tag:blogger.com,1999:blog-67906656745257803842024-03-05T07:02:23.649+00:00Tina's Kitchentinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.comBlogger286125tag:blogger.com,1999:blog-6790665674525780384.post-75350741409915127942017-02-05T16:27:00.000+00:002017-02-26T19:52:23.728+00:00Chicken Bak Kwa<span style="font-size: 130%;"><strong><em>Chicken Bak Kwa / Bacon Bak Kwa - Updated</em></strong></span><br />
<span style="font-size: 130%;"><strong><em><br /></em></strong></span>
First time I tried Bacon Bak Kwa was when I went back to Singapore last year. Boy, was I hooked.<br />
Got back home and so tried making it. Was going to use thinly sliced belly pork but then had the idea to use ready made bacon slices. Used the same recipe as the chicken bak kwa below and the taste is quite good.<br />
<span style="font-size: 130%;"><strong><em><br /></em></strong></span>
<br />
I made bbq pork some time back and have always wanted to make a chicken version so my friends who do not eat pork can try it as well. This time, I added chillie paste to it to get it spicy like how they do in Singapore.<br />
<br />
Taste wise, it turned out quite alright and I am quite pleased with the result.<br />
Only change I would make to the recipe below for bacon bak kwa is because it is already salted, not to use so much fish and soya sauce! And at the end of cooking, brush the pork with honey to get the shine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScBS3p-18Ga1-cVoeKK0m_CbNtZxG5ZD3q4KM4dM8YOGV6oFnvelx3Lrl5r-snyJ-k7BEURdWmogh8Gly1wRrAoa2VldkR1oeQsWH4NZ-MLtnfshA29A-xy5tNouImIe5rLsy4VmYTKA/s1600/bacon+bak+kwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScBS3p-18Ga1-cVoeKK0m_CbNtZxG5ZD3q4KM4dM8YOGV6oFnvelx3Lrl5r-snyJ-k7BEURdWmogh8Gly1wRrAoa2VldkR1oeQsWH4NZ-MLtnfshA29A-xy5tNouImIe5rLsy4VmYTKA/s400/bacon+bak+kwa.jpg" width="400" /></a></div>
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As for the cooking method, bake in the oven for about 5 mins each side and remove and brush with honey and then put under grill at around 180 deg for about 2 mins each side. Cool and eat!<br />
<br />
<br />
Ingredients:<br />
500 gms chicken thigh (minced)<br />
<br />
Marinate:<br />
<br />
1 tbsp fish sauce<br />
1 tbsp soya sauce<br />
1/2 - 1 thsp dark soya sauce<br />
50 gm dark brown sugar<br />
30 gm sugar<br />
2 tbsp honey<br />
1 tbsp chilli paste (optional)<br />
1/8 tsp 5 spiced powder<br />
1/2 tsp white pepper<br />
1 tbsp oil<br />
a big drop of red food coloring (optional)<br />
<br />
Method:<br />
Season ground chicken with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good.<br />
Turn oven to 150C.<br />
Oil baking sheet, put a chinese bowl of marinated chicken on baking sheet and try to spread meat as thinly as possible to cover the whole sheet.<br />
Bake in oven for 10 mins or until firm to the touch.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhbBJ3DMxoRCDsSH68YR1r5rPheWZnucs432n8QeMxiRDJOtI28T-Rt_5iJntf5OQiFlzRnh57YFmwxD7ehdxpbCXQVS3QDXZ3LVm-vGiQj4Jpr_MI5CJL0vq-HmRZUi1Cv0GILyOu-s/s1600/chic+bak+kwa+before+grilling.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5691961265986516210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhbBJ3DMxoRCDsSH68YR1r5rPheWZnucs432n8QeMxiRDJOtI28T-Rt_5iJntf5OQiFlzRnh57YFmwxD7ehdxpbCXQVS3QDXZ3LVm-vGiQj4Jpr_MI5CJL0vq-HmRZUi1Cv0GILyOu-s/s320/chic+bak+kwa+before+grilling.JPG" style="float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
<br />
Remove from oven and using a pair of scissors or a knife and cut meat into pieces.<br />
Repeat (3) to (5)<br />
Meat is now ready for grilling or wrapped in foil and freeze until needed.<br />
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(original posted in Nov 2011)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8Y47gZmdbWUBrcqVM_-GTZorcOS0zYdEHir8bjEZ-AOqFP1xxlNXo-cwOCDEQ8BVVU0pW9rWzi0BHmGscbfQayNiengtZBNEAbudF5wMpTj_h_yk0cIiG5EDD2DKWU7ozjeyJScMsSc/s1600/chix+bak+kwa+grilling.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5691961983068057842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8Y47gZmdbWUBrcqVM_-GTZorcOS0zYdEHir8bjEZ-AOqFP1xxlNXo-cwOCDEQ8BVVU0pW9rWzi0BHmGscbfQayNiengtZBNEAbudF5wMpTj_h_yk0cIiG5EDD2DKWU7ozjeyJScMsSc/s320/chix+bak+kwa+grilling.JPG" style="float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxsmgME9fCsaGbJWYvOID5OBZpbJGfgdbZSUSHv2mjQZnSycpfpPeKPW2okhMEA97iyCjWEDUnz94kxGDTKRs4iZgVY_r2hNqQT9FoNeaD-uLfOpuukTbvhOX2esh0JCHm4fc9xmo1oE/s1600/chix+bak+kwa+grilled.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5691962469276951554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxsmgME9fCsaGbJWYvOID5OBZpbJGfgdbZSUSHv2mjQZnSycpfpPeKPW2okhMEA97iyCjWEDUnz94kxGDTKRs4iZgVY_r2hNqQT9FoNeaD-uLfOpuukTbvhOX2esh0JCHm4fc9xmo1oE/s320/chix+bak+kwa+grilled.JPG" style="float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a>tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com1tag:blogger.com,1999:blog-6790665674525780384.post-35410200765474739592016-11-30T09:29:00.000+00:002016-11-30T09:29:45.627+00:00Kaya for LCHF <div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">Updated - whole eggs and just egg yolks - 29/11/16</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Started Low Carb High Fat journey about a month and a bit ago, and wanted some kaya (coconut jam) to spread on my "bread". So modified a recipe that I used previously and changed to sugar to xylitol and result was great! Tasted just like proper kaya!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients: using whole eggs</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit; font-size: xx-small;"><br /></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #333333;">200ml thick coconut cream </span><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #333333;">5 eggs, lightly beaten</span><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #333333;">80 - 100 gms xylitol</span><span style="color: #333333; font-family: "verdana" , "sans-serif";"><br />
<span style="background: white;">5 pandan leaves, washed and tied into a knot</span></span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: xx-small;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit; font-size: xx-small;"><b><span style="color: #474b4e; font-family: "verdana" , "sans-serif";">Method:</span></b><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #474b4e;"><br />
1. Wash pandan leaves throughly and knot them.</span><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #474b4e;">2.Assemble all ingredients in a slow cooker.</span><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background: white; color: #474b4e;">3. Switch on slow cooker on high and stir mixture till sugar
thoroughly dissolves.</span><span style="color: #474b4e; font-family: "verdana" , "sans-serif";"><br />
<span style="background: white;">4. Remove cover, stir mixture from the
bottom every 30 minutes.</span><br />
<span style="background: white;">5. Cook for a total of 1 - 1 1/2 hours.</span></span><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit; font-size: xx-small;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit; font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"> The kaya will be lumpy
and there will be some liquid at the bottom of the slow cooker. Dont worry
about this as once it has been blended, everything will be fine.</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: xx-small;"><o:p> </o:p><span style="font-family: "verdana" , sans-serif;"> </span></span></div>
<span style="font-family: inherit;">As I had egg yolks left over from making low carb bread, was cracking my head as to what I could do with the yolks, hence this recipe.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients: Using just egg yolks</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">8 egg yolks (I used 7 as I used 1 yolk to egg wash my bread)</span><br />
<span style="font-family: inherit;">400 ml coconut cream</span><br />
<span style="font-family: inherit;">5- 6 pandan leaves, washed and knotted</span><br />
<span style="font-family: inherit;">xylitol or any other permitted sweetener - (your choice) and your level of sweetness</span><br />
<span style="font-family: inherit;">*Note - it helps if you use a non stick saucepan so the kaya does not stick and get burned.</span><br />
<span style="font-family: inherit;">It does not matter if you don't have a non stick pan, just have to stir more often!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Method</b>:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1. <span style="background-color: white; color: #474b4e;">Wash pandan leaves throughly and knot them.</span></span><br />
<span style="color: #474b4e; font-family: inherit;">2. Place coconut cream and sweetener in pan and bring to boil.</span><br />
<span style="color: #474b4e; font-family: inherit;">3. Light beat egg yolks and when coconut cream has come to a boil, add some into the egg yolks and mix well.</span><br />
<span style="color: #474b4e; font-family: inherit;">4. Place mixture back into pan and cook under medium heat for about 10 mins, stirring occasionally. Mixture will look curdled. It does not matter. After 10 mins, put on low heat and stir again occasionally. </span><br />
<span style="color: #474b4e; font-family: inherit;">5. After about 20 mins, mixture will thicken. Pour into a bowl and use a hand blender to get rid of the lumps.</span><br />
<span style="color: #474b4e; font-family: inherit;">6. Voila - kaya is ready. Put in bottle and refridgerate it and mixture will thicken.</span><br />
<span style="color: #474b4e;">7. Enjoy!</span><br />
<span style="color: #474b4e; font-family: inherit;"><br /></span>
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com2tag:blogger.com,1999:blog-6790665674525780384.post-64775874802425377882016-06-05T20:00:00.000+01:002016-07-15T09:33:42.602+01:00Coconut Panna Cotta<div class="module ingredients-nutrition">
<div class="module-content">
<div class="content-item tab-content current ingredients-tab-content">
<div class="ingredient-sub-heading ingredient-group">
<div>
Had guests from Singapore and this is the dessert I made for them! It will be low carb if you use stevia drops. </div>
<div>
<br /></div>
<div>
Ingredients</div>
<ul class="ingredient-table">
<li><label for="ingredient-0-0">400ml can coconut milk</label> </li>
<li><input id="ingredient-0-1" type="checkbox" /> <label for="ingredient-0-1">300ml thickened cream</label> </li>
<li><input id="ingredient-0-2" type="checkbox" /> <label for="ingredient-0-2">80 gms caster sugar</label> </li>
<li><input id="ingredient-0-3" type="checkbox" /> <label for="ingredient-0-3">1/2 cup hot water</label> </li>
<li><input id="ingredient-0-4" type="checkbox" /> <label for="ingredient-0-4">1 tablespoon gelatine</label> </li>
<li><input id="ingredient-0-5" type="checkbox" /> <label for="ingredient-0-5">250g fresh strawberries, hulled, quartered</label> </li>
<li><input id="ingredient-0-6" type="checkbox" /> <label for="ingredient-0-6">150g fresh blueberries</label> </li>
<li><input id="ingredient-0-7" type="checkbox" /> <label for="ingredient-0-7">200g fresh raspberries</label></li>
</ul>
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Method</div>
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<div class="module method-related-notes">
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<div class="module-content">
<div class="content-item tab-content current method-tab-content">
<ol>
<li class="methods"><div class="description">
Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat.</div>
</li>
<!-- // .methods -->
<li class="methods"><div class="description">
Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine.</div>
</li>
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<li class="methods"><div class="description">
Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess water. Pour in coconut mixture. Cover. Refrigerate for 5 hours, or overnight if time permits, until set.</div>
</li>
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Place strawberries, blueberries and raspberries into a bowl. Sprinkle with remaining sugar. Cover. Refrigerate for 30 minutes.</div>
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Turn panna cotta onto plates. Serve with berries and any juice/coulis</div>
</li>
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<div>
Fruit coulis</div>
<div>
If you want to make a coulis, you can either use frozen or fresh fruit. Add the berries into a pan, add some icing sugar and let it boil till berries are soft. Then transfer to a sieve and put the juice through.</div>
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com2tag:blogger.com,1999:blog-6790665674525780384.post-61653681737450726672015-12-24T14:03:00.001+00:002015-12-24T14:03:44.402+00:00Merry Christmas 2015Sorry my dear friends and readers for not posting much this year. A lot of things have happened and also I went on a low carb diet, so not much of baking and cooking as such.<br />
<br />
Will start posting low carb foods and baking and also "normal" foods.<br />
<br />
Thank you for still coming back to my blog!<br />
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In the meantime, wishing you and your families a Merry Christmas filled with peace, love and joy!<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-5512899241757559822015-09-06T21:54:00.000+01:002019-06-15T21:58:27.989+01:00Kuih LapisHave tried many recipes for this kuih and this is the one that I find works and tastes great.<br />
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<br />
Ingredients:<br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">300 ml. Coconut Milk
180 grams Fine Sugar
1/2 teaspoon Salt
1/2 teaspoon Pandan Essence
260 ml. Boiling Water
200 grams Tapioca Flour
20 grams Rice Flour</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Method:</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">1. In bowl add coconut and sugar and mix well. Next add the rest of the ingredients and mix well till no more lumps.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">2. Prepare 3 containers and divide the liquid accordingly.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">3. Leave 1 container white and colour the other red and green respectively or any colour that you like.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">You should get 3 ladles of each colour.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">4. Put a steamer on to boil and place container (6 x 4) onto pan to heat up. Once hot, brush with coconut oil.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">5. Add 1 ladle full of white layer at the bottom and steam for 8 mins.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">6. Once 8 mins are up, remove cover and leave open for 1 min.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">7. Next, add a ladle full of the green colour and steam for 5 mins and 1 min respectively.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">8. Keep adding the colours till the last colour which should be red and layer number 9.</span></span><br />
<span style="color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">Steam for 10 mins.</span></span>tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-17768032484506488882015-01-31T21:00:00.000+00:002016-01-24T21:06:39.118+00:00Yu ShengIngredients: (A)<br />
100g shredded daikon (white radish)<br />
100 g shredded mango<br />
50 g shredded carrot<br />
6 pickled onions (B)<br />
10 g picked red colored shredded ginger (from Japanese grocery shop)<br />
1 pomelo segment, loosely broken into smaller parts<br />
300 smoked salmon<br />
<span style="font-weight: bold;">Sauce</span><br />
50 gms chopped candied melon<br />
100 ml plum sauce<br />
2 tbsp sesame oil<br />
2 tbsp veg oil<br />
<span style="font-weight: bold;">Garnish</span><br />
2 sprigs coriander leaves<br />
1 spring onion, thinly sliced<br />
1 tbsp crushed roasted peanuts<br />
½ tsp roasted white sesame seeds<br />
10 pieces of wonton wrappers, cut into fine strips, deep fried to form golden crackers<br />
2 tbsp lime juice<br />
white pepper<br />
¼ tsp five-spice powder<br />
<br />
Method:<br />
Shred daikon, mango and carrots and place on plate. Place all other (B) ingredients in centre of plate.<br />
<br />
To serve, add garnish on top of middle ingredients and add sauce to top.<br />
<br />
Enjoy your lo hei!<br />
<br />
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<br />
Bought this from Amazon to get my shredded vegetables<br />
<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-37200001292558265442014-12-26T20:56:00.000+00:002015-01-03T20:57:54.137+00:00Chocolate cake with coconut flour<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
My youngr grandson is gluten intolerant but he loves chocolate cake, so I thought I would try baking a gluten free cake for him.</div>
<div class="ERSIngredientsHeader ERSHeading">
<br />
Verdict was good from everyone!<br />
<br /></div>
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">6 oz dairy-free bittersweet chocolate, chopped</li>
<li class="ingredient" itemprop="ingredients">½ cup virgin coconut oil</li>
<li class="ingredient" itemprop="ingredients">6 large eggs</li>
<li class="ingredient" itemprop="ingredients"> 1/4 cup xylitol*</li>
<li class="ingredient" itemprop="ingredients">⅓ cup well-stirred, full-fat coconut milk</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla extract </li>
<li class="ingredient" itemprop="ingredients">1 teaspoon fresh lemon juice</li>
<li class="ingredient" itemprop="ingredients">½ cup coconut flour</li>
<li class="ingredient" itemprop="ingredients">⅓ cup natural cocoa powder</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon fine sea salt</li>
</ul>
<div class="ERSClear">
</div>
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350F (180C). Grease a 9-inch square baking pan (or 9-inch round, or 11x7 rectangular pan) with coconut oil.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in xylitol, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.</li>
<li class="instruction" itemprop="recipeInstructions">Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.</li>
</ol>
<div>
Note: Original recipe asked for 1/2 cup maple syrup but as this recipe is for myself on LCHF, I have changed it to xylitol.</div>
<div>
<br /></div>
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-11887750722517111362014-12-24T00:01:00.000+00:002015-01-03T20:45:56.023+00:00Merry ChristmasWishing my friends and readers here a Very Merry Christmas!<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-5352916248614585392014-06-08T14:27:00.000+01:002014-06-16T14:29:35.279+01:00Black sesame seed paste icecream - eggless<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Ingredients:<br />
<br />
2 cups cream - 1 used low fat<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 - 3/4 cup sugar</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/8 teaspoon salt</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup whole milk</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 teaspoon pure vanilla extract</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 cup black sesame seeds</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
Method:</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1. Combine 1 cup of the cream, the sugar, and salt in a large bowl
and whisk until the sugar is completely dissolved.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2. Stir in the remaining 1 cup cream, the milk, and vanilla extract.<br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3. Grind the sesame seeds in a clean spice grinder for about 5 seconds
until they turn into a coarse powder. Don’t grind for too long as the seeds
will turn into a paste.</div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4. Pour the mixture into your ice cream maker and slowly pour in the
ground black sesame. Churn according to the manufacturer’s instructions.
Transfer the ice cream to a freezersafe container and freeze for at least four
hours or overnight.<o:p></o:p><br />
<br />
Note: The ice cream will be rock hard, but remove it about 30 - 45 mins before you want to eat it, and it will soften enough to scoop.<br />
<br />
For those without an ice cream maker, here's how:<br />
If you don’t have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it’s a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com6tag:blogger.com,1999:blog-6790665674525780384.post-67734019219924396692014-06-01T20:51:00.000+01:002014-06-01T20:51:17.400+01:00"Naked" Nonya dumplings aka pie dumplingThis is just a post to show what you can do with left over glutinous rice or when you don't have the leaves to wrap your dumplings with. Whatever the reason, you can still have your "zhang" and eat it,<br />
<br />
Ingredients - can be found in my dumpling recipe here http://peranakanandmore.blogspot.co.uk/2012/06/nonya-dumplings-aka-nonya-bak-chang.html<br />
<br />
Put glutinous rice in a microwaveable bowl and add water just to the top of the rice. Microwave on high for 5 mins and then take out and stir. If the rice is not fully cooked, add a little bit more water and cook for another 3 - 5 minutes.<br />
<br />
Remove and add salt and pepper.<br />
<br />
Line the container with cling film and add cut pandan leaves and then add a layer of rice<br />
<br />
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<br />
Add the filling<br />
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<div class="separator" style="clear: both; text-align: left;">
Finally, add the last layer of rice</div>
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<br />
Cut and eat!<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com2tag:blogger.com,1999:blog-6790665674525780384.post-12774671343210454202014-04-26T15:20:00.000+01:002014-05-14T12:11:27.962+01:00Salted egg white chocolate chip cookiesWhat do you do with the extra salted egg whites after using the yolks to make my liu sha baos? Shame to throw them away, so googled to see if there I anything I could make with them.<br />
<br />
Found this recipe, although it used normal cooked egg whites, so I thought I would make the cookies but using salted egg whites instead.<br />
<br />
They actually turned out ok and you don't really taste the saltiness. Only thing is that you will see that my cookies are a bit smashed up. I rolled them into balls and then like other cookies, I thought they would expand out, but they didn't and when I tried one, it was a little soft in the centre. So, while they were still hot from the oven, took a fork and pushed them down, hence the ugly appearance!<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Ingredients<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 cup unsalted butter, cold (113 gms)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 1/3 cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 teaspoon salt (No need as using salted egg whites)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 cup sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 cup brown sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
whites from 1 1/2 hard-boiled eggs, broken into small pieces ( I just chopped them up)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons whole milk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 cup semisweet chocolate chips<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Instructions<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Preheat oven to 350 F, 170 deg C<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Using an electric mixer, beat butter on high speed until you have a
bowl full of little butter crumbles.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Mix in flour until completely combined with the butter. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Mix in rest of the ingredients.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Mix in the vanilla extract and milk.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Fold in the chocolate chips.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Roll dough into small balls (or big ones if you like bigger cookies)
and place on a cookie sheet lined with parchment or a Silpat. Remember to squash them down as they will not expand. This way, you get nice crispy cookies.<o:p></o:p></div>
Bake for 20 minutes or until the bottoms are slightly browned.<br />
<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-55974819402153932122014-04-12T13:44:00.000+01:002014-05-08T13:44:46.660+01:00Liu Sha Bao aka salted egg custard bunEver since I had this in Singapore 2 years ago, I have been wanting to make this. So bought my salted eggs from the Chinese supermarket and here goes....<br />
<br />
Trolled the internet for recipes and for the custard, it all seems the same, except for the buns. There were 2 recipes that caught my eye end decided to make both just to see what the difference was.<br />
<br />
So here is my experiment and the results.<br />
<br />
<div>
<b style="font-family: inherit;">Ingredients</b></div>
80g salted egg yolk (6
yolks)<br />
110g caster
sugar (I used icing sugar)<br />
55g custard
powder<br />
55g full cream milk
powder (I used 50 gm coconut paste)<br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"></span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">60g coconut
milk</span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">20g corn starch (1 tablespoon)</span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">110g butter, room temperature</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><br /></span></span>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">Note: While getting all my ingredient ready to make the custard, I realised that I had run out of milk powder. How, how? While out shopping, I saw a new product (to me, that is). It said coconut powder (satchets of 50gms each). So I bought a packet to try and was I lucky to have it on hand. </span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><br /></span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><a href="http://foodmanna.blogspot.sg/2012/08/basic-chinese-steam-buns.html#more" target="_blank">Basic Chinese steam bun doug</a></span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">
</span></span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><br /></span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
<br />
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><b>Method</b></span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">1. Some recipes call for steaming the salted eggs, but I just cooked them like you do for hard boiled eggs. Left the eggs in hot water for 10 mins.</span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
<br />
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">2. Let the eggs cool and then separate the yolks from the whites and mash the yolks.</span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">3. Next, In a mixing bowl, cream the butter
slightly and mix in the rest of the ingredients.</span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">Refrigerate the mixture until firm. Portion
into balls and freeze till solid. </span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
<br />
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><br /></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">Steam on high heat for 10 mins.</span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
<div>
<div style="font-family: inherit;">
<br /></div>
<b style="font-family: inherit;">Recipe 1 - adapted from </b><b>http://sunflower-recipes.blogspot.co.uk/2010/05/char-siu-bao-using-water-roux.html</b><br />
<br />
<div style="font-family: inherit;">
<b>Water Roux</b></div>
<div style="font-family: inherit;">
Using water roux makes a difference to the texture of the bao.</div>
<div style="font-family: inherit;">
Ingredients</div>
<div style="font-family: inherit;">
25 gms flour</div>
<div style="font-family: inherit;">
125 ml water</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Method:</div>
<div style="font-family: inherit;">
<span style="font-family: inherit;">Whisk the water and flour together, sieve
and gently cook (stirring all the time) till thicken like pouring custard. Cover
and leave to cool.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-weight: bold;">Dough</span><br />
0.75 tsp quick (instant)
yeast<br />
75 - 100ml water<br />
<br />
1 portion of water roux as above<br />
300g plain
flour, all purpose or HK flour<br />
1.5 tsp baking powder<br />
15g cooking oil or
melted lard<br />
50 - 60g sugar<br />
0.5 tsp salt<br />
<br />
extra flour for
dusting<br />
<br />
<span style="font-weight: bold;">Method:</span></div>
<ol style="font-family: inherit;">
<li>Mix the yeast with water and leave aside for about 10 - 15 minutes while the
roux is cooling.
</li>
<li>Mix the water roux with yeast liquid, sugar, salt and oil.
</li>
<li>Sieve the flour and baking powder together.
</li>
<li>Either using a bread machine or mix by hand, mix the liquid with the dry
ingredients together till combined. Add the last few tbsp of the liquid bit by
bit, stop when a soft but not sticky dough is formed. Do not knead. Leave for 10
- 15 minutes. Then give it a quick knead till the dough is smooth, do not over
knead. If the dough is very sticky add a bit more extra flour.<br />
</li>
<li>Cover and leave to rise for about 1.5 - 2 hours at room temperature till
dough is about 1.5 in size.</li>
</ol>
</div>
<div>
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;"><strong><span style="font-family: inherit;">Recipe 2</span></strong></span>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;"><strong><span style="font-family: inherit;"> - adapted from </span></strong></span><b>http://foodmanna.blogspot.sg/2012/08/basic-chinese-steam-buns.html#more</b></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
</div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><strong><em><br /></em></strong></span></span>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><strong>Ingredients</strong></span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;"><strong><em>Dough
starter</em></strong></span></span></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
</div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">300g hong kong flour</span></span></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
</div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">1 packet instant yeast
= 2¼ teaspoons</span></span></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span>
</div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">2½ tablespoon sugar</span></span></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">
</span></div>
<div style="font-family: inherit;">
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: inherit;">125 mL full cream milk</span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;">
</span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;"><span style="font-family: inherit;">1 portion of water roux</span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;">
</span>
<br />
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;">
</span>
<div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;"><strong><span style="font-family: inherit;">Method:</span></strong></span></div>
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: inherit;">
<div>
<span style="font-family: inherit;">Add flour, yeast, sugar and water roux
into a mixing bowl and pour the milk. Roughly incorporate water roux into the flour
and set aside covered with damp tea towel for 15 mins to let the flour absorb
the water.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Mix the flour mixture to a dough, add
more milk or flour if required. The dough will be a bit sticky at first, knead
until it's soft and smooth. It takes approximately 20-25 minutes depend on how
you knead it. Coat a mixing bowl with oil. Place dough in a mixing bowl, cover
the bowl with wet cloth or cling wrap and let the dough rest for 45 minutes or
until it double in size. </span></div>
<div>
<br /></div>
<div>
<span style="font-family: inherit;">When dough is double in size about 45
minutes, punch air out and knead into a ball. To maximize the flavor. Proof a
second time round in the fridge left overnight.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<strong><span style="font-family: inherit;">Ingredients for
bao</span></strong></div>
<div>
<span style="font-family: inherit;">Dough starter (recipe
above)</span></div>
<div>
<span style="font-family: inherit;">80g Hong Kong flour or plain flour</span></div>
<div>
<span style="font-family: inherit;">40g corn starch </span></div>
<div>
<span style="font-family: inherit;">3 tablespoon lard (I used butter)</span></div>
<div>
<span style="font-family: inherit;">½ teaspoon ammonium
bicarbonate (I omitted as I did not have)</span></div>
<div>
<span style="font-family: inherit;">1 tablespoon baking powder</span></div>
<div>
<span style="font-family: inherit;">1 tablespoon white vinegar</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<strong><span style="font-family: inherit;">Method</span></strong></div>
<div>
<span style="font-family: inherit;">1. Add all the ingredients to the dough
starter. Knead well for 10 mins to form dough. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">2. When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">3. You can either flatten the dough pieces with your hands or roll out the dough and use a cutter to cut rounds , and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.</span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">5. Steam baos for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take 8 mins to cook.</span><br />
<span style="font-size: x-small;"><br /></span>
Notes:<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">Beware! Please DO NOT over-steam!!! Otherwise, the custard filling will explode out of the bao.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">Serve immediately but beware that the molten filling is steaming hot!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">You can keep any unused filling in the freezer and use them anytime when you make any bao dough.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">**Both recipes worked well for making the liu sha bao but recipe one was a bit soft. I had left over dough and made char siu baos and for that, recipe 1 did not work as it was soft and I could not get the pleats. Recipe 2 is a longer and more time consuming recipe but works well if you want to make char siu baos.</span></span><br />
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Liu sha baos before steaming</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvehi4CF_uSKrgy-7B6wW-3o6PB-d5NvJOKFap1zKQ9SuHqqZ31JV-j45OTmyXiOF7Ey9crEm7aM04Ve_PSk1yJc-kJm3-ehTT3lhoKCbtK-wb77LEOsbW9C7zno9fB9_TteRrDfDXgQ/s1600/liu+sha+bao+b4+steaming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvehi4CF_uSKrgy-7B6wW-3o6PB-d5NvJOKFap1zKQ9SuHqqZ31JV-j45OTmyXiOF7Ey9crEm7aM04Ve_PSk1yJc-kJm3-ehTT3lhoKCbtK-wb77LEOsbW9C7zno9fB9_TteRrDfDXgQ/s1600/liu+sha+bao+b4+steaming.jpg" height="225" width="400" /></a></div>
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Liu Sha Baos cut with 2 doughs </div>
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Char Siu baos with 2 doughs. The dough at 1 o'clock is mishappen as it was too soft to pleat</div>
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Cross section of char siu bao. Nice and fluffy</div>
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</span>tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-66222378359293923982014-04-05T22:40:00.000+01:002014-04-29T22:41:47.226+01:00Brandy Snaps<h1>
<span style="font-size: small;"><span style="font-weight: normal;">Pat loves brandy snaps and it is actually very easy to make. Contrary to the word "brandy" there is actually no brandy involved! This recipe is taken from Mary Berry.</span></span></h1>
<div>
<b>Ingredients:</b></div>
<ul>
<li>55g/2oz butter </li>
<li>55g/2oz demerara sugar or golden caster sugar</li>
<li>55g/2oz golden syrup</li>
<li>50g/1¾oz plain flour</li>
<li>½ level tsp ground ginger</li>
<li>½ tsp lemon juice</li>
</ul>
<div>
* for the above measure, I got 12 brandy snaps.<br />
<br /></div>
<div>
<div class="Col Col1" id="PrimaryContent">
<div class="Recipe_Main Cols">
<div class="Col Col1">
<strong>Method:</strong><br />
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.<br />
Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight.<br />
Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared.<br />
<br />
Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart.<br />
<br />
Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRzjJkSSahAQqjSRB8KAiI1TAfBaNWLvtqpZHt9kL6mKQcj5n1G3UfM6-4_s79U9huXwxRrNkZHuD0_lb4md4u3-sYWhEhPpVJYAZ8QVmsCvo0-Kh2zvv-yIBNp9upxQuvVLO9H0S14c/s1600/brandy+snaps+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRzjJkSSahAQqjSRB8KAiI1TAfBaNWLvtqpZHt9kL6mKQcj5n1G3UfM6-4_s79U9huXwxRrNkZHuD0_lb4md4u3-sYWhEhPpVJYAZ8QVmsCvo0-Kh2zvv-yIBNp9upxQuvVLO9H0S14c/s1600/brandy+snaps+1.jpg" height="180" width="320" /></a></div>
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Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzicSbc32V5ZshZcOP9TyJQh81yaZeeX0NAoaF_vG2mJdb-VtigQYtKQllG2xjKIGpcZRY9iDYG2ie55zuwC25UaGv7Ctrsh6ouUgwQKYKYmtsIxU3OmsQc8pndrdmVY5YNEUZPc-JBWU/s1600/brandy+snaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzicSbc32V5ZshZcOP9TyJQh81yaZeeX0NAoaF_vG2mJdb-VtigQYtKQllG2xjKIGpcZRY9iDYG2ie55zuwC25UaGv7Ctrsh6ouUgwQKYKYmtsIxU3OmsQc8pndrdmVY5YNEUZPc-JBWU/s1600/brandy+snaps.jpg" height="180" width="320" /></a></div>
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Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.<br />
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And when you want to eat them, whip some cream till stiff and stuff them into the rolls (picture above)<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-74962876270468248602014-03-16T13:43:00.000+00:002017-07-29T20:03:50.702+01:00Gyoza - updatedWanted to have gyoza over the weekend, so defrosted my gyoza skins but then did not have time to make them, so when I did want to make them, the skins were not useable.<br />
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So went about making my own skins and actually, they are not that difficult to make. </div>
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dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)<br />
1 cups (250g) all-purpose flour<br />
1/4 cup (60g) warm water<br />
flour for work surface<br />
* 1 cup of flour gets me 20 pieces of skin<br />
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dipping sauce:<br />
2 parts soy sauce<br />
1 part vinegar (red wine or black)<br />
a few drops of sesame oil<br />
chili garlic paste (optional)<br />
minced ginger (optional)<br />
minced garlic (optional)<br />
minced green onion (optional)<br />
sugar (optional)<br />
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Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).<br />
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Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.<br />
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Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.<br />
Take half the dough and roll out using a cutter. Keep all unused dough under damp cloth.<br />
What I do is cut it using a smaller size cutter and then roll out to the size I want and also rolls out thinner after being cut. (2nd picture shows smaller cut out and then bigger after being rolled out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADGYzht04V7iPbNoMhKUE7z2hYoT5vSS5sVvEtKCoa4B-Ok0QZ9w1VLGb3Y91ZyFYKdJ_ojCV9rNgjPyoWB5Xj6LQ8FGYXggwE42BxXNju-dsVYY7jBu3gHYpfg382h5ifW3um1CcsT8/s1600/gyoza+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADGYzht04V7iPbNoMhKUE7z2hYoT5vSS5sVvEtKCoa4B-Ok0QZ9w1VLGb3Y91ZyFYKdJ_ojCV9rNgjPyoWB5Xj6LQ8FGYXggwE42BxXNju-dsVYY7jBu3gHYpfg382h5ifW3um1CcsT8/s1600/gyoza+dough.jpg" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGaW2JPFbVThqGDG-0-Ogau8yH7QwGXgurqlRwSYRAXrf_E2MFYb09VgdKQOGlhWzQS7j2M2rVTO3AySS0i38tUvrwuz-gI156AN772eeA45FYVxjOqKCSk1j4rCPlqhfjNdDH30ckYk/s1600/gyoza+dough+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGaW2JPFbVThqGDG-0-Ogau8yH7QwGXgurqlRwSYRAXrf_E2MFYb09VgdKQOGlhWzQS7j2M2rVTO3AySS0i38tUvrwuz-gI156AN772eeA45FYVxjOqKCSk1j4rCPlqhfjNdDH30ckYk/s1600/gyoza+dough+1.jpg" width="400" /></a><br />
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Ingredients:</div>
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1 pack gyoza skin or own self made version<br />
250 gm minced pork (for halal version, you can use minced chicken or turkey)<br />
250 gm minced beef (or all pork)<br />
4-5 pcs Chinese cabbage – can be substituted for cabbage<br />
2 sprigs - chopped spring onions<br />
1 tsp minced garlic<br />
1 tsp minced ginger<br />
salt<br />
1 tbsp soy sauce<br />
1 tbsp rice wine (omit if you are making the halal version)<br />
splash of sesame oil<br />
1 tsp corn flour mixed with a little water<br />
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Dipping Sauce:<br />
2 tbsp soy sauce<br />
1 tbsp black vinegar<br />
1 tsp sesame oil<br />
dash of la yu – chilli oil<br />
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Method:<br />
1. Boil some water in pan and when boiling, add cabbage into pan until wilted. Remove from pan and dunk in cold water. Remove from water and squeeze out the water from the cabbage and chop finely.<br />
2. In a bowl, add the 2 different kinds of minced meat, spring onions, cabbage and ginger.<br />
Add the salt, soy sauce, rice wine and sesame oil. Mix well.<br />
3. Take a tbsp of the mixture and place on a gyoza skin. Dab a little of the corn flour slurry on the top half of the skin and fold into half. Pleat the skin. Repeat till all the meat has been used up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa9jtcY4Rus89G6xpYAOsvK5GCov6Kv6S4sF-P0MAjehNHabZPjsI8Rj48Ad_y6ZDNXkqpGZS1UXLaMQqRbVmzqWmx-LryOYBbm6vWEOXYmB0OaWnPmVBQgG9BOj4Yb_a6efF8H2V_nU/s1600/gyoza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa9jtcY4Rus89G6xpYAOsvK5GCov6Kv6S4sF-P0MAjehNHabZPjsI8Rj48Ad_y6ZDNXkqpGZS1UXLaMQqRbVmzqWmx-LryOYBbm6vWEOXYmB0OaWnPmVBQgG9BOj4Yb_a6efF8H2V_nU/s1600/gyoza.jpg" width="400" /></a></div>
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4. Heat a little oil in a flat base frying pan. When hot, place the gyozas in the pan and leave for bottoms of gyozas to get brown. After 5 mins, add 150 ml water. Cover. Leave lid on for about 7 mins for gyoza to steam/fry. Remove lid and check to see that skin has become translucent. If not ready, add a little more water and cover for another 2 mins.<br />
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5. When gyozas are cooked, remove and place on plate with bottoms facing upwards.<br />
6. Serve and eat with dipping sauce.<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-23596236307880679552014-02-15T14:07:00.000+00:002014-04-07T14:09:44.401+01:00Sweet potato and carrot soupIngredients:<br />
1 onion - sliced<br />
2 small sweet potatoes (skinned and cut into thick chunks)<br />
1/2 carrot ( cut into thick chunks)<br />
1/2 inch ginger - grated ) optional<br />
chicken stock<br />
1 tbsp butter and some olive oil<br />
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Method:<br />
1. Heat oil and butter in a frying pan.<br />
2. When butter has melted, saute onions till translucent and add sweet potatoes and carrots. You may add or omit ginger at this point. The ginger will give the soup a little kick.<br />
3. Add 250 mls of chicken stock and boil then sweet potatoes and carrots are soft. Add salt to taste.<br />
4. If stock boils down, add about another 100 mls of water.<br />
5. When the veges are soft, remove from heat and put in a deep bowl and blitz. You can blend it finely or leave if chunky!<br />
6. Add more soup if you prefer it thinner. Bring to boil again and it is ready to serve.<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-50370346209485181702014-01-16T22:07:00.001+00:002014-01-17T09:26:33.382+00:00Har Cheong Kai<div class="separator" style="clear: both; text-align: center;">
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Har Cheong is prawn paste and Kai is chicken, so har cheong kai is prawn paste chicken. Have made this before and wanting to be healthy, baked it in the oven. This is how it looks - oven baked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s320/har+cheong+kai.JPG" height="240" width="320" /></a></div>
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This is the recipe taken from Makansutra.</div>
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Ingredients:</div>
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1.5 tbsp sugar</div>
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2 tbsp shrimp paste</div>
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1 tbsp hua tiao wine (I didnt have this, so used shao shing wine)</div>
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1 tbsp oyster sauce</div>
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1 tbsp light sauce sauce</div>
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1 egg</div>
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3 chicken thigh fillets (cut each fillet into 4 pcs) or</div>
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chicken wings</div>
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3 tbsp corn flour</div>
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1 tbsp rice flour</div>
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Method:</div>
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1. Mix first 6 ingredients together.</div>
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2. Add chicken and leave to marinade for around 4 hours or overnight.</div>
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3. When ready to cook, mix corn flour and rice flour in a bowl. Coat chicken pcs throughly in the flour mixture and put into air fryer which has been preheated at 200 deg.</div>
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4. Cook for 7 mins on one side under brown and then flip and cook for another 5 mins or so.</div>
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(you can use the oven, in which case bake for 10 - 12 mins on each side)</div>
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This picture is my har cheong kai cooked in the air fryer and came out crispy but juicy on the inside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCX72nODaf-XWLa2I6bTVRhxxFwB9CdFIvapIrHjgoj6bAnw4mziH2af-Eo6XoXnf5VuQAEPuBNM6XXOZXY9GD8DxKeeUG5Lz-R8GJVWQ4stRpIBcIFd0SzXLLd56jCGEl8bGOD4l_OU/s1600/har+cheong+kai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCX72nODaf-XWLa2I6bTVRhxxFwB9CdFIvapIrHjgoj6bAnw4mziH2af-Eo6XoXnf5VuQAEPuBNM6XXOZXY9GD8DxKeeUG5Lz-R8GJVWQ4stRpIBcIFd0SzXLLd56jCGEl8bGOD4l_OU/s1600/har+cheong+kai.jpg" height="300" width="400" /></a></div>
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Picture of a bottle of the LKK shrimp paste used for making this dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNtthi7sgDk3qBIPcIL6jHc-0jdLjUN8LP84L6vsrrtOktkRgRW10NyrMvk2utaEVzQ3qqvSfTbCWG7xBu5R9O_MOviALCNc4I_adPtp-2SO8vQryI6UiVAQoR03N3cVMgWD69AO5y70/s1600/har+cheong+kai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com2tag:blogger.com,1999:blog-6790665674525780384.post-80555865765109594742014-01-01T14:37:00.000+00:002014-01-01T14:56:25.281+00:00Apple Cheese Cake<div style="text-align: justify;">
<div>
<span style="font-family: Georgia, Times New Roman, serif;">This recipe is from Ann of anncoojournal - link here.</span><a href="http://www.anncoojournal.com/2013/11/apple-cheese-cupcakes.html">http://www.anncoojournal.com/2013/11/apple-cheese-cupcakes.html</a><br />
<br />
I tried it once and forgot to add baking powder and ground almond but it still tasted great. And then on my second try, added the baking powder and ground almond. The baking powder did not really make a difference to the cake but when I baked it a third time to take to work, I omitted the ground almonds as I felt the almonds made the cake drier. My colleagues loved it and so do we, so give it a try!<br />
<br /></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
2 large green cooking apples (I used brambley) cut into cubes</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">100g Butter</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">80g Caster sugar</span></div>
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<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">3 Eggs, 70g each</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">125g Cream cheese</span></div>
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<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp Vanilla extract</span></div>
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<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Grated of 1 lemon zest</span></div>
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<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp Lemon juice</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">120g Plain flour</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp Baking powder</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">50g Ground almond (I omitted)</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Desiccated coconut(I omitted)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Method: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cream butter and caster sugar until fluffy. Add in eggs one at a time and beating well after each addition.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add cream cheese and continue to beat until the mixture is smooth.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add in the remaining ingredients and the apple cubes and stir well with a hand whisk.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Pour the batter into 7 inch cake tin.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Bake in the preheated oven at 180 deg C for 25 - 30 minutes. Remove and leave to cool before serving.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Note: It tastes creamier if left overnight in the fridge!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-78075416336771091832013-12-31T17:26:00.001+00:002014-01-01T14:36:11.629+00:00Happy New Year!Wishing all my family, friends and readers and wonderful New Year filled with peace, love, joy, health and prosperity!<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-14813211456191149842013-10-27T17:00:00.000+00:002013-12-16T17:01:50.809+00:00Char Siew <div>
This is a recipe from Makansutra. Have tried many char siew recipes and although they tasted ok, the oomph factor was still missing from those recipes.<br />
<br />
So when I saw this recipe, I just had to try. And instead of using pork belly (I did use pork belly second time round) I used pork ribs and it turned out great.<br />
<br />
This recipe is a keeper, so for all those out there still looking for a good char siew recipe, try this!<br />
<br />
And for my muslim friends, if you are reading this, you can try with chicken thighs and omit the Shaoxing wine.<br />
<br /></div>
<div>
<b>Char Siew - Recipe from Makansutra</b></div>
<div>
<br /></div>
<div>
<b>Ingredients:</b> </div>
<div>
<br /></div>
<div>
2kg Pork neck (cut into long strips)</div>
<div>
1 thumb of Ginger (peeled and puréed)</div>
<div>
10 cloves Garlic (finely minced)</div>
<div>
<br /></div>
<div>
<b>Char siew marinade/sauce:</b> </div>
<div>
<br /></div>
<div>
5 tbsp Soy sauce</div>
<div>
5 tbsp Hoisin sauce</div>
<div>
1 tbsp Five spice powder</div>
<div>
8 tbsp Honey</div>
<div>
4 tbsp Shaoxing wine</div>
<div>
1 tsp White pepper powder</div>
<div>
<br /></div>
<div>
<b>Methods:</b> </div>
<div>
<br /></div>
<div>
1) Heat up all the char siew marinade sauce ingredients in a pan and bring to a boil over low fire till combined. When it becomes slightly thickened and sticky, it’s ready. Remove from the heat and let cool.</div>
<div>
<br /></div>
<div>
2) Mix in the garlic and ginger.</div>
<div>
<br /></div>
<div>
3) Marinate the pork neck strips with this sauce for at least one night.</div>
<div>
<br /></div>
<div>
4) When ready to cook, heat the oven to 200˚C.</div>
<div>
<br /></div>
<div>
5) Remove the meat from the marinade and shake off of excess sauce. Put the strips in a foil-lined pan (for easier clean up later), leaving a bit of space around each piece so that the meat roasts as opposed to steaming it.</div>
<div>
<br /></div>
<div>
6) Cook the char siew for about 30 minutes, turning the meat over halfway through.</div>
<div>
<br /></div>
<div>
7) Meanwhile bring the leftover marinade to a boil for about 5 minute. Brush this sauce onto the pork while grilling (every 5-10mins) until the char siew gets nice and charred. <b>Optional:</b> you can brush the meat with a bit of honey the last 5 minutes of cooking for extra sweetness and gloss.</div>
<div>
<br /></div>
<div>
8) Slice the char siew into bite-size pieces, drizzle the remaining char siew sauce over and serve immediately with the carb of your choice. Just add slices of cool cucumber. Makan time!<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-83487771622510257442013-10-19T23:51:00.000+01:002013-12-15T23:52:25.874+00:00Hokkaido Chiffon CupcakeThis cupcake has been on blogsphere for ages and I only made them sometime in summer. Although the actual recipe calls for adding custard cream filling, I decided to add lemon curd instead and that worked so well.<br />
<br />
I think this recipe is from Nasi Lemak Lover. Made this ages ago, so don't really remember where I copied it from.<br />
<strong><br /></strong>
<strong>Ingredients:</strong><br />
<br />
50g egg yolks (3 eggs)<br />
1/8 tsp of salt<br />
20g corn oil<br />
20g milk<br />
25g self-raising flour<br />
<br />
105g egg whites (3 eggs)<br />
1/8 tsp cream of tartar<br />
45g castor sugar<br />
<br />
<strong>Custard cream filling:</strong><br />
30g non-dairy whipped fresh cream<br />
1tsp custard powder<br />
*just mix these together<br />
<strong><br /></strong>
<strong>Method</strong><br />
1. Whisk egg yolk with salt. Add in oil and milk and mix well.<br />
2. Sift flour and baking powder into the egg yolk mixture.<br />
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.<br />
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.<br />
5. Fill the mixture into the cups<br />
6. Bake at pre-heated oven at 160c for 20mins. Leave cool.<br />
7. Make a small hole at the middle, pump the custard cream into the chiffon. (I used a piping bag with a nozzle and piped the lemon curd into the cupcake)<br />
8. You can either chill before serving or have it straight after filling in the cream.<br />
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-32395488062368057932013-10-13T13:07:00.000+01:002013-12-14T13:13:47.645+00:00Vanilla sponge cake<div style="text-align: justify;">
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">Think I got this recipe from Zu and I agree with her, the sponge is so soft and light. This is a keeper.</span></span></div>
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">I had an order again from my friend to make a simple sponge cake with jam. </span></span></div>
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">This is for the same lady that I made the mango mousse for. Yep, 1 year has gone by already and this time she asked for a bigger cake as she said the last time I made the cake, she nearly could not have any!</span></span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">And as this was a last minute order, I could not make anything elab</span><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">ora</span><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">te.</span></div>
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<strong style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">Ingredients:</strong><br />
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<em style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">(A)</em><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">150g cake flour/superfine flour</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1/2 tsp (2g) baking powder</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1/4 tsp (1g) salt</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">10g milk powder</span><br />
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<em style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">(B)</em><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">60g cooking oil</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">50g water</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">4 (75g) yolks</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">80g castor sugar</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 tsp vanilla extract</span><br />
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<em style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">(C)</em><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">4 (150g) whites</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">90g castor sugar (original 100g)</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1/4 tsp (1g) cream of tartar</span><br />
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<strong style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">Method</strong><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1. Sift ingredients (A) and put it aside</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">2. Whisk yolks and sugar till it turns lemon colour</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">3. Add oil, water and vanilla and mix till well blended</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">4. Add ingredients (A) and mix it slowly till it forms a smooth batter</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">5. Whisk (C) till stiff</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently</span><br />
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">7. Pour batter into a lined 9" round cake tin</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">8. Bake in a preheated oven 180C for 35-40 mins or till it springs back when touched</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">9. Once cooked, remove from oven and invert the cake on the wire rack until completed cooled</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">10.Remove from mould and decorate it</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">* I cut the cake into 2 horizontally and added jam and then covered with butter cream.</span><br />
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"><br /></span>tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-13611533385909007632013-09-17T21:00:00.000+01:002013-12-04T15:57:20.788+00:00A fire in one of the roomsTues, 10 Sept - I am preparing documents to take with me for our annual CEO conference. This year it is to be held in The New Forest - about 90 minutes drive from my house.<br />
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Then at about 12 noon, I get a call from Pat asking me to go home as he said that one of the rooms in our house had caught fire. We don't have a smoke detection unit at home but we do have a security alarm. The smoke was so bad that it triggered the burglar alarm which in turn called our key holder. He then came over to our house, walked round but found nothing amiss. He then called Pat to tell him about the call and asked if he should go in to have a look. When he told Pat there had been a fire, Pat thought he was winding him up. He eventually believed him and got Danny (the key holder) to call the fire brigade. By the time Danny came, the fire had burnt itself out and thank God the fire was contained only in one room! It was a miracle that the fire had not spread.<br />
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Good thing for us is that the station is 2 minutes away and then arrived soon after. They ran into the house with their hoses "blazing" but Danny managed to stop them from spraying water.<br />
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So to continue, here I was in a bit of a panic and trying to get all my papers ready .... managed to do it in record time and set off home.<br />
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As they say, pictures speak louder than words, so here are the pictures.<br />
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In the daytime in natural light, the damage didnt look too bad in our bedroom, but in the evening, when we thought of going to bed, that's when we realised that the smoke damage was worse than we thought !<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com0tag:blogger.com,1999:blog-6790665674525780384.post-19949544903862535332013-09-16T22:55:00.000+01:002013-10-09T14:26:58.913+01:00Mango Mousse Cake<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">This is such a late posting. I made this cake on request of a friend for her friend's birthday last year and I just realised that I had not posted it yet. As this was a gift, sorry the cake was not cut to show the inside.</span></span><br />
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<strong style="background-color: #fefdfa; color: #333333; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em style="background-color: #fefdfa; color: #333333; line-height: 18px;"><br /></em>
<strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Chiffon Cake Base recipe:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /></span>
<strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">4 egg yolks</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">1/4 tsp salt</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">40g castor sugar</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">drop vanilla extract</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">75ml corn oil</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">110ml warm water</span><br />
<div style="background-color: white; color: #333333; line-height: 19px; margin: 0px; outline: none; padding: 0px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">150g cake flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 egg whites</span></div>
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">1/2 tsp cream of tartar</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">40g castor sugar</span><br />
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<strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Method :</span></strong><br />
<span style="background-color: white; color: #424242; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">1. Preheat oven to 165C. </span><br />
<span style="background-color: white; color: #424242; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">2. Mix the egg yolks with sugar until smooth. Add oil and water and combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter. </span><br />
<span style="background-color: white; color: #424242; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">3 Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. </span><br />
<span style="background-color: white; color: #424242; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites. </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">8. Pour batter into clean baking pan and bake for 45 minutes or until cooked.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: justify;">9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mango Mousse recipe<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">350ml Non Dairy Whipping cream<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300ml Mango Puree, unsweetened<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g Mango, diced into cubes<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp + 2 tsp gelatin powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60ml hot water<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mango Puree Topping Recipe<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">100ml mango puree, unsweetened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp gelatin powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">50ml hot water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Method<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Dissolve gelatin in 60ml hot water. Keep warm for use later.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Whip cream till 70% stiff or mousse state.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add gelatin solution into mango puree and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add mango gelatin mixture into whipped cream and combine well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Prepare a cake ring or a springform pan or a cake pan with removable
base.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put 1 layer of cake on to cake pan and top it with mango mousse
filling. Add in the mango cubes and top it with some mousse just enough to
cover the mango cubes. Chill in fridge for 10 - 15 mins.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put in the other cake layer and pour all the mousse over it. Chill for
45 mins - 1 hour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">In the mean time, dissolve 2 tsp gelatin in 50ml hot water for mango
puree topping. Add gelatin to mango puree and mix well. Strain mixture.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">When the mousse is set, arrange sliced fruits on cake and spoon the
mango puree topping over fruits and cake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chill cake for 3 hours before serving.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Notes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">I trimmed my cake to be smaller than the pan so that the mousse will
flow down and cover the whole cake</span><o:p></o:p><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com6tag:blogger.com,1999:blog-6790665674525780384.post-4124079556499685402013-09-15T16:09:00.000+01:002013-09-15T16:09:32.079+01:00Mooncakes - traditional and snow skin with lotus paste<b><span style="font-family: inherit;">Homemade Lotus Seed Paste Recipe</span></b><br />
<b><span style="font-family: inherit;"><br /></span></b>
<br />
<div class="Normal-P1">
<span style="font-family: inherit;">Ingredients:</span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">500 grams lotus seeds (skinless)</span></span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">½ tablespoon alkaline water </span></span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">4 cups water</span></span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">300 - 400 grams white sugar</span></span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">200ml sunflower oil</span></span></div>
<div class="Normal-P1">
<span class="Normal-C14"><span style="font-family: inherit;">1 tablespoon maltose (about 15 grams)</span></span></div>
<div class="Normal-P1">
<br /></div>
<div class="Normal-P1">
<b><span style="font-family: inherit;">How to make lotus seed paste</span></b></div>
<span style="font-weight: normal;"><span style="font-family: inherit;">1. Place lotus seeds in a saucepot and cover with
boiling water. Add alkaline water and cover. Steep for 20 minutes. Drain and wash lotus seeds well in clean water. </span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">2. R</span>emove green centre then cook seeds with water till soft and tender.</span><br />
<span style="font-family: inherit;">3. Blend the lotus seeds (and enough cooking water) in an electric blender until very smooth</span><br />
<span style="font-family: inherit;">4. Heat up a wok or a non-<wbr></wbr>stick frying pan, melt half the sugar amount until it turns light golden.<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">Pour half the oil in a nonstick wok, add
half the sugar. Cook until the mixture turns a golden caramel. Add lotus seeds
paste or puree. Stir continuously.</span></span><br />
<span style="font-family: inherit;">5. Then add remaining sugar and oil, a little at a time. Cook until thick and then stir in maltose. Mix well and continue to stir until lotus paste leaves the sides of your wok.<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">6. Take a tiny ball of
paste and flatten out; if it does not feel sticky, the lotus seeds paste is
ready. Remove the paste to a large mixing bowl and leave to cool completely</span>.</span><br />
<div>
<span class="Heading-2-C"><span style="font-family: inherit;">
</span></span><br />
<div class="MsoNormal">
<span class="Heading-2-C"><span style="font-family: inherit;"><o:p> *from 500 gm of lotus seeds, I got about 2 kg of puree.</o:p></span></span></div>
<span class="Heading-2-C"><span style="font-family: inherit;">
</span></span></div>
<div class="method">
</div>
<div class="relatedRecipes">
<span id="ctl00_contentHolder_related_recipes"></span><br />
<h2>
<span id="ctl00_contentHolder_related_recipes">
<span style="font-family: inherit;"><strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Ingredient:</strong><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"> (made 9 mini mooncakes)- recipe from Do What I like</span></span></span></h2>
<span id="ctl00_contentHolder_related_recipes">
</span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">100g plain flour</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">30g peanut oil (I used sunflower oil)</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">65g golden syrup (Abram Lyles)</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1/2 tsp alkaline water</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Filling:</strong><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">lotus seed paste</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">salted egg yolks (optional)</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">roasted melon seeds (optional)</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Egg glace:</strong><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 yolk + 1 tsp water lightly beaten and strain</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><strong style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Method:</strong><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1. Mix peanut oil, golden syrup and alkaline water together in a big cup and sit this cup in a bowl of boiling water. Stir till mixture is well combine. Remove and leave aside to cool till warm state but not cold.</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">2. Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes.</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">3. Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><br /></span></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 19px; text-align: justify;">4. Wrap in the filling and mould it into a ball shape. Coat it with flour.</span><br />
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 19px;">5. </span></span>Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking).</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">6 Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;">7. Place mooncakes on a lined pan and spray the mooncakes with some water. Bake at 180C - 190C for 10 minutes.</span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 19px;">8. Remove from oven, cool the cakes for 5 - 10 minutes then apply egg glace and bake for another 10 - 15 minutes or till golden brown. As every oven varies, please standby to check on your mooncakes. If you are doing standard size mooncakes, the baking time might be longer.</span></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">8. Store cooled mooncakes in an airtight container and serve only after 3 days.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><br /></span></span>
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 19px; text-align: justify;">Snow skin </span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: inherit;">Ingrdsdients:</span></span><br />
<div style="text-align: justify;">
<span style="font-family: inherit;">150 gm fried glutinous rice flour [kao fun] - sifted</span></div>
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<span style="font-family: inherit;">110 gm icing sugar - sifted</span></div>
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<span style="font-family: inherit;">50 gm shortening</span></div>
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<span style="font-family: inherit;">150 ml iced cold water</span></div>
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<span style="font-family: inherit;">yellow, green, pink and chocolate colouring [optional], you can keep it plain or a single colour according to you own preference</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Mix together sifted flour and icing sugar, then add in shortening.</span></div>
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<span style="font-family: inherit;">2. Use rub in method to mix flour, sugar and shortening together into fine grains.</span></div>
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<span style="font-family: inherit;">3. Slowly and gradually add in ice cold water. Mix well and knead with hand till smooth. Cover and leave to rest for 15 - 30 minutes. [Notes - If making different colours, divide into a few portions and add in colouring, knead till well combined then rest the dough for 15-30 minutes]</span></div>
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<span style="font-family: inherit;">4. Take a portion each of the colours to weigh 20 gm. Flatten into a disc and wrap it around the filling and shape into a ball,.Dust the wrapped dough with kao fun and place in the mould and press out.</span></div>
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<span style="font-family: inherit;">Place onto plates or containers and refrigerate before serving.</span></div>
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tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com4tag:blogger.com,1999:blog-6790665674525780384.post-34650253950375646882013-08-06T13:52:00.000+01:002013-08-13T13:55:15.796+01:00Rainbow cakeBaked this cake for my grandson's 3rd birthday. His mum didn't have any special request and I have been wanting to try and make this cake for some time, so it was the perfect time to do it.<br />
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Didn't know which recipe to choose, so in the end used a sponge cake recipe. I had to double the quantity to get my 7 layers of the rainbow because I only had 3 tins, had to bake it 3 times to get the 7 layers.<br />
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Ingredients:<br />
200 gm butter, softened<br />
200 gm caster sugar<br />
4 eggs, beaten<br />
200 gm self raising flour<br />
For the filling:<br />
400 gm icing sugar<br />
150 gm butter, softened<br />
2 tsp single cream<br />
For the icing:<br />
500 gm icing sugar<br />
a little water to bind the icing sugar<br />
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Method:<br />
1. Preheat the oven to 180 deg C/Gas or 160 deg C/fn. Grease 2 deep 20cm sandwich cake tins. Line the base of each with greaseproof paper.*<br />
2. Put the butter and sugar in a bowl and cream together until light and fluffy. Add the eggs a bit at a time, sprinkling in a bit of the flour to stop the mixture curdling. Sift and fold in the remaining flour. Divide the mixture into 4 bowls equally and add in your chosen colours.*<br />
3. Then pour into baking tins and bake for about 15 mins then test with skewer. Leave the cakes in the tins for 5 mins, then turn out onto a wire rack and leave until cold.<br />
4. Make your 2 batch of cake and repeat. You will have 1 extra layer - go on have that! :-)<br />
5. While the cakes are cooling down, make the filling. Put all the ingredients into a bowl and beat with an electric mixer until smooth and fluffy, then use to sandwich all the layers together.<br />
5. Make the icing. Sift the icing sugar into a bowl, then mix in 2-3 tbsps cold water to make a smooth icing. Pour the icing onto the top of the cake and quickly spread it over the top and sides. Leave the icing to set before serving.<br />
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Starting from bottom layer:<br />
Violet, indigo, blue, green, yellow, orange and ending with red on top.<br />
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<br />tinahttp://www.blogger.com/profile/01468005468935338363noreply@blogger.com3