI3QCIVJYgb0ZGwBQLN1hoU5doP0j_aYHsS8LYDuv1BJ6nKVSMq5UF_ZYu5v5qHHo3JdAtYe03vBzw/s1600/2017-09-02+16.17.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwL5fKrS1uXtPzKpJyaP9KgauSg-8JIq0pAZ_gvGL4vf-IS8Sy9h2G2Cui7D5wxcI3QCIVJYgb0ZGwBQLN1hoU5doP0j_aYHsS8LYDuv1BJ6nKVSMq5UF_ZYu5v5qHHo3JdAtYe03vBzw/s640/2017-09-02+16.17.21.jpg" width="480" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Yum and delicious!! </span></span></div>
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Melhttp://www.blogger.com/profile/15252699231171668682noreply@blogger.com2