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Monday, 30 June 2014

Taiwanese Braised Pork Rice 台湾卤肉饭


Yield: 4 adult portions

Ingredients
340g pork collar, cut into big chunks
2 shiitake mushroom, soaked & diced

1 tsp ginger, chopped
1 tbsp garlic, chopped
1/2 onion, chopped
1 tsp dried shrimp
1 small corner of a star aniseed
1 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp rice wine
1 tbsp rock sugar
Dash of five spice powder
Dash pepper powder
Water
Salt (to be added at the end of cooking)

2 hard boiled eggs
8 stalks 小白菜,blanched


Directions 
1. Parboil the meat by pouring boiling water onto the pork chunks. Drain away the water after about 3 minutes.


2. Cut the pork into strips. Set aside.

3. Heat a tbsp of olive oil in a pot at medium high heat.
Add in ginger, followed by garlic & dried shrimps and finally the onion. Stir-fry till frangrant.


4. Pour in the pork strips and diced mushroom. Stir-fry till the meat turns pale.


5. Add in all the remaining condiments and spices. 
Do not add salt at this stage.

6. After the meat has been well coated, pour in enough water to just submerge all the ingredients. And place the two hard-boiled eggs in.

Bring to a light boil, then simmer for 1 to 2 hours depending on the tenderness of the meat you want to achieve.
Stir once every 10 to 15 minutes.

7. Add in salt only after 1 hour into simmering.

8. Serve with warm rice and blanched green vegetables. Enjoy :)


Recipe adapted from:
http://www.xinshipu.com/%E5%8F%B0%E6%B9%BE%E5%8D%A4%E8%82%89%E9%A5%AD-2699.htm

Sunday, 29 June 2014

Steamed Soya Milk - Brown Sugar Cake


A duo flavours steamed cake consists of a brown sugar layer and a soya milk layer. The home brewed soya milk carries a light pandan flavour which enhances the light soya milk flavour. 
The recipe was adapted from my Facebook friend Patsy Yama's soya milk brown sugar chiffon cake. "Adding brown sugar syrup to soya milk and soya bean curd is a common practice in Malaysia", shared Patsy.
My daughter ranked this cake top of the list of steamed cake she likes
 *\(^o^)/*

Yield: one 14 cm round cake

Ingredients
2 eggs, separated, room temperature
50g fine sugar
1/8 tsp cream of tartar

50g soya milk, unsweetened
1 tsp condensed milk
10g vegetable oil

70g top flour
1 tsp corn flour
1/4 tsp baking powder 

20g dark brown sugar
1 tsp hot water
A few drops of dark soya sauce, to add colour (optional)

材料
2粒 蛋,蛋白蛋黄分开
50g 细糖
1/8 小匙 塔塔粉

50g无糖豆浆
1小匙炼奶
10g食油

50g低筋面粉
1 小匙 太白粉
1/4小匙 泡打粉

20 g 黑糖
1 小匙 热水
1~2 滴 黑酱油,增添颜色 (可免)

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.
把一个14cm的蛋糕模铺上不沾粘烘烤纸。

2. Mix top flour and corn flour with baking powder using a hand whisk.
将低筋面粉, 太白粉与泡打粉混均。

3. Mix dark brown sugar with hot water. Stir to mix. Set aside.
将热水加入黑糖混成糖浆,待用。

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1/2 minute.
以高速将蛋白打成泡沫状,大约需1/2分钟。


5. Reduce the mixer speed to low and add in the cream of tartar. Then follow by  sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.
将电动打蛋器减速至最低,先加塔塔粉,再分三次将糖加入蛋白中。待混均,再以高速打发蛋白至湿性发泡,大约1到2分钟。当举起打蛋器,蛋白的尖角会弯曲。最后以低速打1/2到1分钟,让蛋白更细密。


6. Add in egg yolks, one at a time, to the egg white batter and mix well.
加入蛋黄,混均才加入另一颗蛋黄。


7. Start to boil a small pot of water, to be ready for steaming the cake later.
可开始煮热水于一锅中。

8. Sieve in the flour mixture, in 3 lots, to the batter and mix using the whisks removed from the electric mixer. Stop mixing once no big lump of flour can be seen. This is to prevent deflating the batter too much and too fast.
将面粉混合料分三次筛入蛋糊中,用打蛋器以手操作混合。避免过度搅拌以致蛋糊过早消泡。

It's okay to see traces of flour. They'll disappear when you mix in the milk mixture later.
如果蛋糕糊还有些许粉没关系,等一下混入豆浆时,可消除。

9. Pour soya milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before giving a thorough mix of the batter using a spatula, scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.
将豆奶、炼奶和油先倒入一个碗中。再慢慢的倒入面糊上,用打蛋器轻轻的和上层的面糊混均才做整体混合。最后一面轻敲钢盆,一面用刮刀从底部将面糊翻上,直至面糊细滑无汽泡。




10. Take 1/2 of the batter, about 130g, to mix with the dark brown sugar paste from (3). Add a few drops of dark soya sauce to darken the colour of the batter, optional.
Pour the batter slowly into the lined cake tin. 
取1/2份蛋糕糊与(3)的黑糖浆混合,再倒入已铺防粘纸的蛋糕模。



11. Pour the remaining 1/2 of the soya milk batter, slowly onto the dark brown sugar batter.  
Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
随后再倒入剩余的蛋糕糊。敲蛋模数次以铺平蛋糕糊和震掉汽泡。

12. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 8 minutes.
将蒸架放入滚着沸水的锅,放入装着蛋糕糊的蛋糕模,用中高火,蒸10分钟,再转中小火,蒸8分钟直至蛋糕熟透


13. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 
插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前,趁热将蛋糕连同蛋糕模摔在台面2~3次,这有助避免蛋糕缩小太多。

14. Allow the cake to cool in the tin for about 5 minutes before transferring to a coolingl rack.
让蛋糕在蛋糕模中降温5分钟,再除去蛋糕模,放在架上继续降温。


15. When the cake has completely cool down, cut and serve :)
等蛋糕完全降温后,切片食用。


Recipe adapted from my FB friend Patsy Yama.


Thursday, 26 June 2014

Steamed Orange Cake


A simple and healthy steamed cake utilizing the orange peel as the flavouring ingredient. Next time when your cut an orange, consider to salvage the orange peel , and turn it into a light and refreshing cake ^.^

Yield: One 14cm round cake

Ingredients:

2 egg whites, room temperature
1/2 tsp lemon juice
50g fine sugar

2 egg yolks, room temperature
50g whole milk, room temperature
15g condensed milk
1 tsp orange peel, chopped
10g vegetable oil

80g top flour
1/4 tsp baking powder 

Some long orange peel for decoration 

材料
2粒 蛋白, 室温
1/2茶匙 柠檬汁
50g 细糖
2粒 蛋黄, 室温
50g全脂牛奶
15g炼奶
1 小匙 橙皮碎
10g食油
80g低筋面粉
1/4小匙 泡打粉

一些长条橙皮做装饰用

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.
把一个14cm的蛋糕模铺上不沾粘烘烤纸。

2. Loosen flour with baking powder using a hand whisk.
将低筋面粉与泡打粉混均。

3. Pour milk, orange peel, condensed milk and vegetable oil in a bowl. 
If your ingredients are cold, you can "keep warm" them in a rice cooker for about 3 to 5 minutes. Set aside.
将牛奶、橙皮丝、炼奶和油先倒入一个碗中。
如果材料是冷的,可用电饭锅加热 3~5分钟。待用。

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 15 seconds. 
以高速将蛋白打成泡沫状,大约需15秒。
After the egg white turns frothy, add in the lemon juice, and beat at low speed for about 10 seconds.
当蛋白呈泡沫状,加入柠檬汁,继续以低速打发10秒钟。

5. Keep the mixer speed at low, add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.
将电动打蛋器减速至最低,分三次将糖加入蛋白中。待混均,再以高速打发蛋白至湿性发泡,大约1到2分钟。当举起打蛋器,蛋白的尖角会弯曲。最后以低速打1/2到1分钟,让蛋白更细密。


6. Add in egg yolks, one at a time, to the egg white batter and mix well.
加入蛋黄,混均才加入另一颗蛋黄。


7. Start to boil a small pot of water, to be ready for steaming the cake later.
可开始煮热水于一锅中。

8. Sieve in 1/3 of the flour mixture from (2), and mix manually using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.
将1/3面粉混合料分筛入蛋糊中,用打蛋器以手操作混合。
Streaks of flour are alright. They will disappear in the subsequent mixing.
蛋糕糊留有些许面粉无大碍,在稍后的搅拌会慢慢消失。

9. Add in 1/2 of the milk mixture from (3) to the batter using the whisks. 
将1/2的牛奶混合物 (3)慢慢的倒入面糊上,用打蛋器轻轻的和上层的面糊混均才做整体混合。

Add in the remaining flour and milk in alternating sequence, in the pattern of 
Flour➡️milk➡️flour➡️milk➡️flour
将剩余的面粉和牛奶混合物轮流加入混合。
面粉➡️牛奶➡️面粉➡️牛奶➡️面粉

10. Finally, use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.
最后一面轻敲钢盆,一面用刮刀从底部将面糊翻上,直至面糊细滑无汽泡。

10.  Pour the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
再将蛋糕面糊一面慢慢倒入,一面轻敲蛋糕模,以铺平面糊和震掉汽泡。

Decorate the cake with the long orange peel.
以长条橙皮装饰蛋糕表面。

11. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 9 minutes. Then reduce the heat to medium low for another 9 minutes.
将蒸架放入滚着沸水的锅,放入装着蛋糕糊的蛋糕模,用中高火,蒸9分钟,再转中小火,蒸9分钟,直至蛋糕熟透


12. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 
插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前,趁热将蛋糕连同蛋糕模摔在台面2~3次,这有助避免蛋糕缩小太多。

13. Remove the cake from the cake tin after about 5 minutes and let it cool on the wire rack.
五分钟后给蛋糕脱模,继续置架上降温。

14. Cut and serve :)
切块享用 :)