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Banana Cake 香蕉蛋糕

Friday, November 28, 2008



Best made with pisang emas..




Ingredients (A)
300gm flour
1 ½ tsp sodium bicarbonate
200gm sugar

Ingredients (B)
3 eggs
300gm banana (pureed)
180ml vegetable oil
180ml buttermilk (or substitute with 180ml milk poured over 1 Tbsp lemon juice)

Method:
1. Sift flour and sodium bicarbonate.
2. Mix with sugar.
3. Mix (B) together.
4. Combine (A) and (B) to a smooth paste.
5. Pour batter into a 9X13 inch baking tray.
6. Bake at 170C for 45minutes to 1 hour.

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Chrysanthemum Jelly

Sunday, November 23, 2008




I was dissapointed with the appearance of this jelly!!! Ugly dirty looking thing!

But, my colleagues comforted me saying that it's ok...... and they loved the taste and texture of it. Springy, with a slight crunch, and fragrantly chrysanthemum...

I might wanna change the solidifying agent to gelatine the next time I make it, so that it looks pretty... or konnyaku powder.... but the texture will not be the same. the greyish colour could be due to the water chestnut starch I used.. it looked greyish. Maybe different brands will yield different results. The pic of the brand I used is down below...

But still, it tasted cool and fresh... not matter how ugly it looks.


Ingredients
750ml water
25gm dried chrysanthemum flowers
100gm rock sugar
250ml water
115gm water chestnut powder
1 Tbsp chopped dried wolfberries (gei zhi)

Method
1. Boil 750ml of water in a pot, turn off heat and put in chrysanthemum flowers. Infuse for 15 minutes. Do not boil the flowers.
2. Strain chrysanthemum infusion.
3. Select a few infused flowers to collect the petals. Discard the yellow centres.
4. Mix 250ml water with water chestnut powder.
5. Boil 500ml of chrysanthemum infusion with sugar and chopped wolfberries. When sugar has dissolved and infusion is boiling, turn off fire. Put in flower petals.
6. Slowly pour (5) into (4), stirring clockwise until mixture thickens.
7. Pour onto a lightly greased pan and steam on high heat for 10 minutes and medium heat for another 10 minutes.
8. Cake will be ready when sit turns translucent
9. Chill in fridge until fully set before serving.

http://www.meishichina.com/Eat/Nosh/200808/45379.html


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Orange Raisin Pull Aparts 葡萄橙小面包

Friday, November 21, 2008





The topping is very delicious!

This is taken from a Japanese site… Guessing the translation really makes my head scratch..but nevertheless, here’s my adaptation of it.
Whole process, almost 3 hours. Do this if u are not in a rush.

Ingredients
360gm Bread Flour or High Protein Flour
2 tsp Yeast
60gm sugar
1 tsp salt
1 Tbsp milk powder
1 large egg
40 ml orange juice
160ml water

40gm butter (room temperature)
120gm raisins

Topping:
40 gm finely chopped walnuts
50gm sugar
1/8 tsp cinnamon powder
Zest from 1 orange
40gm melted butter (not hot!)

Method:
1. Combine bread flour, sugar, yeast, salt and milk powder. Mix and make a well in the centre.
2. In a separate bowl, beat egg, add in water and orange juice.
3. Pour (2) into (1). Mix well. Knead for 10 minutes.
4. Put in butter and knead for another 8 minutes.
5. Put in raisins and knead for another 3 minutes.
6. Cover and proof until dough becomes double. (almost 1 hour)
7. Meanwhile chop walnuts, grate orange zest and mix both with sugar and cinnamon. Set aside.
8. Punch dough down and knead it for a while.
9. Rub some melted butter onto palms and take a small dollop of dough (as big as a small lime) and roll into a ball.
10. Dip ball into melted butter. Roll ball on palms.
11. Dip ball onto topping (7).
12. Put ball topping side up onto a 12 inch round baking tray, starting from the rim. Arrange dough balls nicely towards the centre.
13. Wait until dough doubles up again. (almost 1 hour)
14. Bake at 170C for 15 minutes and 160C for 10 minutes.





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Salad Pie Tee

Friday, November 7, 2008



Actually, this is a very old post that I should've posted long long time ago.

RecentlyI haven't been cooking much... so, I'm looking back into some pics that I've taken some time ago, but haven't post.

I made these during Chinese New Year 2008. Not for the reunion dinner, but as leftovers.. kekeke. There were ground peanuts leftover from the Lou Sang, water chestnut from dunno what, and pie tee that hub's aunts bought.

So, I just mixed equal amounts of water chestnut, carrots, and cucumbers with mayo, fill up the pie tees and top with some ground peanuts.... It was a refreshing change from the regular cooked turnip filling.

Ingredients
Water chestnuts
Carrots
Cucumber (peeled, cored)

2 Tbsp Mayonnaise
1/4 cup ground peanuts

1. Dice water chestnuts, carrots and cucumber into 1cm cubes. Prepare 1/2 cup each.
2. Mix (1) with mayonnaise.
3. Fill up pie tees.
4. Top with ground peanuts.
5. Serve immediately.

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Steamed Chinese Whitebait 蒸银鱼仔

Saturday, November 1, 2008



Chinese Whitebait, or some call it Silver Anchovies, or baby anchovies, even blue eye anchovies..
Anyway, it's those teeny weeny white coloured dried mini anchovies.

My late father loves this simple dish. My late grandaunt taught me how to make this.

Very simple to make:

Ingredients
50gm mini anchovies (rinsed and drained)
1 tbsp sugar
1 Tbsp light soy sauce
1 Tbsp cooking oil
1 Tbsp finely chopped red chili
1 Tbsp finely chopped garlic

Mix everything together and steam for 10 minutes or just put plate on top of rice when water in rice cooker is reduced.




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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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