Friday, 10 April 2015

Coconut Milk Mango Pudding

Ingredients:
3 ripen mangoes (1 to be cubed small)
60ml condensed milk
60ml evaporated milk
60ml coconut milk (I use 50ml as I only left with 50ml)
1 1/2 tbsp gelatine powder
70ml water

Method:
1. Add water, coconut milk and gelatine into pot on small heat and stir until dissolve. Set aside. Cool it slightly.
2. Blend 2 mangoes with evaporated milk and condensed milk.
3. Pour into coconut mixture.
4. Put mango cubes in jar and pour in mixture. Chill till set. Serve cold.
-Recipe adapted from Me+Food = Love for Family
-Makes 9 jars.

Wednesday, 1 April 2015

Chocolate Meringues ~ 巧克力蛋酥

I had my first meringues in Todai buffet restaurant few days ago, which is coconut flavour. Tasted quite nice and I decided to bake mine too.

Ingredients:
60 g egg white
60 g icing sugar
1/4 tsp cream of tartar
6 g cocoa powder

Preheat oven 150 degree.

Method:
Whisk egg white until frothy. Add in cream of tartar and icing sugar 1 tablespoon at a time. Beat until stiff and shiny. Sift the cocoa powder over the meringues and gently fold the cocoa powder into the meringues with a spatula.
Reduced oven to 100 degree and bake the meringues approximate 1 hr 15mins to 2 hrs or can be easily remove from the baking sheet.

I just do some swirls. You can pipe or do it with 2 spoons.
This size took 1 hr and 15 mins to baked.
This took 1 hr and 45 mins to baked.

  • Please do not reduce any more sugar for this recipe. 
  • The longer you bake, the firmer inside. If you want it to be chewy inside you may reduce the baking time.
  • Meringues can be stored in air-tight container at room temperature for 3 days, depends on the humidity.

Monday, 30 March 2015

Singapore Style Fried Oyster Egg ~ 蚝煎

Ingredients:
8 pcs frozen large oysters (defreeze them and set aside 100ml water)
2 stalks spring onions, cut into 5cm length
4 tbsp cooking oil
2 tbsp chinese cooking wine
3 eggs, beaten until foamy, add in 2 tbsp fish sauce

Batter:
2 tbsp tapioca flour
1 tbsp rice flour
1 tbsp fish sauce
100ml water (from the frozen oyster water)
(mix well the batter)

Garnish:
Coriander leaves/Spring onions
Steps:
1. Put frying pan in high heat and pour in oil. When oil is hot, pour in half batter to make a thin layer. Cook till brown and crispy.
2. Add in eggs and let it set for awhile then turn it over to cook the other side. Cut it up into smaller pieces and add some oil.
3. Pour in the rest of your batter over the omelette and toss around.
4. Add in the raw oysters and toss until at least half cooked. Add in spring onions the last few seconds before serve.


Wednesday, 11 March 2015

Macarons~马卡龙

Ingredients:
A)
50g ground almond 
10g cocoa powder
76g icing sugar

B)
46g egg white
46g icing sugar
Dip a bit of water on your finger tip, to smooth the surface. Not too wet. Tap it gently.
Set aside for 30 minutes.
2 types of temperature gave me 2 types of looking. On the right side should be the correct one.
I still can't catch the right temperature to make a nice macaron. Will challenge it again!

- Recipe adapted from Nasi Lemak Lover

Honey BBQ Baon



Recipe adapted from FB Ginny Chan

Oyster sauce spinach noodles~蚝油菠菜面

Fresh Spinach Noodles:
250g Plain flour
95ml spinach juice
(I do 1.5 portion of the recipe, just nice for my family)

Method:
1. Boil water and cook fresh noodles for 7 mins. Divide into plates and set aside
2. In a pan, heat oil and stir fry marinated pork till cooked. Set aside.

Sauce:
600ml chicken stock (I use 600ml water add in half piece of vegetables cube)
1 Tbsp oyster sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp salt
2 tsp sugar
1 tsp sesame oil
some corn starch with water.

Method:
1. In saucepan, boil the stock with all the sauces for 3 mins.
2. Stir in corn starch to thicken the sauce. Stir in sesame oil.
3. Pour sauce over the cooked noodles. Serve.


盆菜~Poon Choi

For recipe you may click here!