Friday, September 30, 2011
Saturday, September 24, 2011
- Place the stock,lemongrass,ginger,soy sauce and mirin in a medium deep pan over medium heat and bring to a simmer. Simmer for 5minutes.
- In another pan, add water and boil water to boil. Add noodles and cook for 2 minutes, if you are using the fresh version of sabo noodles but if the sabo noodles stick boil for 4minutes.
- Remove noodles from pan and boil bak choy for 1 or 2.Don't over cook the bak choy.
- Remove the lemongrass and ginger and discard. Add salmon to the broth and cook for 2 minutes.
- Top the noodles with the salmon and bak choy and spoon over the broth.
- Serve with marinated seaweed and jellyfish.
- Preheat oven to 177 degrees Celsius and line 24 muffin cups with paper liners.
- Beat butter,sugar and vanilla extract until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl whisk together flour,baking powder & salt.
- With mixer on low speed, alternately add flour mixture and milk in three additions.
- Evenly fill the muffin cups with the battle and bake for about 15 minutes or just until set. (insert a clear toothpick into a cupcake, comes out clean. Always check a few minutes before the stated baking time. Don't over bake or the cupcakes will turn dry.)
- Remove from oven and place on a wire rack to cool. Once cupcakes have completely cool,frost with icing.
- Start off by creaming butter,icing sugar & sherry at low speed (you don't want the icing sugar all over you) then gradually increase the speed and continue to cream until very pale, about 5minutes.
- Add vanilla extract,double cream and milk for another 10minutes.
- Frost cooled cupcakes.
Saturday, September 17, 2011
- Preheat oven-fan force 160 celcius or 180 celcius for normal oven.
- Mix all ingredients using the rubbing method.
- Then lightly roll the dough on a marble slab.DO NOT use flour to dust your working place.You do not want necessary flour added to your dough.
- Roll gently and use a cookie cutter to cut out cookies
- Place then on baking paper,place a nut on each cookie, brush cookies with egg yolk if you want and bake until golden brown
Thursday, September 15, 2011
Sweet Crust Pastry
100g diced cold unsalted butter
75g icing sugar
1tsp vanilla extract
225g self raising flour
25g double cream
220g caster sugar
200ml lemon juice
zest of 3lemons
6 egg yolks
6 egg whites
250 sugar, I used vanilla sugar I made previous,you can add a teaspoon of vanilla extract
1 tsp white vinegar
To make the pastry: process flour, icing sugar mixture & butter until they resemble breadcrumbs. Add egg and process again until pastry begins to resemble bread crumbs .Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin.(I used 3 disposable foil trays). Trim edges and prick base using a fork. Line with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.
To make lemon curd: Pour cream, milk , lemon juice and zest into a small saucepan and bring to the boil over a medium heat. Whisk egg yolks and sugar in a bowl, add half the cream and juice mixture and whisk to combine. Pour back into the saucepan with remaining cream and cook.Place the cornflour and extra milk in a small bowl and stir to combine. Pour the cornflour mixture into the curd mixture and whisking until mixture comes to the boil and thickens.
Allow to chill for 30 minutes. Spoon the lemon mixture into the pastry case and refrigerate for 2 hours or until set.
To make the meringue, place the eggwhites in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar and white vinegar and beat until thick and glossy.
Spoon the meringue on top of the curd and grill (broil) under a preheated hot grill for 1–2 minutes or until golden and cooked.
I had extra of the meringue mixture, so I made mini pavlovas by placing mini scoops of meringue mixture and baking them for around 10-15mins. Then I served it with double cream and fresh passion fruit pulp.
Monday, September 12, 2011
- Combine fruits and nuts. Stir in sherry (or dark rum) and let mixture stand for a week.
- Make sure the mixture is keep in a cool dark place and that fruits and nuts have full submerged in sherry.
- Preheat oven to 135 degrees Celsius (It's always good to have a oven thermometer for accurate temperature. Also never set oven higher than 135 degrees.It is always safer to set temperature slightly lower, maybe 130 degrees or lowest be 120 degrees but never higher).
- Butter two 8 cm deep 23 cm x 13 cm baking pans (or any two baking pans that can hold 8 cups in volume each) ,line them with baking paper, making sure the paper extends over the edge of the tins. Butter the baking paper lightly.
- Cream butter and gradually blend in sugar and spices. Beat in 2 eggs. Sift together flour, baking powder and salt.
- Blend 1 cup of the flour mixture with the creamed mixture and beat in 3 more eggs. Stir the fruit and sherry (or dark rum) mixture and remaining flour, mixing the batter well.
- Pour the batter into prepared pans, pressing it down firmly into the corners, then drop filled pans from a height of 15 cm to eliminate any air bubbles.
- Place the cakes in the oven together and put a shallow pan filled with hot water (you can always place the shallow pan filled with water when you preheat the oven) on the bottom of oven underneath the cakes. (This prevents cakes from burning at the bottom and drying out).
- Bake for 2 1/2 hours ( do not open the oven door until at least 2 hour 15mins for consistency in oven temperature. But if cake is browning too fast, take it out carefully and place foil on top and then place ) or until they are test done.
- Cool the cakes completely in the pans then transfer to wire racks, peel off the paper.
- Wrap cooled caked in cheesecloth that has been soaked in sherry wine, double wrap the cake with cling wrap then aluminium foil, store in tightly covered containers. Let the cakes age as long as possible before serving.( one month minimum), moistening cloths every month with sherry wine or rum to prevent cake from being dry.
Saturday, September 3, 2011
- 1 tbsp olive oil
- 2 tbsp butter
- 4 tbsp finely chopped garlic
- 1 can diced tomatoes
- salt and black pepper, to taste
- Fry garlic in olive oil and butter until fragrant.
- Empty can of diced tomatoes into garlic and continue to cook.
- Season with salt and black pepper.
- Let it cool.
Friday, September 2, 2011
300g Mince pork
2tbsp Choy poh (preserved radish)
3 tbsp Fish sauce
A dash of White pepper
1tsp Sesame seed oil
Mix all the ingredients together and let it rest for an hour.
Store bought fish paste
2 Chinese sausages
½ Spanish onions
2 rice cups (the ones you get with a rice cooker) Rice
1tbsp chicken stock granules
Few slices ginger
4pips garlic, thinly sliced
Mix stock granules, water and rice and let it rest for 2 hours. On low heat, cook the rice mixture, stir the porridge as frequent as possible to avoid the bottom from burning. Add water if necessary. Once the porridge is ¾ cooked, quickly roll pork mixture into small balls and also the fish paste and drop them into the porridge mixture slowly and quickly. You want the balls to cook evenly. Let it boil. Make sure you stir carefully as you don’t want the pork balls and fish balls to break.
In hot oil (I used peanut oil), fry onions until caramelized then add the sausages. Fry till cook.