tag:blogger.com,1999:blog-33993404006958679262024-03-13T16:26:27.277+08:00Happy CupCookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.comBlogger422125tag:blogger.com,1999:blog-3399340400695867926.post-64843233693045914842015-01-05T01:29:00.005+08:002015-01-05T01:36:04.907+08:00Vegetarian Bak Kut Teh<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">The only reason that this is called Bak Kut Teh is that I used the herbal premix. As I was cooking this for my brother's family who has converted to vegetarian since my mum's passing.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I seldom make vegetarian soup as always wonder how to make the soup tasty without adding any meat or onion. And since my dad used to like BKT (he's 'half vegetarian' who doesn't consume meat these days), I decided to make something similar.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I rather call this a herbal soup as the packet contains herbs & spices like Yu Zhu(</span><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 18px; line-height: 23.3999996185303px;">玉竹)</span><span style="font-family: 'Trebuchet MS', sans-serif;">, Don Gui (</span><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 18px; line-height: 23.3999996185303px;">当归)</span><span style="font-family: 'Trebuchet MS', sans-serif;">, wolfberry, star anise<span style="background-color: white;"> (</span></span><span style="background-color: white; color: #333333; font-size: 18px; line-height: 23.3999996185303px;">八角)</span><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;">,</span> liquorice (Gan Cao</span><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 18px; line-height: 23.3999996185303px;">甘草</span><span style="font-family: 'Trebuchet MS', sans-serif;">) and clove. I see GOODNESS!</span></div>
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<a href="http://4.bp.blogspot.com/-wTdRiKSWqFg/VKlvEUhyjjI/AAAAAAAAEAA/FJD_JFqsbJ8/s1600/bkt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wTdRiKSWqFg/VKlvEUhyjjI/AAAAAAAAEAA/FJD_JFqsbJ8/s1600/bkt.jpg" height="400" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I forgot to take photo of my soup as I was too busy serving the guests, but nonetheless like to document what I cooked for my future reference.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Vegetarian BKT/ Herbal Soup</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Enoki mushrooms</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Fried tofu packets</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chinese cabbage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shitake mushroom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Canned mushroom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Beancurd Sheet, abt 2 pcs, soaked and cut into small pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Honey Date, 1 pc (optional)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Some caramel/thick dark sauce for flavour</span><br />
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<u style="font-family: 'Trebuchet MS', sans-serif;">Method:</u><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Boil a bag of BKT premix with 1.2 L of water. Once boiled, turn down the fire and let it simmer for 45min min, or upto 2hours. This will allow the flavour from the packet to intensify. I transferred the boiled water and packet into the slow cooker and left it unattended for the next few hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Half hour before eating, add the all the ingredients into the pot and bring it to boil.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Taste - add salt, </span><span style="font-family: 'Trebuchet MS', sans-serif;">some caramel/thick soy sauce and vegetarian oyster sauce for flavour. Without these, the soup can taste rather flat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Served piping hot with fried cuddle (</span><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 18px; line-height: 23.3999996185303px;">油条, </span><span style="font-family: 'Trebuchet MS', sans-serif;">optional), green lettuce and coriander/pasley (for garnishing) .</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Note:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(a) It may seem to have lots of mushrooms but it is fine to use less or just add what you like.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">(b) Honey date is optional but in the absence of meat, this adds 'sweetness' to the soup.</span><br />
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-58191170792143648722014-11-16T21:45:00.000+08:002014-11-16T21:45:00.051+08:00Apple Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I just happened to have 10 granny smith to clear off - usually the odd 1 or 2 will go into my pork rib soup. But 10? </span></div>
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<span style="font-family: Verdana, sans-serif;">I was thinking of apple crumble or apple muffin but I came across this recipe - <a href="http://allrecipes.com/recipe/apple-crisp-ii/" target="_blank">Apple Crisp</a>. As I read I thought it is not unlike Apple Crumble, a popular dessert in UK. So what's really in the name? I looked up the internet and, <i>ta-da</i>, <a href="http://www.huffingtonpost.com/2013/06/18/crumble-cobbler_n_3455487.html" target="_blank">Huff Post</a> has the full details:</span></div>
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<li><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 21px;">A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 21px;">A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like sweet, buttery, crumbled pie crust.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">But since this recipe contains oat, shouldn't it be called Crumble? </span><br />
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<a href="http://1.bp.blogspot.com/-bK25Q49rsRQ/VGdT9rWEIoI/AAAAAAAAD_c/1p18YibLbP0/s1600/BeFunky_Apple%2BCrisp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bK25Q49rsRQ/VGdT9rWEIoI/AAAAAAAAD_c/1p18YibLbP0/s1600/BeFunky_Apple%2BCrisp1.jpg" height="316" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Apple Crisp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Recipe adapted from <a href="http://allrecipes.com/recipe/apple-crisp-ii/?scale=6&ismetric=0" target="_blank">here</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5 cups all-purpose apples, peeled, cored and cubed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup white sugar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-1/2 teaspoons all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup quick-cooking oats (i used rolled oats)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter, melted<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">DIRECTIONS:<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat
oven to 350 degrees F (175 degree C).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Place the
sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and
ground cinnamon together, and sprinkle over apples. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Combine
the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted
butter together. Crumble evenly over the apple mixture.<o:p></o:p></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Bake at
350 degrees F (175 degrees C) for about 45 minutes.</span><br />
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com1tag:blogger.com,1999:blog-3399340400695867926.post-55587465754459268212014-11-15T21:05:00.001+08:002014-11-16T00:18:14.985+08:00Nasi Lemak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-YCZ-2lD1rHI/USuPsQs5-_I/AAAAAAAADR4/oIL-OtAdad0/s1600/Nasi+Lemak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YCZ-2lD1rHI/USuPsQs5-_I/AAAAAAAADR4/oIL-OtAdad0/s320/Nasi+Lemak.JPG" height="320" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Looking back at the old posts, i realised that B is slowly drifting away from my kitchen adventures. I blame it on the school. Singapore education system is a killer. Not becos he felt overwhelmed by the learnings, but school time is a complete time waster. This is, to him.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">If you are a parent, or working in the education industry, you might have followed the series of reports on Finland education system. There, it teaches children life skills. Here, it teaches children about compliance. I can go on ranting what i like/dislike but nothing will change. Period.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Nevermind if I seemed like a discontented mother venting out on my child's inability to cope with the local system...</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Back to this post, it was a very old one but never get to finish it until this staycation weekend when I finally get to relax and visit my little space here.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I found the trick to make nice nasi lemak is the copious amount of salt and coconut milk. In my case, I use 2 cups coconut milk + 1 cup water for 3 cup rice. Salt is 1tbsp. Yes this is alot, but it will not make your rice salty, I promise. Do try and tell me what you think yah.</span><br />
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-12027951934824081672014-05-22T18:43:00.000+08:002014-05-22T18:43:32.663+08:00Overnight Oat - Good for your Soul!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-P4MACwO8XbY/U33UhWUsI7I/AAAAAAAAD90/JUX8xawpQnM/s1600/IMG_1599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-P4MACwO8XbY/U33UhWUsI7I/AAAAAAAAD90/JUX8xawpQnM/s1600/IMG_1599.JPG" height="320" width="213" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I love oat... something I learnt to enjoy years back when i was first diagnosed with high cholesterol. I turned to oats for easy breakfast - just add milk to oat in a mug and few minutes in the microwave gave me a quick and cheap breakfast back in those days when money was tight. LOL. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I can't say that the oat diet alone normalised the cholesterol level as I did make a conscious effort to avoid the not-so-cholesterol-friendly food like prata and char kway teow. I also hit the gym at least 3 times a week back then. Having said, it never hurt to know that there are some food "better" than others. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For all the benefits of oat, check out this <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=54" target="_blank">site</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Back to this overnight oat... I didn't know what take me so long to discover this... if not for my blogger friend, <a href="http://www.anncoojournal.com/2014/05/overnight-oats.html" target="_blank">Ann</a>. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Believe me - there's nothing, absoutely nothing, easier to prepare yet contains so much goodness!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The basic ingredients are just milk and rolled oat. Just mix these 2 in a sealable container, and leave it overnight. For added flavour and nutrients, add whatever you fancy: think yogurt, fresh/dried fruits and honey. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I added raisin, dried cranberries, chia seed, mangoes and pistachio nuts as these are what I have in the stash. What would you add to yours?</span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"><u>Overnight Oat</u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">taken from </span><a href="http://www.anncoojournal.com/2014/05/overnight-oats.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Ann</a><br />
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<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">6 tbsps Organic Rolled Oats</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">1/2 cup Fresh Milk</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">1/2 cup Plain or Greek Yoghurt</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">1 tbsp Chia seeds</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">some blackberries, blueberries, strawberries(halved), (rinse with water and pat dry with a kitchen paper)</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">Orange segment from one orange</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">1/2 tsp Vanilla extract</span><br style="color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px;" /><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;">some honey</span><br />
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<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px;"> Method:</span><br />
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<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.</span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">Pour in milk, drop in 1/2 teaspoon of vanilla extract and gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar. Add a little more milk if the mixture is too thick.</span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">Lastly add in berries and orange, give a few stirs.</span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">Cover the jar and leave the mixture overnight in the fridge.</span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; padding: 0px;">In the morning, before having your oats, drizzle some honey to sweeten the taste.</span></li>
</ul>
<br />
<br /></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com3tag:blogger.com,1999:blog-3399340400695867926.post-6463330142470825672014-05-05T00:45:00.001+08:002014-05-05T00:45:06.228+08:00Lao Ban Beancurd copy-cat version (老伴豆花)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YFuD2jzs90M/U2Zt11d6R6I/AAAAAAAAD9Y/T170c9buJVc/s1600/IMG_1556%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YFuD2jzs90M/U2Zt11d6R6I/AAAAAAAAD9Y/T170c9buJVc/s1600/IMG_1556%5B1%5D.JPG" height="400" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I have been wanting to make this for a long time cos my niece likes this new style beancurd. I am abit old fashion who rather have the beancurd (my fav is Rochor Beancurd) which is made with gypsum powder (shi gao). Having said, i can't make imagine making the traditional tou huay at home - too much hard work soaking, grinding and de-skin the soy before cooking it. I helped my mum to make soy bean drink when i was younger, so I do know a few things huh.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Anyway, I digress. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I have been reading so much about this copy cat recipe which is 99% (or 98.99%, but who cares) similar to the famous 老伴豆花 at old airport road market. The important thing is that it is really easy to make... all the stuff easier avail at the supermarket and Phoon Huat. Granted I have some grieve trying to get the "secret ingredient" from Phoon Huat but I guess that's still easier than to traveling from Jurong to Old Airport Road Market!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I made 1 starter batch last Friday, and my sister and niece raved about it. I always think that behind every good cook, there's a hungry family! :-)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">--------------</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Lao Ban Beancurd (copy-cat version)</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">source: <a href="http://dejiki.com/2012/05/laoban-recipe/" target="_blank">dejiki</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">What you need:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cTazS33E1Qs/U2Zo-sBSumI/AAAAAAAAD88/YjhX6W_cfkU/s1600/IMG_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cTazS33E1Qs/U2Zo-sBSumI/AAAAAAAAD88/YjhX6W_cfkU/s1600/IMG_1568.JPG" height="400" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For detailed and step by step instruction, pls see <a href="http://dejiki.com/2012/05/laoban-recipe/" target="_blank">Dejiki</a> - I really don't see the value of reinventing the wheel.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">My modifications were:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1) My family has never been a big fan of sweet stuff so although 20g is not so sweet, I still have to do a token reduction to 18g. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="http://3.bp.blogspot.com/-vyPN9lupRXU/U2Ztkwb4imI/AAAAAAAAD9I/Q1QiqU7XJAY/s1600/IMG_1553.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vyPN9lupRXU/U2Ztkwb4imI/AAAAAAAAD9I/Q1QiqU7XJAY/s1600/IMG_1553.JPG" height="200" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">2) I like the wobbly type of beancurd, so again, I cut the jelly powder by a little (1g). This gives really really soft beancurd - it sort of melts in your mouth which is perfect for me but I would nonetheless try making it with 13g to see the difference next time.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3) The 2 types of soy powder - Pollency & Unisoy - are high in protein. What I find is that protein dissolves better in cold water. So I actually mix the 2 types of soy powder in cold water and sieved before heating it up. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4) Once the mixture is hot enough (but not boiling yet), sugar, coffeemate and jelly powder went in. Stir then off fire.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5) Because the mixture has been sieved before, I directly used the Magic Oil Sieve when pouring the liquid into the plastic containers and had no problem with slow flow. </span><br />
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<a href="http://3.bp.blogspot.com/-03ClmgVCFWc/U2Ztk93WvVI/AAAAAAAAD9M/W0rsFQjyWUI/s1600/IMG_1552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-03ClmgVCFWc/U2Ztk93WvVI/AAAAAAAAD9M/W0rsFQjyWUI/s1600/IMG_1552.JPG" height="400" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I got B to be my little Ratatouille Chef to do the mixing and stiring for me... and I thought he's the next best thing to the</span><span style="font-family: 'Trebuchet MS', sans-serif;"> new </span><a href="http://www.kenwoodworld.com/uk/products/food-mixers/cooking-chef" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Kenwood Cooking Chef</a><span style="font-family: 'Trebuchet MS', sans-serif;"> which comes with the induction function. Hmm, no open fire, and stiring to mess up my life... Oh well, let's just save that for the next investment!!!</span></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-33876077396506170652013-09-04T02:08:00.000+08:002013-09-12T01:02:27.349+08:00Snowskin Mooncake - good soft skin!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">A basic snowskin dough is made with kou-fen (fried glutionous rice flour), shortening and water. If you have made them before, you will know that it is not difficult all all. If you haven't, then its time to get started. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Anyway, what i meant to say, the challenge of making a good snowskin mooncake is finding a recipe that gives you soft smooth skin that will withstand the test of time in fridge until it gets eaten. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I started with <a href="http://happycup.blogspot.sg/2009/09/pandan-snowskin-mooncake.html" target="_blank">this</a> which is very simple but would often struggle to get smooth skin. Then I found Aunty Yochana's <a href="http://auntyyochana.blogspot.sg/2006/09/rainbow-ice-cream-soda-snow-skin.html" target="_blank">Ice Cream Soda Snowskin Mooncake</a> ... I was rewarded with smooth nice skin, and 490g of tang mien flour to contribute to the landwaste. Yet, on the 2nd day, while the skin is still soft and pliable i could see the remarkable difference in its texture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QcUX5iNZh2A/UiYiHnfo30I/AAAAAAAAD5g/gCN9UPhb5t0/s320/oink+oink+mooncake.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">they say imitation is the most sincere compliment! <br />
Goto Ann's blog to see step-by-step instruction.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QcUX5iNZh2A/UiYiHnfo30I/AAAAAAAAD5g/gCN9UPhb5t0/s1600/oink+oink+mooncake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I also read from some blogs whose claimed the skin stayed soft for upto a week but I compared the recipe and found the only difference is the slightly higher proportion of liquid to flour. If you add more liquid to the flour, it gets sticky and chances are you will compensate the stickiness with some kou-fen so that it becomes manageable. Hmm, so you are back to square one ya?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This year I found Ann's recipe - it uses a combination of koufen & snowskin premix and a different method where the shortening and liquid is boiled together before adding to the flours. I made it on Sunday, and really pleased to report that the skin is still very smooth, soft and tasty when I tried some after dinner just now! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I am really happy with this skin - its "toink toink" like the Hada Lada ad!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It was really generous for her to share her recipe. Strangely, she published her recipe 2 years ago... I wondered how I could have missed this!!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Ann's Snowskin Mooncake</u></span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">50g Kao fen (</span><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;">糕粉-cooked glutinous rice flour)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: left;">230g Snowskin flour ( KCT Pinpe Premix Powder ) - do not sift</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">50g Icing sugar (I reduce to 25g)</span><br style="color: #222222; line-height: 26px;" /><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">46g Crisco/shortening</span><br style="color: #222222; line-height: 26px;" /><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure </span><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">300g water. <span style="font-size: xx-small;">see note 1</span></span><br style="color: #222222; line-height: 26px;" /><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">some extra kao fen for dusting</span></span><br />
<div style="color: #222222; line-height: 26px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="margin: 0px; padding: 0px;"> </span><span style="margin: 0px; padding: 0px;"> </span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222; line-height: 26px; margin: 0px; padding: 0px;">Method:</span></span><br />
<ul style="color: #222222; line-height: 26px; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a pot, add 4 pandan leaves (knotted) water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add different colour dough for different type of filling.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into mould ~ unmould it and store in an airtight container.</span></span></li>
<li style="list-style-type: square; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Chill snowskin mooncakes before consuming.</span></span><span style="font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px;"> </span></li>
</ul>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 26px;">Note 1 : Boiling water with pandan leaves is a natural way to add frangrance. But if it is not avail, replace with some flavouring (e.g. banana, orange etc)</span></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com3tag:blogger.com,1999:blog-3399340400695867926.post-8522262097465710022013-07-14T14:04:00.000+08:002013-07-14T14:04:00.086+08:00Jamie Oliver Chicken in Milk<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-e6t03x_hGLo/Udz1357IopI/AAAAAAAADTU/pVqNAdo8D9U/s1600/P6242238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nya="true" src="http://2.bp.blogspot.com/-e6t03x_hGLo/Udz1357IopI/AAAAAAAADTU/pVqNAdo8D9U/s320/P6242238.JPG" width="320" /></a></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Whenever I need to feed a big group of people and do not want to spend too much time in the kitchen, I go to this recipe. It is very easy to make, the only work involves pan frying the chicken, and some cutting. Everything else is then poured into oven-safe casserole and bake till you are ready to serve.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Who knows that milk and chicken can give you such satisfaction.</span></div>
<br />
<span style="font-family: Trebuchet MS;">The only thing to take note is frying the chicken. The last time I gave my sis this recipe verbally, I told her to pan-fry till it brown. So she skipped this step at her discretion. It ended up her dish has a thick layer of yellow liquid floating on top. Quizz her further than realised that's the chicken fat that should have been take off after pan-frying.</span><br />
<br />
<span style="font-family: Trebuchet MS;">The photo was taken during my recent vacation in UK, cooking for my friend's family. The original recipe uses whole chicken but I used thigh which is relatively cheaper there! :-)</span><br />
<br />
<span style="font-family: Trebuchet MS;">Also, I added vegetables (whatever I can find in the fridge which happen to be carrot and fresh mushrooms) to make the meal complete.</span><br />
<br />
<br />
<br />
<span class="value" style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Chicken in Milk</strong></span><br />
<br />
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">1.5 kg chicken parts</span><br />
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">sea salt</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">freshly ground black pepper</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">olive oil</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">½ stick cinnamon</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">1 good handful fresh sage, leaves picked</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">zest of 2 lemons</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">10 cloves garlic, skin left on</span></div>
<div class="ingredient">
<span class="value" style="font-family: "Trebuchet MS", sans-serif;">565 ml milk</span></div>
<br />
<br />
<div class="ingredient">
<a href="http://4.bp.blogspot.com/-40nPP8Zf72w/Udz1-JqqCnI/AAAAAAAADTc/BXQ43uR_62g/s1600/P6242237.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" nya="true" src="http://4.bp.blogspot.com/-40nPP8Zf72w/Udz1-JqqCnI/AAAAAAAADTc/BXQ43uR_62g/s200/P6242237.JPG" width="200" /></span></a><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></div>
<div class="instructions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "Trebuchet MS", sans-serif;">1. Preheat the oven to 190°C/375°F/gas 5.</span></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "Trebuchet MS", sans-serif;">2. Marinate chicken with black pepper and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">3. Put your chicken back in the pot/casserole with the rest of the ingredients (including vege if you are using), and cook in the preheated oven for 60min. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />Enjoy!</span></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com3tag:blogger.com,1999:blog-3399340400695867926.post-50510563302287716842013-07-10T13:38:00.001+08:002013-07-10T17:16:36.248+08:00Braised Balsamic Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-xbFTu_6Gnvg/Udzp_t70Q9I/AAAAAAAADTE/8NgM8zBilIQ/s1600/braised+balsamic+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" nya="true" src="http://4.bp.blogspot.com/-xbFTu_6Gnvg/Udzp_t70Q9I/AAAAAAAADTE/8NgM8zBilIQ/s320/braised+balsamic+chicken.jpg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I always enjoy eating my lighted toasted bread with olive oil and balsamic mix. Each time very little balsamic is used up that a bottle will easily last me a year. I still remember the last bottle (a very good one *sob*)I had ended in the bin cos it was more than 2 years old. My mum used to tell me that vinegar, like salt and sugar, has an infinite shelf life but i just felt a little funny knowingly consume something so "ancient".</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Anyway, now that I found this </span><a href="http://wendyinkk.blogspot.com/2013/03/braised-balsamic-chicken-with-mash.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">recipe</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> shared by Wendy at Table for 2, I am sure no balsamic vinegar will ever go to waste. Not only for the sake of consumption, this dish has a very balanced taste of sourness and sweetness making it a hit with B.</span></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I served it with rice and some accompanying vegetables as my family must have rice. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Just a word on cookware. Personally, I felt that when cooking with acidic liquid like balsamic, it is best to use a non-reactive cookware such as enameled cast iron (e.g. Le Crueset) or stainless steel. Aluminum cookware will colour acidic foods with a grey tinge while cast iron (the one with enamel coating) will have acidic food leach iron from the pot. Though you can argue that this is one way of getting your douse of iron that your body need!</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Below is my version:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Braised Balsamic Chicken</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 pieces of chicken leg (1 for each diner)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Some salt and black pepper to taste.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup chopped yellow onion</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cloves of minced garlic</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup balsamic vinegar<br />1 cup water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp honey<br />1 tsp dried italian herbs </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Some corn flour & water for thickening</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">1. Marinade the chicken with black pepper, preferably overnight.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">2. Heat up a non-reactive pot, and add some olive oil. Fry chicken leg with skin side down until it brown. This will remove some fats.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">3. Remove excess oil, and keep about 1 tbsp to cook the onion and garlic. It is ready when onion turned translucent.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">4. Add all the rest of the ingredients (except corn flour) and cover the pot until chicken is cooked through, about 20min. Also check the taste, and add more salt/pepper/honey when necessary. I used more honey.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">5. Take out the chicken and thicken sauce by adding corn flour/water mixture. Though Wendy said this is optional, I find that thickened sauce will enable the sauce to "stick" to the chicken better.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">6. Serve the chicken with steamed rice and vegetables, drizzling the thickened sauce over the chicken.</span><br />
<br /></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com1tag:blogger.com,1999:blog-3399340400695867926.post-92124646691114466462013-03-20T04:07:00.001+08:002013-07-10T17:16:53.474+08:00Cooking for one: vegetarian mee sua<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-2RPfLjxs8Ew/UUjDhXa0lJI/AAAAAAAADSQ/tK3_e4GKtpE/s1600/Meesua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2RPfLjxs8Ew/UUjDhXa0lJI/AAAAAAAADSQ/tK3_e4GKtpE/s320/Meesua.jpg" width="320" /></a></div>
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Last Sunday was my mum's 100th day and also my dad's lunar birthday. It must be a big bag of mixed feelings for him!</div>
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Late ma used to make Mee Sua for every one of us on our lunar birthday. I just thought that my dad would like one too... But due to the tight schedule that day, I didn't get to serve him the mee sua soup. </div>
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Since all the stuff were already in fridge, I made them for my work day lunch instead.</div>
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Simple stuff like tow gey, choy sim, hard boiled egg (it may look like fishball, but its egg) and mock mini sausages served with mee sua, but to me, this is the taste of our family tradition.</div>
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What's your family tradition?</div>
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-73374601602709623042013-02-26T00:17:00.003+08:002013-02-27T23:17:03.363+08:00A deep dark secret... an almost Awfully Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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"Almost Awfully Chocolate..." was what attracted me to this <a href="http://blog.omy.sg/jaimeteo/2008/07/04/double-chocolate-layer-cake/" target="_blank">recipe</a> shared by Jamie, celebrity and owner of <a href="http://www.twelvecupcakes.com/" target="_blank">Twelve Cupcake</a>. </div>
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Indeed it is - very moist, deep and dark chocolate that I haven't had for a long time. The cake turned out to be a hit even though I mistakenly used Valrhona cocoa powder (which is dutch-processed) when the recipe call for "not dutch processed" in the original <a href="http://www.epicurious.com/recipes/food/views/DOUBLE-CHOCOLATE-LAYER-CAKE-101275" target="_blank">source</a>.</div>
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<a href="http://2.bp.blogspot.com/-r6C9uA2GdEs/USuF4GL04TI/AAAAAAAADRg/kfRMxYdzja0/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-r6C9uA2GdEs/USuF4GL04TI/AAAAAAAADRg/kfRMxYdzja0/s320/photo+(1).JPG" width="320" /></a></div>
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<em>The cake is really so dark - almost like black!</em></div>
<br />
<span style="font-size: large;"><u></u></span><br />
<span style="font-size: large;"><u>Double Chocolate Cake</u></span><br />
<br />
Here's what I did:<br />
<br />
85gm semi sweet chocolate (i used 60% choc)<br />
1 cup brewed coffee (I used Nespresso :-)) <br />
<span style="color: purple;">- <em>Combine both.</em> <em>There were enough heat from the freshly brewed coffee to melt the chocolate.</em></span><br />
<br />
2 eggs<br />
1/2 cup veg oil<br />
1 cup buttermilk (add 1 tbsp lemonjuice to 1 cup milk if you dont have buttermilk. let it stand for at least 10mins)<br />
1/2 tsp Nielsen-Massey Pure Chocolate Extract (or vanilla extract/essence)<br />
<em><span style="color: purple;">- these are the wet ingredients</span></em><br />
<br />
1 and 1/2 cup sugar<br />
1 and 2/3 cup self rising flour<br />
1 cup natural cocoa powder (e.g. Hershey)<br />
1 and 1/3 tsp baking soda<br />
3/4 tsp salt<br />
<em><span style="color: purple;">- sift the above dry ingredients together</span></em><br />
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(preheat oven to 180deg celsius - for cupcake, and 160C for big cake) <br />
1. beat eggs (on speed 2 for about 3mins on my Kenwood mixer) till fluffy.<br />
2. add all the wet ingredients (including coffee and choco mixture) and combine well. that’s really quick with the mixer.<br />
3. add all the dry ingredients which you’ve already sifted and mixed together.<br />
4. combine it well with the mixer. that’s quite quick too.<br />
5. pour batter into cupcake liners or cake tins (line the bottom with baking paper so it’s easy to remove cake later)<br />
6. bake for ~21 min (for cupcake) or ~50mins (for cake) or until the skewer/satay stick comes out clean when you poke the center of the cake with it.<br />
7. let cake cool completely before frosting.<br />
<br />
<br />
<span style="font-size: large;">Frosting</span> - I halved Jamie's recipe:<br />
100ml whipping cream<br />
20g butter<br />
200g semisweet chocolate<br />
<br />
1. microwave above and stir til it’s a smooth mix.<br />
2. cool the mixture cos it might be too watery to spread before that.<br />
3. Pipe the frosting when cupcake is cool.<br />
<br />
<br />
The cake stores very well - it is soft even when just taken out from the fridge!</div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com5tag:blogger.com,1999:blog-3399340400695867926.post-50405554294907902442013-02-11T02:12:00.000+08:002013-02-26T00:18:52.021+08:00Eggless Pineapple Tarts - new recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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I make pineapple tarts every year. This year, I saw it from Facebook that many of my friends also decided to make their own pineapple tarts. Ha, I am just glad that I have a good 5 years head start!!!</div>
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What's more? This year, I decided to be a good girl and grate my pineapple instead of leaving them to spine endlessly in the electric blender.</div>
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<a href="http://3.bp.blogspot.com/-9sfC_8LrBBo/URU3S7Zf49I/AAAAAAAADPE/v8l4_LRAcbs/s1600/pineapple+paste.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9sfC_8LrBBo/URU3S7Zf49I/AAAAAAAADPE/v8l4_LRAcbs/s320/pineapple+paste.JPG" width="320" /></a></div>
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See how fibrous the grated pineapple are!</div>
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<br />
When I attended the formal baking lesson, the chef actually use the same jam for both open and close tarts. But I always feel that they should be different: the jam for closed tart should be drier or else the dough will crack while the dry jam will be harden on the open tarts. <br />
<br />
So I made 2 different type of jam:<br />
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<a href="http://4.bp.blogspot.com/-X3OMUo8eN6c/URU3VUwpcSI/AAAAAAAADPM/0IXaIDuRzfI/s1600/IMG_4434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-X3OMUo8eN6c/URU3VUwpcSI/AAAAAAAADPM/0IXaIDuRzfI/s320/IMG_4434.JPG" width="240" /></a></div>
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<br />
For the dough, i use the interesting recipe from <a href="http://kitchentigress.blogspot.sg/2013/01/pineapple-tarts-video.html">Kitchen Tigress </a>(whom, btw, has much a wonderful blog!). After using the <a href="http://happycup.blogspot.sg/2012/02/to-usher-water-dragon-eggless-pineapple.html">creaming</a> method and <a href="http://happycup.blogspot.sg/2009/01/pineapple-tarts.html">rub-in</a> method, I am only too excited to test-drive the boiling method!<br />
<br />
KT was kind enough to advice that this recipe is only suitable for close tarts as "it is very delicate and crumbly", and the pattern made mould was indeed puff-up in the oven and all I got was a fat characterless blob. But I really wanted to keep this buttery pastry for my sister who has a penchant for both all-things-buttery and open tarts. Stubborn. My problem lah.<br />
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To cut the long story short, I had a fun time playing with the dough, and after using up 1 kg of Elle Vire butter (yes, I am a slow learner as far as baking is concern =p), I figured out the trick to make it more pliable for open tarts and retain its form after baking. You wanna know... c'mon, send me some Elle Vire!<br />
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<a href="http://3.bp.blogspot.com/-U85Huh4b3zY/URU3WnUKlsI/AAAAAAAADPU/0nlSHe2AZf4/s1600/IMG_4439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-U85Huh4b3zY/URU3WnUKlsI/AAAAAAAADPU/0nlSHe2AZf4/s320/IMG_4439.JPG" width="320" /></a></div>
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<em>Swee boh?</em></div>
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<a href="http://2.bp.blogspot.com/-cwAofJcw1dQ/URU3aMHbK3I/AAAAAAAADPc/rgfFpgD9Mt4/s1600/IMG_4448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cwAofJcw1dQ/URU3aMHbK3I/AAAAAAAADPc/rgfFpgD9Mt4/s320/IMG_4448.JPG" width="240" /></a></div>
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<em></em>Just as KT put it - 101% buttery and melt-in-your-mouth!</div>
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<br />
RECIPE - Pastry for Pineapple Tarts<br />
(from <a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/" target="_blank"><span style="color: #215670;">David Lebovitz</span></a> via <a href="http://kitchentigress.blogspot.sg/2013/01/pineapple-tarts-video.html">Kitchen Tigress</a>)<br />
<br />
360 g unsalted butter<br />
60 ml vegetable oil<br />
75 ml water<br />
60 g sugar<br />
½ tsp salt<br />
600 g plain flour<br />
<br />
1. Put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g.<br />
<br />
2. Turn off heat. Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Use a cookie scoop to divide the dough into equal parts.<br />
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com2tag:blogger.com,1999:blog-3399340400695867926.post-4427194857451457752013-02-09T01:28:00.001+08:002013-02-09T01:29:37.849+08:00Ushering the Water Snake Year<div dir="ltr" style="text-align: left;" trbidi="on">
Happy and Prosperous New Year to everyone! <br />
<br />
For me, I can't wait for the dragon year to be over; it hasn't been my greatest year in so many ways, my numerous health problem and more importantly mum's health which eventually took her away from us. <br />
<br />
What I do know is that when you are at the bottom of your luck, the only direction it can go is UP! <br />
<br />
How was your luck?<br />
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<a href="http://2.bp.blogspot.com/-z4teHIaop7M/URUzBC8yrNI/AAAAAAAADO8/fCN6twZ6X78/s1600/IMG_4441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-z4teHIaop7M/URUzBC8yrNI/AAAAAAAADO8/fCN6twZ6X78/s400/IMG_4441.JPG" width="400" /></a></div>
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<em>Here's my usual eggless Pineapple Tarts using this </em><a href="http://happycup.blogspot.sg/2009/01/pineapple-tarts.html"><em>recipe</em></a><em>.</em> </div>
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com2tag:blogger.com,1999:blog-3399340400695867926.post-26746760442955205912013-01-24T17:37:00.000+08:002013-01-24T17:37:00.601+08:00Cooking with Chef Veronica - Porcini Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
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Following ma's passing, we observed her religious practice to abstain from meat & alcohol. </div>
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I took this vegetarian class with Chef Veronica Cherry from <a href="http://food-to-serve.com/" target="_blank">Food-to-Serve</a> to add new item to my repertoire. Chef V is a very patient and helpful instructor who has loads of tips for us... I enjoyed her class very much.</div>
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Porcini Risotto is a very yummy Italian mushroom rice, and best part, it is vegetarian! After you learn how to cook this, you no long willing to pay so much for the simple dish in those fancy restaurants.</div>
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<table align="left" border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin: auto 6.75pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-anchor-horizontal: page; mso-table-anchor-vertical: page; mso-table-layout-alt: fixed; mso-table-left: 48.05pt; mso-table-lspace: 9.0pt; mso-table-rspace: 9.0pt; mso-table-top: 181.4pt; mso-yfti-tbllook: 1184; width: 707px;">
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What you will need:<br />
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<span style="font-family: Calibri;">300g<span style="mso-tab-count: 1;"> </span>Arborio
rice<span style="mso-tab-count: 2;"> </span><o:p></o:p></span></div>
<span style="font-family: Calibri;">500ml<span style="mso-tab-count: 1;"> Vegetable </span>Stock (must be hot at all time)<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 tbsp<span style="mso-tab-count: 1;"> </span>Olive oil <span style="mso-tab-count: 2;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">2 <span style="mso-tab-count: 1;"> </span>Shallots<span style="mso-tab-count: 2;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">60-80g<span style="mso-tab-count: 1;"> </span>Porcini
mushroom (Soak 30minutes before use), Keep
the soaking water<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tbsp <span style="mso-tab-count: 1;"> </span>Freshly
grated parmesan cheese<span style="mso-tab-count: 3;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">30g<span style="mso-tab-count: 1;"> </span>Butter <span style="mso-tab-count: 2;"> </span>Cube, keep cold<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp<span style="mso-tab-count: 1;"> </span>Fresh
herbs (Parsley,
chives, chervil)<o:p></o:p></span><br />
<span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>Salt<span style="mso-tab-count: 2;"> &</span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span>Pepper<span style="mso-tab-count: 1;"> to taste.</span></span><br />
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<a href="http://4.bp.blogspot.com/-Ar1p3npC82Y/UP-p7SMWuaI/AAAAAAAADNw/fcGz5KYLweY/s1600/IMG_7104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-Ar1p3npC82Y/UP-p7SMWuaI/AAAAAAAADNw/fcGz5KYLweY/s320/IMG_7104.JPG" width="320" /></a></div>
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How to do it:</div>
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<span style="font-family: Calibri;">1) Heat 1 tbsp of oil in a deep sauté pan and add the shallot
to fry for 2-3 minutes or until softened. Stir in the rice and to coat with
oil.<span style="mso-spacerun: yes;"> </span>Allow the rice to cook for 1-2
minutes. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">2) Add 1-2 ladles of stock to rice. Stir the rice and allow the
rice to absorb the stock.<span style="mso-spacerun: yes;"> </span>Add the
porcini mushroom into the risotto. Cook the rice for 1-2 minute and add the
soaking water to the risotto for extra flavour.</span></div>
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<span style="font-family: Calibri;">It is important not to add too much stock to the risotto.
Only add the stock a ladleful at a time, allowing each addition of stock to be
absorbed before adding another ladle. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">3) When the risotto is al dente (firm to the bite), remove the
pan from the heat. Add cold butter a few cubes at a time; stir to mix the
butter into the risotto. The risotto should be moist and creamy at this
stage.<span style="mso-spacerun: yes;"> </span>Add in some grated parmesan
cheese into the creamy risotto. Season the risotto with salt and pepper. </span></div>
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<span style="font-family: Calibri;">4) Garnish with fresh herb and grate some more parmesan cheese
if desire. Serve immediately.</span></div>
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<a href="http://1.bp.blogspot.com/-VAdsPHUUbjU/UP-p7zSs_2I/AAAAAAAADN0/JIiI0TQuTAI/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-VAdsPHUUbjU/UP-p7zSs_2I/AAAAAAAADN0/JIiI0TQuTAI/s320/IMG_7206.JPG" width="320" /></a></div>
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Tips: <br />
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Adding cold butter to the rice allows the proper emulsifying... otherwise you may end up with oily rice.<br />
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-29226279330725703342013-01-23T17:08:00.003+08:002013-01-23T17:09:55.511+08:00安啦,随佛去吧,妈妈<div dir="ltr" style="text-align: left;" trbidi="on">
Its been another long break... so much happened in the last few months, so much yet so fast.... <br />
From ma's diagnosis in June, bed-ridden in Oct, hospitalisation in Nov, and finally passing on the day day of December.<br />
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During this period, we saw through the ugly but real colours of her sons and their wives who struggled to put up the filial act in her final days.<br />
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For ma, i am glad that you are following the Divines and Supremes, leaving behind the pains; not only the physical ones but also the the emotional pains from disrespectful children.<br />
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<a href="http://4.bp.blogspot.com/-VOY-y9Xq4zo/UP-oKOsJPiI/AAAAAAAADNU/XsEEWF1bpEk/s1600/ma-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-VOY-y9Xq4zo/UP-oKOsJPiI/AAAAAAAADNU/XsEEWF1bpEk/s320/ma-1.jpg" width="320" /></a></div>
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ma, always happy with the grandchildren!</div>
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Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-35601596700470696122012-07-25T23:43:00.002+08:002012-07-25T23:43:39.900+08:00Vegan Green Pea Cookie<br />
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<a href="http://1.bp.blogspot.com/-mQbElkK5Z88/T9ig_SeunyI/AAAAAAAADKc/dVRNcyYVGmQ/s1600/IMG_3366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-mQbElkK5Z88/T9ig_SeunyI/AAAAAAAADKc/dVRNcyYVGmQ/s320/IMG_3366.JPG" width="320" /></a></div>
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I baked this for Chinese New Year earlier this year, cos it is probably the easiest cookie to bake. Completely forgotten about it until I bake off this recently to use up the green pea powder, and brought them to SC's house during the dumpling making day. His sis asked for the recipe!</div>
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<span style="font-family: 'Trebuchet MS';">These green pea cookie is not only easy to make, they are guilt-free too - uses sunflower oil instead of butter not to mention the goodness of veggies.</span></div>
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<a href="http://3.bp.blogspot.com/-UcKH_Gz0WEk/T9ihFpZGMLI/AAAAAAAADKs/_7to9fq3dck/s1600/IMG_3365.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" pca="true" src="http://3.bp.blogspot.com/-UcKH_Gz0WEk/T9ihFpZGMLI/AAAAAAAADKs/_7to9fq3dck/s200/IMG_3365.JPG" width="200" /></a><span style="font-family: 'Trebuchet MS'; font-size: large;"><strong>Green Pea Cookie</strong></span></div>
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<span style="font-family: 'Trebuchet MS';">Recipe from <a href="http://cheah2009.blogspot.com/2012/01/green-pea-cookies-cny-2012.html" target="_blank">here</a> but amended with some personal preference.</span></div>
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<ul>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">260 gm green pea powder (avail at Sun Lik)</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">120 gm icing sugar </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp salt </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">340 gm plain flour </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">approx. 200 ml sunflower oil </span></li>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Method</span></b></div>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands. <em> I didn't measure. Just keep adding until the ingredient comes together. Too much oil will make the cookie too frail and break easily. </em></span> </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">Let dough rest for about 15 mins., covered. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">Roll dough into small balls and arrange them on a parchment lined baking tray. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake in a preheated oven @ 180 deg C for 15 mins. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><em>Cookie will be very delicate when just out of the oven and will crumble easily now.</em> Allow cookies to cool on tray before removing them onto a wire rack to cool completely.</span></span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;">Store cookies in an air-tight cookie jar.<br /><b></b></span></span></li>
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<a href="http://2.bp.blogspot.com/-VkYAmXLkjCg/T9ihD7DoNiI/AAAAAAAADKk/xgPAbqIko6Y/s1600/IMG_3364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" pca="true" src="http://2.bp.blogspot.com/-VkYAmXLkjCg/T9ihD7DoNiI/AAAAAAAADKk/xgPAbqIko6Y/s400/IMG_3364.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Note</b> :</span>Alternatively you can roll the dough to 1/4 inch thick, in between 2 plastic sheets and cut out with a cookie cutter. </span></div>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-26829210794262949732012-07-15T23:59:00.001+08:002012-07-25T23:41:30.829+08:00Unbearable lightness of Keiko's Chocolate Cake - Die die must try<a href="http://4.bp.blogspot.com/-V8N1VrPqteo/UALnSRQCeDI/AAAAAAAADMQ/D27rG_yTTD0/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="400" src="http://4.bp.blogspot.com/-V8N1VrPqteo/UALnSRQCeDI/AAAAAAAADMQ/D27rG_yTTD0/s400/IMG_4074.JPG" width="300" /></a>Life can get a little lonesome when you work from home too often. I know what I am missing - the long coffee breaks when you argue over how the European crisis going to unfold next, the excuse of having extended lunch when the afternoon rain comes unexpectedly, the "alarm" telling you its time to go home when the building air con gets turn off (yes, when I work from home, things somehow goes non-stop until B arrives home, and that's well past 9pm). <br />
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To make up for the "loss", I took out my copy of Keiko Ishida's "<strong>Okashi Sweet Treats Made With Love</strong>" and went baking during my lunch break.<br />
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It is good enough to make me want to stay home and bake this everyday and chomp all day. But again, I think if I do that, i probably end up never be able to walk out of my door - 4 eggs and 160g of sugar is far from being a recommended daily diet =p<br />
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Everything is good in moderation. Pls try this once if you love japanese sweet - this is one rich chocolatey cake without the heaviness of cake that are baked with creaming method. The meringue, when done correctly, always lift the cake!!! <br />
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<b><a href="http://3.bp.blogspot.com/-SJy9q_rIgO8/UALnPBSfv1I/AAAAAAAADMI/YXrpICAqQag/s1600/IMG_4073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="150" src="http://3.bp.blogspot.com/-SJy9q_rIgO8/UALnPBSfv1I/AAAAAAAADMI/YXrpICAqQag/s200/IMG_4073.JPG" width="200" /></a>Chocolate Cake</b><br />
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<u>Ingredients:</u><br />
35g pastry flour <em>(I used cake flour)</em><br />
50g cocoa powder <span style="font-size: x-small; font-style: italic;">(I use Valrhona)</span><br />
100g sweet chocolate 55% cocoa <span style="font-size: x-small;"><span style="font-size: 85%; font-style: italic;"><span style="font-size: x-small;">(I use Ikea's milk chocolate)</span> </span></span><br />
80g unsalted butter, cut into small cubes<br />
50g superfine sugar<br />
4 egg yolks<br />
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50g whipping cream <span style="font-size: x-small;"><span style="font-style: italic;">(I use President)</span> </span><br />
4 egg whites<br />
110g superfine sugar<br />
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<u>Method:</u><br />
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1. Preheat oven to 170°C. Line 7" cake pan with parchment paper. <em>(I made a mistake of baking it in a muffin pan without the paper liner. Idiot makes mistake, the smart one, please, learn from it) </em><br />
2. Sift flour and cocoa powder twice<br />
3. Melt chocolate and butter in a heatproof bowl over a double boiler<br />
4. Once chocolate and butter have melted, add sugar, egg yolks and cream and mix well using a whisk. Set aside<br />
5. Make meringue. Beat egg whites until foamy. Add half of sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form<br />
6. Add one third of meringue to chocolate mixture and fold with a whisk<br />
7. Add flour and cocoa powder and fold in thoroughly<br />
8. Add remaining meringue and fold until just incorporated.<br />
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9. Pour batter into prepared cake pan and bake for about 50mins <i>(or less if you are baking in muffin as i did)</i><span style="font-style: italic;">.</span> When cake is done, remove from pan and leave to cool on a wire rack</div>
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<a href="http://4.bp.blogspot.com/-hPv9qaYRJb4/UALniNysW3I/AAAAAAAADMo/7jzNeU5yBA8/s1600/IMG_4078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="240" src="http://4.bp.blogspot.com/-hPv9qaYRJb4/UALniNysW3I/AAAAAAAADMo/7jzNeU5yBA8/s320/IMG_4078.JPG" width="320" /></a></div>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com1tag:blogger.com,1999:blog-3399340400695867926.post-5811621021009143142012-06-26T00:07:00.002+08:002012-06-26T00:07:59.736+08:00端午节快乐!Before it gets forgotten, I like to post this as an appreciation to my pal who invited me to his mum's house for some zongzi (粽子) lesson.<br />
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Thanks SC, I finally fulfilled my long time daunting wish to make my own dumpling!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TYX_Ix-n7Zo/T-iJ55oUcbI/AAAAAAAADK4/LehnM2_Yps0/s1600/IMG_4082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" rca="true" src="http://4.bp.blogspot.com/-TYX_Ix-n7Zo/T-iJ55oUcbI/AAAAAAAADK4/LehnM2_Yps0/s200/IMG_4082.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The expert at work!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dnwgeSDz98U/T-iKIAue-vI/AAAAAAAADLM/uhABG6T9kXc/s1600/IMG_4086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" rca="true" src="http://1.bp.blogspot.com/-dnwgeSDz98U/T-iKIAue-vI/AAAAAAAADLM/uhABG6T9kXc/s200/IMG_4086.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Line up of the stars!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Vgvb-pZKDKo/T-iKU1WyoaI/AAAAAAAADLU/dNDc--nmJFc/s1600/IMG_4087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://4.bp.blogspot.com/-Vgvb-pZKDKo/T-iKU1WyoaI/AAAAAAAADLU/dNDc--nmJFc/s200/IMG_4087.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even their domestic helper can make chang! I want her!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yN934VOKnRA/T-iKizNm1zI/AAAAAAAADLc/gvWu1bovw6A/s1600/IMG_4093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://3.bp.blogspot.com/-yN934VOKnRA/T-iKizNm1zI/AAAAAAAADLc/gvWu1bovw6A/s200/IMG_4093.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My generous host kept asking me to add more more more meat!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NSz9sNsj4Os/T-iK1v406kI/AAAAAAAADLk/mxpEYoDTBA4/s1600/IMG_4105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://1.bp.blogspot.com/-NSz9sNsj4Os/T-iK1v406kI/AAAAAAAADLk/mxpEYoDTBA4/s200/IMG_4105.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's me - needed extra hand to make the cut.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PBkwZAhdWC4/T-iLIu3ZI_I/AAAAAAAADL0/EWHPnZcIH_Q/s1600/IMG_4106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://2.bp.blogspot.com/-PBkwZAhdWC4/T-iLIu3ZI_I/AAAAAAAADL0/EWHPnZcIH_Q/s200/IMG_4106.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 2 hours of wrapping, they are ready for boiling.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oPmBRvKD778/T-iK-I1MQiI/AAAAAAAADLs/n-N8PcG-FiQ/s1600/IMG_4107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://3.bp.blogspot.com/-oPmBRvKD778/T-iK-I1MQiI/AAAAAAAADLs/n-N8PcG-FiQ/s200/IMG_4107.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So nostalgic, i remembered my grandma used to utilise the space in the corridor too.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7ae_HbdrAMI/T-iLLNzDwRI/AAAAAAAADL8/Uz2LNitZuic/s1600/IMG_4108.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" rca="true" src="http://3.bp.blogspot.com/-7ae_HbdrAMI/T-iLLNzDwRI/AAAAAAAADL8/Uz2LNitZuic/s200/IMG_4108.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">enjoy the fruit after another few hours of boiling. Yummy, really.</td></tr>
</tbody></table>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com2tag:blogger.com,1999:blog-3399340400695867926.post-61625774417789471992012-06-15T21:02:00.000+08:002013-09-13T00:36:27.828+08:00Spiced Nuts (Improved)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">After the realising how easy (and tasty) is home-made <a href="http://happycup.blogspot.sg/2011/05/spiced-nuts.html" target="_blank">nuts</a>, I have been a little obsessed and been making them quite alot. In the process, I fine tuned the amount of spices to add, and glad that this is now perfect for me!</span><br />
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<a href="http://2.bp.blogspot.com/-ysnQBUCYB2w/T9iHOkdmz3I/AAAAAAAADGU/eV6SXlB_6E8/s1600/IMG_2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-ysnQBUCYB2w/T9iHOkdmz3I/AAAAAAAADGU/eV6SXlB_6E8/s320/IMG_2917.JPG" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One neat trick thing I learnt is that a little egg white will make the spices and whatsoever (salt, sugar blah blah blah) to "stick" to the nuts. Simply lightly froth half an egg white and pour it into the mixture before sending off the nuts into the oven makes so much difference!</span><br />
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<a href="http://3.bp.blogspot.com/-ku589_ex2dU/T9iHTvJ5GYI/AAAAAAAADGc/ecFZ3IPHCdM/s1600/IMG_2918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" pca="true" src="http://3.bp.blogspot.com/-ku589_ex2dU/T9iHTvJ5GYI/AAAAAAAADGc/ecFZ3IPHCdM/s320/IMG_2918.JPG" width="320" /></a></div>
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Updated with the recipe @ Jun 25:</div>
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Spiced Nuts</span></strong></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">(Fills 3-4 jars)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1-2 tbs vegetable oil (preferably Olive)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 star anises</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cup of raw almonds (or any other nuts like cashew)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp each of powdered chilli, cumin and cinnamon spices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 - 1 white, lightly beaten with fork until it froth - no need for mixer. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Method</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat the oven to 160 deg C.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Heat oil in a wok together with cinnamon stick and star anises. When you smell the fragrance, turn off the fire and add salt and sugar. Add the raw nuts, stirring well to ensure even coverage. <em>When the mixture and wok is cool (important cos you do not want to cook the egg white), add the egg white and mix it evenly. You may not need all the egg white.</em></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. Scatter powdered spices over the nuts & stir for even coverage. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Place nuts on an oven tray, spreading them out. Roast for 15 minutes or so. Keep a close eye on them as they burn easily.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Switch off the oven but leave nuts inside for another 5min. Remove and allow nuts to cool before storing them in clean jars. The nuts will harden upon cooling.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Wrap a Christmassy ribbon round the neck of the jars and you have a healthy gift to give away this season</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Note: While honey or maple syrup may make the powdery spices "sticks" to the nuts, it will get very sticky (read: messy) as you eat. Using egg white is a <strike>safer</strike> cleaner bet. </span></div>
Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com2tag:blogger.com,1999:blog-3399340400695867926.post-50745818321914604732012-06-14T22:11:00.000+08:002012-06-14T22:11:00.123+08:00Foodie @ Alkaff Mansion<div class="separator" style="clear: both; text-align: center;">
It's been a long 8-9 years since Alkaff Mansion was closed for renovation. I remembered i wanted to hold my wedding there but gave up the idea cos money no enough then!</div>
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Perhaps that the reason why this place holds a special place in my heart; when I read about the reopening of the restaurant, I made a date.</div>
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://2.bp.blogspot.com/-CBwCd5-MBow/T9iWWWx8lEI/AAAAAAAADHo/IsCq-GM7mSI/s1600/IMG_3907.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" pca="true" src="http://2.bp.blogspot.com/-CBwCd5-MBow/T9iWWWx8lEI/AAAAAAAADHo/IsCq-GM7mSI/s320/IMG_3907.JPG" width="240" /></a><a href="http://1.bp.blogspot.com/-al7n1G28Ias/T9iWVjkBPmI/AAAAAAAADHg/3IkIRdTcZX0/s1600/IMG_3906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-al7n1G28Ias/T9iWVjkBPmI/AAAAAAAADHg/3IkIRdTcZX0/s320/IMG_3906.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Deja-vu... Fort Canning?</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NoZNlIXBtR4/T9iWXzKT2uI/AAAAAAAADHw/TpzlWRAhncc/s1600/IMG_3908.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-NoZNlIXBtR4/T9iWXzKT2uI/AAAAAAAADHw/TpzlWRAhncc/s320/IMG_3908.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is a speaker in disguise!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CL3r-yKbI8k/T9iWaC8BlBI/AAAAAAAADIA/S6G9i_xydrg/s1600/IMG_3910.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-CL3r-yKbI8k/T9iWaC8BlBI/AAAAAAAADIA/S6G9i_xydrg/s320/IMG_3910.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful courtyard</td></tr>
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<a href="http://3.bp.blogspot.com/-c0VFKvh5v1s/T9iWbSEuUvI/AAAAAAAADII/RQ_jhSjkPB4/s1600/IMG_3911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" pca="true" src="http://3.bp.blogspot.com/-c0VFKvh5v1s/T9iWbSEuUvI/AAAAAAAADII/RQ_jhSjkPB4/s320/IMG_3911.JPG" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-bpNKm4ceC0k/T9iZNQCetLI/AAAAAAAADIc/n3bCGGhCepQ/s1600/IMG_3913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-bpNKm4ceC0k/T9iZNQCetLI/AAAAAAAADIc/n3bCGGhCepQ/s320/IMG_3913.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KYP9y2p4BkM/T9iZOTwS5NI/AAAAAAAADIk/3JSbEZE8h4U/s1600/IMG_3914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" pca="true" src="http://3.bp.blogspot.com/-KYP9y2p4BkM/T9iZOTwS5NI/AAAAAAAADIk/3JSbEZE8h4U/s320/IMG_3914.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the restaurant entrance? You wait in style while the staff get your table ready.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-a1eExMX6wXU/T9iZVz6j9aI/AAAAAAAADI0/aFbiP5RC10U/s1600/IMG_3918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" pca="true" src="http://1.bp.blogspot.com/-a1eExMX6wXU/T9iZVz6j9aI/AAAAAAAADI0/aFbiP5RC10U/s320/IMG_3918.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a starter, on the house. Can't remember the name but very tasty</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9puCgzV4Vgc/T9iZYE82AQI/AAAAAAAADI8/1nbWLOVLPn4/s1600/IMG_3919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-9puCgzV4Vgc/T9iZYE82AQI/AAAAAAAADI8/1nbWLOVLPn4/s320/IMG_3919.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh warm bread... complimentary too.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zgreYAVGiM0/T9iZY27psKI/AAAAAAAADJE/tGgz6k0b7e0/s1600/IMG_3920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-zgreYAVGiM0/T9iZY27psKI/AAAAAAAADJE/tGgz6k0b7e0/s320/IMG_3920.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">buddy's starter - Scampi</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Kbv82TfsK4w/T9iZsJGphjI/AAAAAAAADJM/4Q5lTdPBllQ/s1600/IMG_3921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-Kbv82TfsK4w/T9iZsJGphjI/AAAAAAAADJM/4Q5lTdPBllQ/s320/IMG_3921.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mine - Pan Fried Mozarella with Parma Ham. Thumbs up... you can hardly go wrong with anything ham & cheese! </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-K_Fy0oJtsfw/T9iaEqrvmpI/AAAAAAAADJc/viTA4J6DS50/s1600/IMG_3924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-K_Fy0oJtsfw/T9iaEqrvmpI/AAAAAAAADJc/viTA4J6DS50/s320/IMG_3924.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cold cuts room in the middle of the restaurant where the ham and cheese are aged and stored.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mEbFSh4-DXA/T9iaGl4ZBAI/AAAAAAAADJk/UMXdf1_cy-4/s1600/IMG_3926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://3.bp.blogspot.com/-mEbFSh4-DXA/T9iaGl4ZBAI/AAAAAAAADJk/UMXdf1_cy-4/s320/IMG_3926.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a elegantly quiet place!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fjmPLCOrhXw/T9iaITI_ioI/AAAAAAAADJs/KUQzFN7WKDU/s1600/IMG_3927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://3.bp.blogspot.com/-fjmPLCOrhXw/T9iaITI_ioI/AAAAAAAADJs/KUQzFN7WKDU/s320/IMG_3927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan seared Cod Fish</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-v3d4MgrqZvM/T9ic4YOcr8I/AAAAAAAADJ4/mI8Mg4ukyig/s1600/IMG_3928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://3.bp.blogspot.com/-v3d4MgrqZvM/T9ic4YOcr8I/AAAAAAAADJ4/mI8Mg4ukyig/s320/IMG_3928.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Baby Chicken - very well marinated!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5TsAF5WFPvw/T9ic6CU-BPI/AAAAAAAADKA/7GDWiXL5jZs/s1600/IMG_3930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://3.bp.blogspot.com/-5TsAF5WFPvw/T9ic6CU-BPI/AAAAAAAADKA/7GDWiXL5jZs/s320/IMG_3930.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized Almond Semifreddo with coffee sauce. I could hardly eat anymore but just had to have a sweet ending!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gQk1Bfq_DJI/T9ic7z2aWeI/AAAAAAAADKI/RDNQh3NLg_I/s1600/IMG_3931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-gQk1Bfq_DJI/T9ic7z2aWeI/AAAAAAAADKI/RDNQh3NLg_I/s320/IMG_3931.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nothing is done till the coffee is served!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JkueyYPd_5Y/T9idANOjeLI/AAAAAAAADKQ/d0wBFtEZhkA/s1600/IMG_3935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-JkueyYPd_5Y/T9idANOjeLI/AAAAAAAADKQ/d0wBFtEZhkA/s320/IMG_3935.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not cheap but compared to many fine dining like Ku Da Ta & Sky 57, this is affordable!</td></tr>
</tbody></table>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-57710229840220499012012-06-13T21:22:00.000+08:002012-06-13T21:22:53.041+08:00Oreo Cupcake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I think this is the first cake since I am back to Singapore almost a year ago.</div>
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Glad I did cos this recipe is simple yet yummy... Any Oreo lover shouldn't miss this.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1T7sNPu25Sk/T9iQEWSfEUI/AAAAAAAADG8/dGu1rvEtJ78/s1600/IMG_4070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-1T7sNPu25Sk/T9iQEWSfEUI/AAAAAAAADG8/dGu1rvEtJ78/s320/IMG_4070.JPG" width="320" /></a></td></tr>
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Ingredients <br />
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<div>
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250g butter <br />
1 cup sugar (I reduced by 3tbsp)<br />
2 cups self rising flour - sift<br />
1 tsp baking powder – sift (I used double action cos that's what I have)<br />
4 eggs<br />
1 teaspoon vanilla essence<br />
8~10 oreos – crushed (with the cream)<br />
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Method<br />
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<ol>
<li>Whisk butter, sugar, self raising flour, baking powder, eggs and vanilla essence for 2 mins.. dont overbeat ok..</li>
<li>Stir in ur crushed oreos and thats it.. </li>
<li>Pipe batter into cupcakes casing</li>
<li>Baked in preheated oven of 170C for abt 10 to 15mins</li>
</ol>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lzICPTz3qGQ/T9iQBGTXGfI/AAAAAAAADG0/9MSh9dsY448/s1600/IMG_4069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://2.bp.blogspot.com/-lzICPTz3qGQ/T9iQBGTXGfI/AAAAAAAADG0/9MSh9dsY448/s320/IMG_4069.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qAuUjKKmN-4/T9iQMtVH58I/AAAAAAAADHU/nZYHbGHoc6g/s1600/IMG_4072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" pca="true" src="http://1.bp.blogspot.com/-qAuUjKKmN-4/T9iQMtVH58I/AAAAAAAADHU/nZYHbGHoc6g/s320/IMG_4072.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I added a piece of Oreo before topping it up with batter.</div>
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Source: <a href="http://www.bisousatoi.com/2011/03/oreo-cupcakes.html" target="_blank">Bisous A Toi</a></div>
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Initially I wasn't sure of beating every thing up together. I was thinking about the gluten etc that will make the cake tough, but all work out in the end.</div>
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Crushing the Oreo is probably the messiest part if you are chopping by hand. You get crumbs all over the place and cleaning up is no fun. Well, not unless you have a domestic help. I don't have 1, so I do it in the food processor which is alot easier!</div>
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<tr><td class="tr-caption" style="text-align: center;">I baked to try out this thingy! *LOL*</td></tr>
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If you are still skeptical about the method, here's another <a href="http://dailydelicious.blogspot.com/2010/01/oreo-cupcake-black-and-white-its-my.html" target="_blank">recipe</a> that I have bookmarked for the longest time. It takes a bit more work though...</div>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-15444236422914230412012-05-20T01:53:00.000+08:002012-06-10T00:44:42.215+08:00Quick and Easy Baked Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cwT8yAHkBwM/T6qmw_2uHQI/AAAAAAAADFs/6JZihOLON70/s1600/IMG_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="http://4.bp.blogspot.com/-cwT8yAHkBwM/T6qmw_2uHQI/AAAAAAAADFs/6JZihOLON70/s320/IMG_3905.JPG" width="320" /></a></div>
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B is a big fan of macaroni.<br />
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We have loads of these when living in London - you get the ready-to-(h)eat packs from supermarkets for very reasonable price. So convenient that you can tuck in after few minute nuke.<br />
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B missed the gooey delicious dish and was always asking for me to bring back some during those dreadful business trips but they have really short expiry date so the supply is limited. Today, we found a a cheater version of macaroni... <br />
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<strong><u><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cheater's Baked Macaroni & Cheese</span></u></strong><br />
<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Serves 2</span><br />
<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 can of white pasta sauce</span><br />
<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 heap rice bowl of elbow macaroni</span><br />
<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">some breadcrumbs (i made mine from toasted leftover bread)</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">some freshly ground black pepper</span><span style="color: purple;">some grated sharp white cheddar</span><span style="color: purple;">some grated moserella cheese</span><span style="color: purple;">some grated cheddar </span></span><br />
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. This step is necessary to stop cooking and wash off excess starch in the pasta. The pasta will soften further when the sauce is added and baked.</span><br />
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Prepare cheese sauce. Usually I find the canned stuff to be overload on sodium, so I would lighten it with additional cream or milk (whichever I have in the fridge). Pour the sauce and extra milk/cream/cheese (if using) into a wok and heat it until the mixture bubbles. Add black pepper.</span><br />
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. Stir macaroni into the cheese sauce and toss the macaroni well.</span></div>
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. Transfer the content into a oven-proof casserole dish and sprinkle with breadcrumbs and moserella cheese. Bake in a preheated oven @170C, until the cheese melted and bubbling.</span></div>
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For extra treat, I added bacon, breadcrumbs, and brocolli.</span></div>
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I don't know but if B has a comfort food, this will be it!Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-44945755943737327852012-05-10T01:14:00.004+08:002012-05-13T01:39:04.050+08:00Sunday Morning Pancake<div class="separator" style="clear: both; text-align: center;">
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B's love for pancakes begins with MacDonald's Hotcakes... we used to share many weekday mornings at Macdonald, with B enjoying dipping pancakes into the syrup while I put up with the horrid coffee (despite being branded premium toasted coffee!) </div>
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We then tried making our own at home, using the ready mix. You know, those powder mixture in plastic container which you just add milk and shake, and you have the batter ready in 30seconds flat! QUick and easy, but it hardens as soon as it leaves the pan.</div>
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So it was back to Mac again until I re-discovered this pancake recipe in my bookshelf "<a href="http://www.amazon.co.uk/Homemade-Clodagh-McKenna/dp/1856269582" target="_blank">Homemade", by Clodagh McKenna </a>.</div>
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As suggested in the book, I made the batter the night before and let you rest in the fridge. It thickened the next day, and I read from somewhere that it is ok to add more milk to thin the batter if thin pancake is preferred. It was just nice for me... think thick and fluffy!</div>
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<strong><u><span style="color: purple;">New-York-Style Blueberry Pancake</span></u></strong></div>
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<span style="color: purple;">200g self rising flour</span></div>
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<span style="color: purple;">1 tbsp baking powder</span></div>
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<span style="color: purple;">70g caster sugar (I used 50g)</span></div>
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<span style="color: purple;">1 egg</span></div>
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<span style="color: purple;">300ml milk (I used whole milk, not skim)</span></div>
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<span style="color: purple;">50g butter (melted) + more for greasing the pan.</span></div>
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<span style="color: purple;">250g fresh blueberries ( I omitted)</span></div>
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<span style="color: purple;">maple syrup ( I used honey cos that's what i have at home)</span></div>
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<span style="color: purple;">1. sift the dry ingredients into a large bowl.</span></div>
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<span style="color: purple;">2. in a separate bowl, whisk egg and milk together.</span></div>
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<span style="color: purple;">3. Pour the milk mixture into the center of the well of the flour and whisk together until it forms a batter. Leave the batter in a fridge for an hour before you use. </span></div>
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<span style="color: purple;">4. Just before cooking, stir in the melted butter which prevents the pancake from sticking to pan (and yes it works!)</span><br />
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<span style="color: purple;">5. Over medium heat, grease the frying pan (non-stick preferably!) with a kitchen towel so you use just enough butter (a tip i pick up from the auntie at Tangs homeware department. Have you seen her before?) </span><br />
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<span style="color: purple;">6. Pour enough batter to cover the pan and swirl around to make sure you get an even spread, allow to cook for 1-2 minutes . Then Flip over the pancake with a spatula and cook for about another minute on the other side. Then place on a warm plate, cover with tin foil and put in a low heated oven. Continue again until you have enough made.</span> <br />
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The recipe says it makes 10 pancakes, but i suppose it all depends how thick you want the pancake, and how big is your pan... I do get enough to nicely feed my family of 3.<br />
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<em>Why I can't get the nice evenly browned pancake like </em><a href="http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe" target="_blank">this</a><em>?</em></div>
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This is pretty good for the minimal effort. It is very buttery and tender, even when cold. But I guess nothing stops me from experimenting with buttermilk instead of whole milk... read from some blog (like <a href="http://passionbaker.blogspot.com/2009/11/buttermilk-pancakes.html" target="_blank">this</a>) that it makes it even more moist.<br />
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When I get enough energy (and time), I would pretty much look forward to try out the one in <a href="http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe" target="_blank">KAF</a> or even this one in <a href="http://www.jamieoliver.com/recipes/other-recipes/pancakes-usa-stylie" target="_blank">Jamie Oliver</a> - it calls for egg white to be whipped separately. I believe this is what the atas (upmarket) like <a href="http://strictlypancakes.com.sg/" target="_blank">Strictly Pancakes </a>does. Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-70781928789555349282012-03-26T00:23:00.002+08:002012-03-26T00:23:30.223+08:00Foodie in London - IceBar London<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lwSpKt8WmKM/T28YzUofz_I/AAAAAAAADEY/biTobgZiOso/s1600/IMG_3452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://3.bp.blogspot.com/-lwSpKt8WmKM/T28YzUofz_I/AAAAAAAADEY/biTobgZiOso/s320/IMG_3452.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> Throughout the time we lived in London, never once we visited the </span><a href="http://www.icehotel.com/uk/ICEBAR/London/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Icebar</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. I tried to visit the place last Dec, but the Xmas holidayers filled up the queue that I gave up the thought. I gave it another go when I was there last month. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Despite the reservation I was told to wait in line since they operate on fixed time slot and I'd arrived early. I was offered to have my meal at the <a href="http://www.belowzerolondon.com/icebar-make-a-booking.html" target="_blank">restaurant</a> while waiting for my session. I supposed the only difference in Icebar Bar and Icebar Restaurant is the what's being served.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">So I went on. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ha, no lor. There's nothing ICE about the restaurant/lounge area!!!</span></div>
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<span style="font-family: Trebuchet MS;">It was toasty warm on there, which I welcome but at the same time a little disappointment!!!</span></div>
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<span style="font-family: Trebuchet MS;">First you will be offered the cloak room service where you can keep all your belongings and coat/jackets. A fee of GBP2 will be added to your bill for using this facility.</span></div>
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<span style="font-family: Trebuchet MS;">Once seated, the waitress tried very hard to get me to order the starter/nibble, which I was tempted but knowing my capacity, resisted!</span></div>
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<span style="font-family: Trebuchet MS;">This is what I had. </span></div>
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<a href="http://2.bp.blogspot.com/-jlCykQY8k9w/T28YmKyW1SI/AAAAAAAADEA/eNFgyeRB4zE/s1600/IMG_3448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400" src="http://2.bp.blogspot.com/-jlCykQY8k9w/T28YmKyW1SI/AAAAAAAADEA/eNFgyeRB4zE/s400/IMG_3448.JPG" width="300" /></a></div>
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<span style="font-family: Trebuchet MS;">Grilled pork loin, pork cheek, black pudding, spiced swede puree, confit red cabbage, red win jus (GBP18) with Rocket and Parmesan salad (GBP3.50).</span></div>
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<span style="font-family: Trebuchet MS;">Liquid wise, I had Kiwi Caipirinha (GBP 7.70) - I always love a good Caipirinha!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I was rather filled after the main, but the waitress strongly recommend this choc-ky dessert, and my will gave in! Dark Chocolate Tart, Chocolate Bailey's Mousse, and Ice cream (GBP6) - very rich, and a good bitter capuccino (GBPx) went well with it.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">You can see the Icebar merchandise for sale:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> Finally my turn to get into the Icebar. You will be given a silver cape and glove to keep warm. Uh only that this point I realised I left my warm clothings in the cloakroom so that's all<em> </em>have to keep me breathing!</span><br />
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<span style="font-family: Trebuchet MS;">It was indeed a special experience, everything is made of ice, including my drinking glass. But </span><span style="font-family: Trebuchet MS;">I was freezing my butt in there. You are allowed to stay for the entire session of 40min, but I had to get out after 15min! It is too cold for me. Well, for someone who is used to 30C all year round, -5C is C-O-L-D! </span><br />
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<span style="font-family: Trebuchet MS;">I only remembered to take some pic when I was about to get out...</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">It reminds me of a friend who confide that she once booked a night stay at the Ice Hotel in the Nordics, only to be standing by the toilet all night. Why toilet? Cos that's the only place in the entire hotel with a radiator! </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>ICEBAR by ICEHOTEL London/Below zero restaurant,</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">31-33 Heddon Street, Mayfair, London</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">+44 (0) 20 7478 8910, </span><br />
<a href="http://www.belowzerolondon.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.belowzerlondon.com.</span></a><br />
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</div>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com0tag:blogger.com,1999:blog-3399340400695867926.post-11637348006742626172012-02-06T01:17:00.000+08:002012-02-15T01:20:03.525+08:00To usher the Water Dragon - Eggless Cream Cheese Pineapple Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Ready to Bake!</div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Come closer to every chinese new year, I will read about bloggers shouting about their "heirloom" pineapple pastry recipe. Occasionally I will be tempted (read: too "eng", or "free" in hokkien) to try out a different recipe. Sometimes, half way through making, I realized that some steps were missed out... in which why bother to post it???!!! </span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Most times, I rarely impressed enough to ditch my usual eggless version for something new. Oh well, not until i tried this recipe from <a href="http://wendyinkk.blogspot.com/2011/01/best-melt-in-mouth-pineapple-tarts.html" target="_blank">Wendy's</a> blog.</span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Accordingly, it is soft even to melt-in-your-mouth yet firm enough not to crumble in your hand. Oh well, what's not to like about this... except it uses egg yolk. But who says I can't try taking it off the list.</span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Below is adapted to be eggless, plus some personal preference.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Eggless Cream Cheese Pineapple Tart</strong></span><br />
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<tr><td class="tr-caption" style="text-align: center;">I used Bulla heavy cream<br />
but any dairy whipping cream should do.</td></tr>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">Ingredients: </span></span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">250g salted butter</span></span></div>
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<span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">50g cream cheese </span></div>
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<span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">50g caster sugar </span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">170g whipping cream </span></span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">50g icing sugar <br style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />420g all purpose flour <br style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />30g Corn flour </span></span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;"></span></span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span class="Apple-style-span" style="background-color: white; color: black; font-family: "Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif; line-height: 18px;">Method: </span></span></div>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-fJ_qReXVEOE/Ty6zCxpAj9I/AAAAAAAADD4/YNBA4FQ-KTU/s1600/IMG_3323.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 170px; margin-bottom: 1em; margin-left: 1em; width: 142px;"><img border="0" height="200px" sda="true" src="http://2.bp.blogspot.com/-fJ_qReXVEOE/Ty6zCxpAj9I/AAAAAAAADD4/YNBA4FQ-KTU/s200/IMG_3323.JPG" width="150px" /></a><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><span style="color: black;">Using an electric mixer, blend the butter, cream cheese and sugar together till you get a creamy mixture. <em>I used speed 1 setting on my Kenwood mixer - beating at high speed with a wire whisk will induce more air into the mixture which will make the tart expand and crack when baked. So I used the flexibeater as it not only limits the air whisked into the mixture, it saves me the need to stop and scrap the side of the mixing bowl every now and then. </em></span></span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Add whipping cream slowly to the mixture and continue to mix until it comes together.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Sift flour into the creamed butter mixture, with mixer running on MIN setting. Stop as soon as you do not see any trace of flour. Over-mixing will make the dough tough.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Allow the dough to stand for minimum 10 mins in fridge. <em>Cold dough is easier to handle.</em></span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough. <em> I used 1tsp pineapple jam + 1tbsp dough, but this is soley personal preference so feel free to have less dough and more pineapple if this is what you like. It's your life :-)</em></span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Wrap filling ball with dough ball and shape as desired. <em> I stamped the pineapple ball with the sugarpaste cutter; an idea that I got from </em><a href="http://esjoie.wordpress.com/2012/01/13/festive-cookies-pineapple-tarts/" target="_blank"><em>Elyn</em></a><em> who always have the chic-est pineapple tarts! </em></span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: black; font-family: "Trebuchet MS", sans-serif;">Bake at 180 degrees celsius for 20 mins in an oven. (If using convection oven with turbo fan, lower temperature to 160 degrees celsius) </span></li>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"><strong>Taste Test</strong>: It is not melt-in-the-mouth, but I can't blame it on the recipe cos I have removed the egg yolk which is presumably does the trick. It is not the buttery or milky type if that's what you like, but I do have my MIL and a couple of colleagues who prefer this to my usual buttery recipe. I find the cream cheese and whipping cream add a delightful flavour to the dough. It is certainly a good recipe in its own right.</span></div>
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<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">In the end, I decided to keep both recipe. My old trusty one for the open tart, and this for closed type (this recipe cannot be made for the open tart). </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b8bt30bA9lE/Ty6yfZBKMBI/AAAAAAAADDY/o6wSrR8mBgs/s1600/IMG_3318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" sda="true" src="http://1.bp.blogspot.com/-b8bt30bA9lE/Ty6yfZBKMBI/AAAAAAAADDY/o6wSrR8mBgs/s320/IMG_3318.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used to make my tart with loads of pineapple filling, like 1:1 ratio. <br />
But now i prefer the current ratio 1: 3, where there's a better balance, I find.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready for New Year!</td></tr>
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<img height="72px" src="http://4.bp.blogspot.com/-wSHs_HRwutc/Ty6y-2EBlMI/AAAAAAAADDw/ePDomxYoMW0/s200/IMG_3322.JPG" style="filter: alpha(opacity=30); left: 373px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 565px; visibility: hidden;" width="96px" /> <img height="72px" src="http://4.bp.blogspot.com/-wSHs_HRwutc/Ty6y-2EBlMI/AAAAAAAADDw/ePDomxYoMW0/s200/IMG_3322.JPG" style="filter: alpha(opacity=30); left: 338px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1597px; visibility: hidden;" width="96px" /> <br />
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<img height="96px" src="http://2.bp.blogspot.com/-fJ_qReXVEOE/Ty6zCxpAj9I/AAAAAAAADD4/YNBA4FQ-KTU/s200/IMG_3323.JPG" style="filter: alpha(opacity=30); left: 609px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1184px; visibility: hidden;" width="72px" />Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com2tag:blogger.com,1999:blog-3399340400695867926.post-2419137603359804002012-01-09T01:18:00.000+08:002012-01-09T01:57:46.285+08:00Roast Pork with Spicy Caramel AppleI have been trying to post this but my old Google browser was outdated, and I could not get the Google Chrome installed. And trying to blog on my Macbook is another whole new challenge. Anyway the process was long and hard, but it is now sorted!!!<br />
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I was watching the re-run of Ladies Nite (<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; line-height: 15px; white-space: nowrap;"><a class="l" href="http://www.google.com/url?sa=t&rct=j&q=channel%20u%20ladies%20night&source=web&cd=16&ved=0CEEQFjAFOAo&url=http%3A%2F%2Fjamandjoa.wordpress.com%2F2011%2F05%2F12%2Fhangover-from-ladies-nite-%25E5%25A5%25B3%25E4%25BA%25BA%25E8%2581%259A%25E4%25B9%2590%25E9%2583%25A8%2F&ei=3K8AT73eIM7orQeOhaXNDw&usg=AFQjCNFKC64y7yLL9CGmj1ZBpuJi7BGO6A&sig2=ia7ceybSjQ_5Q8viXKKKGg" style="color: #1122cc; cursor: pointer;">女人聚乐部 </a>)</span> a channel U program when hubby and I were attracted to the recipe "Roast Pork with Spicy Caramel Apple" . It sure looked good, and we were totally sold when TV hosts Michelle and Vivian hugged each other and cried when they tasted the cracking delicious pork. J elbowed me to try making it but with the family vacation line up, nothing much I can then.<br />
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We left for our Christmas vacation shortly after the program ended that afternoon, but throughout the trip, my hubby and I have been talking about the roast meat...<br />
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Amongst the first things we did when returned to Singapore was to go supermarket to buy all the stuff required for the recipe.<br />
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It calls for copious amount of salt, but there's a warning that this salt is required to make the skin cripsy so I was caught between devil and deep blue sea. In the end, I went ahead with the original qty but did use a just slightly damp towel to wipe off the salt from the first round of marination. <br />
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<a href="http://1.bp.blogspot.com/-HRkEfFbOz3U/TwnR89brDlI/AAAAAAAADDI/pxQAMhq4Oh0/s1600/IMG-20111231-00335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://1.bp.blogspot.com/-HRkEfFbOz3U/TwnR89brDlI/AAAAAAAADDI/pxQAMhq4Oh0/s400/IMG-20111231-00335.jpg" width="400" /></a></div>
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The meat is very tender, and the fat is melt-in-your-mouth. The skin, as expected, is indeed very crispy but far too salty for my family. J joked that Michelle and Vivian hugged each other cos they need to hide their grimacing face after tasting the over-salty meat!<br />
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The caramel apple is a necessity here - the sweet and spicy balance the saltiness... but you know, it is darn unhealthy!<br />
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BTW, I googled and found that another method to baste the port skin with vinegar after the first 30min, then continue to roast until time is up. This way, we do not need excessive salt to get the crackling skin.<br />
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I will certainly try this method cos my family completely love this roast meat... I hope to share the results soon.<br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;"><strong><em><span style="color: #783f04; font-size: large;"><br /></span></em></strong></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;"><strong><em><span style="color: #783f04; font-size: large;"><br /></span></em></strong></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;"><strong><em><span style="color: #783f04; font-size: large;">Roast pork with Spicy Caramel Apples</span></em></strong></span></span><br />
<ul><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;">
<li style="color: #a1a784;">1 kg pork belly</li>
<li style="color: #a1a784;">1 tbsp salt (The recipe stated not to cut down the amount as it helps to make the skin crispy but I really found it too salty after using this amount)</li>
<li style="color: #a1a784;">1/2 tbsp oyster sauce</li>
<li style="color: #a1a784;">1/2 tsp five spice powder</li>
<li style="color: #a1a784;">1 clove garlic minced</li>
</span></span></ul>
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<ol><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;">
<li>Score the skin with a very sharp knife, or ask the butcher to do this for you. </li>
<li>Rub salt all over the skin. Mix the remaining ingredients together and rub it on the meat side only, not on skin or it will burn easily.</li>
<li>Leave it uncovered in the fridge overnight to marinate.</li>
</span></span></ol>
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<ul><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;">
<li style="color: #a1a784;">1 tbsp oil</li>
<li style="color: #a1a784;">1 tbsp salt (again, the salt is important as it makes the skin crispy)</li>
<li style="color: #a1a784;">2 cloves of garlic crushed </li>
<li style="color: #a1a784;">1 star anise</li>
<li style="color: #a1a784;">1 quill cinnamon bark </li>
<li style="color: #a1a784;">1 yellow onion, coarsely chopped </li>
<li style="color: #a1a784;">1 carrot, coarsely chopped </li>
<li style="color: #a1a784;">Water</li>
</span></span></ul>
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;">
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<ol><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;">
<li>Remove the pork from the fridge and let it sit at room temperature for at least 30 mins (fridge very cold). Rub the oil and salt into the skin.</li>
<li>Use a deep roasting tray or oven proof container that fit the belly almost exactly. Add the onion, garlic, carrots, star anise and cinnamon to the tray. Place the pork on top and add enough water until the meat is covered, be careful not to cover the skin and fat layer.</li>
<li>Roast at 200°C for 90 mins. Let the meat rest for 10 to 15 minutes before carving.</li>
</span></span></ol>
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: #6c8780; font-family: arial, sans-serif; line-height: 19px;"><em><strong><span style="color: #38761d;"><br /></span></strong></em></span></span></div>
<span class="Apple-style-span" style="font-size: large;">Spicy caramel apples</span></span></strong></em><span class="Apple-style-span" style="font-size: large;"><br /></span><br /><ul>
<li style="color: #a1a784;">3 green apples, cut into wedges (Green apples are tart which is great with the sweet caramel)</li>
<li style="color: #a1a784;">1/8 cup butter</li>
<li style="color: #a1a784;">1/2 cup brown sugar</li>
<li style="color: #a1a784;">1/2 tsp Cayenne Pepper</li>
</ul>
<ol>
<li>Melt the butter with the sugar, adding a few drops of water if necessary.</li>
<li>Add the apple wedges and cook on moderately high fire until the sauce thickens, about 15 minutes. Be sure to stir occasionally otherwise will be overcooked.</li>
</ol>
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</span></span></div>Cookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.com6